I made mascarpone the other day. It was the easiest thing in the world: heat cream; add citric acid; let it sit.
I made two tiramisus (the internet tells me that is the plural even though it looks bloody weird) and then wondered what to do with the last cup of it because there is only so much tiramisu one can eat.
I decided ice cream would be the go and googled, and ended up re-working this recipe to come up with this. I was very tempted to just eat the mixture at room temperature before freezing it, as it was delicious and would make a lovely chocolate-pot type of thing, but it’s delightful in ice cream version (although VERY rich, since it’s mostly FAT, and probably doesn’t have enough water content. Basically, eat it in little bowls).
Chocolate mascarpone ice cream
Half a cup of sugar
1 cup mascarpone
150g dark chocolate, melted
2 tblspns cocoa
Beat the eggs and sugar in a heatproof bowl over a saucepan of boiling water with a hand-held mixer for 8 minutes. Remove from the heat and allow to cool slightly.
Beat in the mascarpone, chocolate and cocoa.
Churn in your ice cream machine according to the instructions. Mine took about 20 minutes and was a good texture when it came out, so you could totally serve it/eat it all immediately rather than needing to bung it in the freezer for a few hours.