In this recipe for homemade ice cream, sweet apricots, fragrant rosemary, and smooth mascarpone cheese all go well together. It has just the right amount of each flavor for a cool treat on a hot day.
Ingredients: 2 cups apricots, pitted and chopped. 1 tablespoon fresh rosemary, finely chopped. 1 cup mascarpone cheese. 1 cup heavy cream. 1/2 cup granulated sugar. 1 teaspoon vanilla extract.
Instructions: Put chopped apricots, rosemary, and sugar in a saucepan. For about 10 minutes, stir the mixture every now and then over medium heat until the apricots are soft and the sugar is gone. Take it off the heat and let it cool down a bit. You can use a blender to blend the apricot mixture until it is smooth. Mascarpone cheese, heavy cream, vanilla extract, and apricot puree should all be mixed together in a bowl. Mix everything together well. After putting the mixture into an ice cream maker, follow the maker's directions for churning it until it becomes creamy. Move the ice cream to a container and freeze it for at least 4 hours, or until it's firm. Get some apricot rosemary mascarpone ice cream out for everyone to enjoy.
Prep Time: 20 minutes
Cook Time: 10 minutes
TRISH Brownlee