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Lemonade-strawberry floats with mascarpone ice cream

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Total time: 25 minutes, plus 4 hours to overnight chilling and 4 hours freezing time | Serves 8

Mascarpone ice cream

  • 4 large egg yolks
  • 3/4 cup sugar, divided
  • 1/8 teaspoon kosher salt
  • 2 cups milk
  • 1 1/2 cups heavy (whipping) cream
  • 1/2 vanilla bean, halved lengthwise with seeds scraped out, or 2 teaspoons vanilla extract
  • 1 cup mascarpone cheese

Step 1In a bowl, whisk together the egg yolks, one-fourth cup sugar and the salt. Cook the milk, cream, vanilla bean (if using) and the remaining one-half cup sugar in a heavy saucepan over medium heat, stirring occasionally, until almost simmering. Slowly pour the liquid into the egg-sugar mixture, whisking as you pour. Return the cream-milk mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175 degrees and lightly coats the spatula.

Step 2Strain the custard into a clean bowl, discarding the vanilla bean, and cool over an ice bath until room temperature. Whisk in the mascarpone. Add the vanilla extract (if using). Refrigerate the custard for at least 4 hours or up to overnight.

Step 3If necessary, whisk the ice cream base to combine. Churn in an ice cream machine according to the manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

Lemonade-strawberry floats

  • 1 cup minus 1 tablespoon freshly squeezed lemon juice
  • 1 cup sugar
  • 1/8 teaspoon kosher salt
  • 5 cups cold seltzer water
  • 1 1/2 cups chopped fresh strawberries

Step 1In a large pitcher, combine the lemon juice, sugar and salt. Stir until the sugar is dissolved. Stir in the seltzer water.

Step 2Place some strawberries in 8 (12-ounce) glasses. Fill each with the lemon seltzer water. Add a generous scoop of mascarpone ice cream into each. Serve immediately, with straws and long spoons.

Note: From "A Passion for Ice Cream" by Emily Luchetti. The lemon juice, sugar and salt can be mixed together and refrigerated for up to 6 hours in advance. Add the seltzer just before serving.
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