Buttermilk Mascarpone Stracciatella with Balsamic Strawberry Conserve
This makes about 1 1/2 quarts of ice cream when all is said and done. You will not use all of the conserve in the ice cream, but I have it on very good authority that it is excellent on buttered toast.
4teaspoonsvanilla paste(you can also cook a scraped vanilla bean with the whole milk if you'd rather)
4ozmascarpone cheese, softened
16ozwhole milk
10ozgranulated sugar
3Tablespoonscornstarch
½teaspoonkosher salt
For the Conserve
1poundstrawberries, washed and with the green tops sliced off
4ozgranulated sugar
1 ½Tablespoons4 1/2 teaspoons balsamic vinegar
heavy pinch of kosher salt
For the Stracciatella
4ozsemi sweet or bittersweet chocolate, finely chopped (you can also use good quality chips)
2teaspoonscoconut oil, cocoa butter if you have some or vegetable oil (if the chocolate seems a bit thick once melted. You want it to be drizzleable.)
Instructions
For the Base
Place the buttermilk, mascarpone and vanilla in a large bowl topped with a fine mesh strainer. Set aside.
In a medium saucepan over medium to medium high heat, bring milk, sugar, cornstarch and salt to a boil, whisking constantly.
Let the mixture boil for about 10-15 seconds and pour through the strainer into the buttermilk mixture.
Whisk until the mascarpone is melted and there are no lumps. Strain again if necessary.
Chill to no more than 40F before churning.
Churn according to manufacturer's directions.
For the Conserve
Bring all the ingredients to a boil over medium-high heat, mashing the berries against the sides of the pan as they soften.
Reduce the heat and simmer until reduced and very jammy, about an hour. Stir occasionally to make sure it's not sticking, especially once things thicken up. You can puree the mixture, but I left mine as is for a bit more texture.
Cool to room temperature and then chill.
For the Stracciatella
While the ice cream is churning, melt the chocolate either over a double boiler or in short bursts in the microwave on medium power.
If the chocolate seems a bit thick, melt in the additional fat.
Place in a zip-top bag or a pastry bag fitted with a small round Tip (#2 or #3 would be ideal).
Putting It All Together
During the last minute or so of churning, after the ice cream already is at soft-serve consistency, drizzle in the chocolate in long threads. Allow the churning action to pull in the chocolate before adding more. You may decide you don't want to use all the chocolate, and that's fine. Stop when you like the mix.
Spread a thin layer of conserve in the bottom of your ice cream container.
Top with 1/3 of the ice cream and spread evenly.
Continue layering until the ice cream is gone. You will probably have some jam left, but that's okay. It is very good on toast.
Press plastic wrap directly on the surface of the ice cream and freeze until firm before scooping and serving.
Notes
This ice cream does freeze pretty firmly, so allow it to sit out on the counter for ten minutes or so before scooping.