When my little one was about a year old she was a fussy eater, except when it came to dessert after supper – a bowl of diced up berries with a dollop of mascarpone and a drizzle of honey. She ate that with enough gusto to make us all happy. When a fussy toddler eats the parents can rest at night.
To this day she still loves her dollop of mascarpone on berries. It is not uncommon to find a tub of mascarpone in our fridge. I often spread mascarpone on toast or waffles and top it up with either dulce de leche or a fruit preserve for a quick dessert treat. I have a preference for fresh uncooked mascarpone over cooked ones because the flavour of this soft cheese is a treat by itself.
So when cheese maker Castello‘s sister company Tre Stelle asked me for a product review (after I had reviewed Castello’s Alps Selection cheese last December), it was a given that I would agree. Saying yes to Tre Stelle for a product review was easy and natural. I am happy to talk about products I love and enjoy, and believe in. When cooking and developing recipes we all like to stick to those products that have never failed us. An added advantage has always been the availability of Tre Stelle products in our local grocer. My favourite ricotta and bocconcini is also a Tre Stelle product. I have on many occasions brought home a tub of mascarpone or ricotta or bocconcini without prior planning. The beautiful creamy goodness of soft cheeses inspire me to cook more than any recipe does.
Since I developed two recipes for Castello Alps Selection cheese, I thought it would be fitting to develop a recipe for Tre Stelle as well using our favourite mascarpone. With summer being right around the bend we will all be looking for orange creamsicles, right? The slight citrus tinge of mascarpone cheese and aromatic tangy oranges pair well. Which got me inspired. And there is nothing, absolutely nothing better than a cold and creamy home made orange ice cream to beat the summer heat and spoil our little one with. What could be better than licking a dribble of creamy orange ice cream off your hands during summer? Anything?
This recipe for an ice cream is even better as you don’t necessarily require an ice cream maker to make this because of the use of mascarpone. For a decadent version top up this delight with a boozy blood orange marmalade concoction and you are ready for entertaining on your back patio.
Orange Mascarpone Ice Cream
- Tre Stelle Mascarpone: I cup
- Whole Milk: 1 cup
- Eggs yolks: 4
- Sugar: 1/2 cup
- Orange juice: 1 tbsp
- Orange Zest: 1 tbsp
- Salt: a pinch
- Orange marmalade: 1/4 cup (garnish)
- Cointreau: 2 tbsp (for garnish)
- Beat the egg yolks with the sugar in a stand up mixer until it is fluffy and glossy.
- Gently heat the milk but do not boil it.
- Carefully add the warm milk to the yolk and sugar mixture and beat at low speed.
- Transfer the mixture to a saucepan and heat the custard by stirring continuously but do not boil it. The custard is ready when it coats the back of your wooden spoon.
- Cool the custard till it is just just warm before adding the mascarpone, orange juice and salt. Mix thoroughly and chill in refrigerator over night. I also recommend stirring the mixture now and then while it is chilling in the fridge.
- To make the ice cream you can either use an ice cream maker or just freeze the custard and periodically whip up the half frozen custard to fluff it up. I use an ice cream machine for convenience but this ice cream will totally work if you didn’t have an ice cream machine.
- Freeze the ice cream for at least 2-3 hours before serving.
- When ready to serve let the ice cream stand at room temperature for 10 minutes.
- To make the topping, (adult version) add the marmalade and the Cointreau in a small sauce pan and bring to boil. Cool and serve over the ice cream.