Mascarpone Ice Cream

Directions

• In a very small bowl, stir together 2 tablespoons of the milk with all of the cornstarch until smooth (this is the “slurry”).
• In a large bowl, with a fork, mix together the mascarpone, cream cheese, vanilla, and salt until smooth and well combined. Set aside.
• Fill a large bowl about 3/4 of the way full with cold water and ice. Have a large, clean Ziploc bag ready and propped open near the bowl.
• In a large saucepan, combine the rest of the milk, the heavy cream, the sugar, and the corn syrup. Over medium-high heat, bring the mixture to a rolling boil. Boil for 4 minutes.
• Take the pan off the burner and slowly whisk in the cornstarch slurry, whisking constantly. Return the pan to the burner and bring back to a boil, again over medium-high heat, now stirring continually with a rubber spatula. Cook until slightly thickened; this will take about 1 minute. Take the pan off the heat.
• Pour the hot milk mixture slowly into the bowl with the mascarpone and cream cheese, whisking until it’s quite smooth. Pour all of this into the Ziploc bag, seal it, and place it into the bowl of ice water. Leave the bag in there until the liquid in it feels pretty cold, at least half an hour. Add more ice to the bowl as needed.

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