Mascarpone Ice Cream Doughnut Sandwiches

Mascarpone Ice Cream Doughnut Sandwiches

Prep & cook time 45 minutes (+ churning & freezing) Serves 8

1 cup (250ml) milk
1 cup (250ml) thickened cream
½ cup (110g) caster sugar
2 teaspoons vanilla bean paste
5 egg yolks
¼ cup (90g) honey
250g mascarpone
1 tablespoon lemon juice

1 Combine milk, cream and half the sugar in a medium saucepan on medium heat and bring just to the boil.
2 Beat remaining sugar, paste, yolks and honey in medium bowl until pale and creamy.
Gradually pour milk mixture over yolk mixture, whisking constantly until well combined. Return mixture to saucepan.
Cook, stirring over low heat, about 12-15 minutes or until mixture coats the back of a spoon. Remove from heat. Cool 5 minutes.
Whisk in mascarpone and lemon juice until smooth. Strain mixture through a fine sieve.
3 Place bowl over an ice water bath for 15 minutes, stirring custard occasionally until cooled.
4 Pour mixture into an ice cream machine and churn to manufactures instructions (about 30 minutes). Spoon mixture into freezer container. Freeze until firm.
5 Let stand in refrigerator for 20 minutes before serving.
6 Scoop and wedge between jam doughnuts. Enjoy!

Jump over here for the doughnut recipe

Photography: Noel McLaughlin Recipes: Angela Devlin
Art Direction and Styling: Anne Marie Cummins

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