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| Recipes |
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| Lemon Mascarpone Ice Cream |
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Courtesy of Pastry Chef Shae Binfet
Featured at the Red Star Tavern and Roast House  Served with Port-soaked cranberries and Orange zest cookies. Milk - 1 cup Egg yolk - 2/3 cup Mascarpone - 8 ounces Sugar - 1 cup Trimoline (invert sugar) - 3 Tablespoons Corn Syrup - 3 Tablespoons Vanilla extracts - 1 teaspoon Lemon oil - 2 ounces Heat and stir cream, milk, mascarpone, corn syrup and trimoline in a saucepan till bubbles form at the sides. (This is “scalding”) In a large bowl, beat together eggs and sugar and temper into the cream mixture. (To “temper”, whisk a ladle-full of the hot cream mixture into the egg to gently raise the temperature of the beaten eggs; this will help ensure the eggs won’t heat up too quickly and scramble.) Continue whisking the eggs into the cream till fully combined. Whisk in vanilla and lemon oil; pass entire mixture through a chinoise (fine-mesh strainer) to trap any scrambled eggs. Cool over an ice bath till room temperature. Spin mixture in your ice cream maker till it’s done. Buon Appetito! |
