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Mascarpone and Golden Cream Syrup Ice Cream
from the holiday kitchen of Sharmagne Leland-St. John

½ pint golden syrup
12 large egg yolks
1 ½ pound mascarpone
1 pint heavy cream

Bring the  syrup to a boil over  medium heat.

With an  electric beater, beat yolks until light.  Into the yolks,
drizzle the hot syrup in a thin stream, beating constantly.  Continue
beating until the mixture becomes thick and has cooled. The mixture
will double in volume.
  Add the mascarpone and cream.    Beat until
combined.   Churn and freeze in an ice cream machine.


Editor's Note: Save the egg whites for meringues or for painting the top crusts of your apple pies.

Golden Syrup is an especially thick syrup obtainable in gourmet markets.

 I first saw this recipe at Everything 2 a truly avant garde writer's site.  I have tested this in my own kitchen and made adjustments.





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