Orange-Infused Mascarpone Ice Cream

Freeze the bowl of your ice cream maker according to the manufacturer’s instructions.

In a saucepan, mix milk, heavy cream, sugar, orange zest and salt. Cook on medium heat until bubbles form around the edge of the pan (about 5 minutes). Do not boil. Remove pan from heat and let the mixture stand to steep for about 10-15 minutes.

In a separate small bowl, combine the eggs and vanilla. Pour 1/2 cup of the partially cooled milk mixture into the egg mixture and whisk well so that the eggs are fully incorporated. Return this egg mixture back into the saucepan and cook on low until a spoon coated with the mixture can hold a line drawn through it with a finger (about 4-8 minutes).

Remove saucepan from heat. Put the bowl inside of a larger bowl that you’ve filled with ice water to cool down the mixture for about 5 minutes. Strain the custard mixture into a bowl through a fine mesh sieve. Whisk the mascarpone into the custard. Put plastic wrap directly on top of the custard to prevent a skin from forming. Refrigerate for at least 2-3 hours or overnight if preferred.

Add the custard into the frozen bowl of your ice cream maker and churn for 20-25 minutes or until it reaches the consistency of thick whipped cream. Scoop into freezer safe containers and let the ice cream set up in the freezer for at least 4 hours before serving. Enjoy!

Recipe yields roughly 2 pints of ice cream.