Mascaporne Ice Cream
- 1 cup condensed milk
- 1 cup mascaporne
- 1 cup Whipping cream
- 4 egg yolks
- 1tsp vanilla essence
| Beat the egg yolks and keep aside
| In a pan, heat the condensed milk, whipping cream and vanilla essence and warm the liquids till they are all mixed, but not boiling.
| Add the back to the egg yolk very slowly, while you keep beating the eggs.
| Now pour back the whole mixture back into the same pan and heat it on low heat. Make sure not to boil and keep stirring constantly for about 10-15 minutes.
| Take it off the heat and mix the mascarpone well, while stirring constantly.
| Now pour it all back to the mixing bowl, which should be placed directly on a bigger bowl full of ice cubes.
| Stir a little and store in an air tight container.
| Put it in the freezer and let it solidify.
- 2 clementines
- 1 cup water
- 1/2 cup sugar
- Few drops of vanilla essence
| Peel 2 clementines and put it in the boiling water
| After it has boiled and reduced add vanilla essence first and then the sugar. Make sure you dont add too much vanilla, as you dont want to kill the flavor of the clementines.
| Boil till it becomes syrupy and sticky. The best way to find out is the puck up the ladle, cool it a little till you can touch and then feel the syrup between the thumb and the middle finger.
| Once its done, spoon it over the ice cream and enjoy