I know Summer has officially ended and Fall is happily getting its way out here, but I still have so much items on my Summer list that I haven't get a chance to do, such as this one (and many many more). It's like secretly hoping that even though Fall is officially here, but I just have that tiny tiny hope that the Summer temperature would stay a little longer. I still see lots of peaches, nectarines, and strawberries in the market, which always makes me smile everytime, but I know that they won't be here long enough for me to get through all my list and my usual Summer-fruit freezing time.
Leaves are starting to turn red here and there, the wind is breezy, rain falls here and there, and I started to find myself waking up early in the morning because it's too cold and ended up curling up under my blankie. I started to close the window again at night because it's getting really cold at night. I am so used to let it open in the Summer time as I love the gentle breeze in my room and especially the smell of that fresh air in my room, but I guess it is almost the time to back in Winter mode. I saw lots of chocolate post, pear and apple goodies popping up on multiple blogs already.
Just to celebrate the season, or more like hanging on to the Summer a little longer, I decided to make more ice cream in the middle of the birthday month crazyness when the temperature was a bit warmer a few weeks ago. Mascarpone ice cream to be exact. Some of you might have already known my love toward this one ingredient and I especially love the combination of mascarpone and raspberry such as in this one and I want to recreate the same taste in the ice cream form.
I blanched my peaches briefly to loosen the skin and the color was just gorgeous, I couldn't help but just taking a shot even though some parts are bruised from me squeezing it, but the color was just so vibrant and bright!
To me, the taste of peach is subtle and it's hard to make it stand out, even after I put a huge amount of peach puree in it, making the mascarpone taste somewhat disappear. It's definitely peachy and I also put some cubed peach as well, but for some reason, the flavor is not very bold, unlike the raspberry one. It's not the ice cream though, it's just yellow peach in general, I guess peach is better in it's original form rather than processed into something else (in this case, it's ice cream). I barely taste the mascarpone in the peach version as I put a lot of puree in it. However, I love the raspberry version! You can never go wrong with mascarpone and raspberry anyway, LOVE IT! These two will always be one of my favorite flavor combination.
Mascarpone Ice Cream (peach and raspberry swirl)
500 ml whole milk
250 ml heavy cream
150 g granulated sugar
6 egg yolks
8-oz mascarpone cheese
- Combine the cream, milk and sugar in a saucepan and bring it to a gentle boil
- Meanwhile, break the egg yolks and whisk it until it blends well
- Temper the egg yolk and the milk mixture, and put it back in the saucepan.
- Bring the mixture to 84C over low-medium heat, stirring all the time
- Remove it from the heat and strain it to avoid any lumps
- Cool it until it reaches room temperature (or almost to room temp).
- Add the mascarpone cheese and stir well. This is the base of the ice cream
- For peach: Add about 500 g peach puree to half of the ice cream
- For raspberry swirl: Make a raspberry coulis from about 75 g raspberry puree and some sugar (depending on the sweetness, I didn't weigh mine). Heat the two together until the sugar dissolves, let cool and set aside.
- Refrigerate the ice cream batter overnight and process in the ice cream maker
- For peach: Add some chopped peach in the final ice cream and churn for a few more seconds to mix
- For raspberry swirl: Layer the ice cream and raspberry coulis alternating in the container (swirl it with spoon). Don't add the coulis in the ice cream maker as the churning will make the raspberry sauce to be incorporated completely and makes the ice cream pink instead of swirl