Cooking with Chef Bryan - Raspberry Crumble Mascarpone Ice Cream

Raspberry Crumble Marscapone Ice Cream.png
Raspberry Crumble Marscapone Ice Cream.png

For Mascarpone Ice Cream:

2 cups heavy whipping cream

1 cup mascarpone

1 can sweetened condensed milk

1 teaspoon vanilla extract

Zest of one lemon

1/2 teaspoon salt

For Raspberry Swirl:

3 cups raspberries

1 cup sugar

1 lemon, zest and juice

For Brown Sugar Crumble:

1/3 cup all-purpose flour

1/3 cup rolled oats

1/4 cup brown sugar

1 teaspoon cinnamon

3 tablespoons butter, cold

For Raspberry Swirl:

- Combine raspberries, sugar, lemon zest, and juice in a heavy bottom sauce. Heat over medium-high until berries begin to breakdown and mixture begins to boil. Reduce heat and cook until mixture thickens, about 10 minutes. Remove from heat. You may strain the berry mixture at this point but I personally like the texture with the seeds. Allow to cool and set aside.

For Crumble:

- Preheat oven to 350F degrees and line a small baking sheet with parchment paper.

- In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients until you are left with a crumbly mixture.

- Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven to cool and set aside.

For Ice Cream:

- In a mixing bowl, whip the heavy cream until soft peaks form. Fold in the mascarpone, sweetened condensed milk, vanilla extract, lemon zest, and salt, and continue to beat until the mixture holds stiff peaks, about 30 seconds more.

- Pour half of the mixture into a cake pan and set the cake pan and remaining mixture in the freezer for 15 minutes to set.

- Once set, dollop 1/3 of the raspberry jam over the ice cream in the pan and spread it evenly over the top. Sprinkle over ½ of the crumble. Dollop the rest of the ice cream mixture on top and smooth it out. Dollop with rest of the jam and use a knife to swirl into the ice cream. Sprinkle with remaining crumble mixture.

- Cover with plastic wrap and freeze for 5-6 hours before serving.