July / Aug 2015
From Julie Van Rosendaal
Pale purple ice cream is a pretty change from the usual strawberry.
3 large egg yolks
3/4 c. sugar, divided
1-1/2 c. half & half cream
1 c. mascarpone
2 c. fresh or frozen saskatoons
In a medium saucepan, whisk together the egg yolks and 1/2 cup of sugar; whisk in the cream. Set over medium-low heat and cook, whisking often, until the mixture bubbles and thickens. Whisk in the mascarpone until it melts and the mixture is smooth.
Meanwhile, in a small saucepan, bring the saskatoons to a simmer with the remaining 1/4 cup sugar and 1/4 cup water. Cook for 10 minutes, mashing the berries with a potato masher, whisk or fork to break up the berries. Pour through a sieve into the cream mixture, whisking to combine. (Discard the leftover solids.)
Scrape the custard mixture into a bowl and cool completely, then refrigerate until cold. Freeze in your ice cream machine according to the manufacturer’s directions. Makes about 4 cups.