City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Saskatoon Mascarpone Ice Cream

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.