Chez Us turned 8 in May. Usually, we share some sort of margaritas or even cake to celebrate, but this year we just forgot as we were in the thick of work projects. I decided it was time to say Thank You for your continued readership, it really means a lot to us, and we enjoy your comments and having you at our virtual table. So much so that I have made you ice cream. This recipe for Roasted Blueberry Mascarpone Ice Cream is a great recipe to kick off your summertime ice cream making.
My ice cream maker is always in the freezer, year-round, waiting to churn a batch of creamy goodness. I mean, ice cream should be enjoyed all year round, not just in the summer time. That being said I never know when the urge will hit me, so I want to be prepared.
This recipe came about from a go-to recipe over at Chez Us for Mascarpone ice cream, along with a recipe from our friend Cheryl’s new book Yogurt Culture; which I will tell you about another day. Cheryl served a recipe for roasted blueberries at a book signing, and as soon as I tried it, I wondered why I had never roasted blueberries. I am all about roasting a wide range of fruits and vegetables but never considered blueberries. As well, as soon as I tried the blueberries, I immediately thought of the mascarpone ice cream that I make. I knew I had to collided the two into a recipe. So I did.
Roasted blueberries are most likely going to become my new addiction just as roasted strawberries have been for summers past. Sweet and sassy are these little blueberries nuggets. Roasting them really brings out a sensual earthiness that melts right in with mascarpone. It is a must this summer!
Thank you for joining us at the Chez Us table; we love having you here.
Have you made this recipe? Please share what recipes you are enjoying from our site with us – we’d love to see them. Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.
Roasted Blueberry Mascarpone Ice Cream
1 cup half and half
2 cups heavy cream
1/3 cup sugar
1 1/2 teaspoons vanilla bean paste
pinch of salt
4 egg yolks
8 ounces mascarpone
1 pint of blueberries
1 tablespoon sugar
Preheat oven to 350.
Line baking sheet with parchment paper, and scatter blueberries over it. Sprinkle 1 tablespoon of sugar over the top.
Slide into the oven and roast for 20 – 30 minutes, until juicy.
Remove from the oven, grab sides of parchment paper and let the fruit and juices run into a bowl. Set aside.
In a medium saucepan heat the half and half, 1 cup of cream, sugar, vanilla bean paste and salt together over low heat until warm.
Remove from the heat and set aside for 30 minutes.
Beat the egg yolks with the remaining 1 cup of cream in a medium sized bowl.
Slowly begin adding the warm milk to the yolk mixture, whisking the entire time. Do not stop or your eggs will scramble.
Strain the mixture back into the saucepan and cook over low heat, until the mixture coats a spoon; about 5 – 7 minutes. DO NOT STOP STIRRING.
Strain the mixture into a glass bowl and place into the refrigerator to cool.
Once cool, make ice cream according to the directions of your ice cream maker. Once the ice cream has formed, gently fold in the blueberries and the mascarpone.
Pour into a freezer proof container, and freeze at least 6 hours before serving.