Almond Biscotti and Mascarpone Ice Cream

Almond Biscotti and Mascarpone Ice Cream

We had Italian night at work (spaghetti, lasagna, garlic bread etc) so I was tasked with coming up with an Italian flavored ice cream.  I wanted to do something different.  My first thought was something with ricotta cheese, but not being a big fan of ricotta, I decided to go with mascarpone cheese instead.  Originally I was going to make it with amaretti cookies, but alas I could find none, so I went to a back up of biscotti, and decided to add almonds for good measure.  The marscapone has a very mild flavor so you can't really taste it in the ice cream so much, but you can definitely tell it's there in the texture. 

And just too keep things interesting I thought I'd do a step by step guide this time. 

Ingredients:

2 cups Sugar

4 cups Heavy Cream

6 Egg Yolks

1 8 oz tub Mascarpone

1 box Biscotti

1 6 oz back Slivered Almonds (you can used any almonds, I just prefer the slivered ones)

First thing I did was melt the mascarpone cheese

Add Sugar

Add heavy cream

Mix together on low heat to gently warm

Once warmed, temper your eggs

Continue to warm, stirring occasionally, about 15 minutes or until coats the back of a spoon. 

While the base is chilling completely in the fridge, you can get started on chopping the almonds

Also chop the biscotti cookies into pieces and set aside until ice cream base is completely cool.  Churn ice cream as instructed on your ice cream maker.

When it's almost done churning you can add in the biscotti

And add the almonds.  Finish churning and put in the freezer to harden.  Once hard, serve and enjoy!