Ubuntu Recipes (continued)
Concord Grape and Mascarpone Ice Cream Floats with Ginger Soda and Citrus
Ingredients
Mascarpone Ice Cream:
• 3 cups milk
• 10 large egg yolks
• 3⁄4 cup sugar
• 8 oz. mascarpone
• 1⁄2 cup crème fraîche
• 1 tsp. pure vanilla extract
• Salt
Concord Grape Sorbet:
• 1 lb. Concord grapes, stemmed
• 1⁄2 cup sugar
• 1 tsp. lemon juice
• 1⁄2 tsp. Champagne
Orange Granite:
• Juice of 8 oranges, strained (about 2 cups)
• Juice of 1⁄2 lemon
• 2 tbsp. sugar
Ginger Soda:
• 1⁄2 cup sugar
• 2 cups water
• 1 orange, zest stripped off with vegetable peeler, and juiced
• 1 lemon, zest stripped off with vegetable peeler, and juiced
• 1 lime, zest stripped off with vegetable peeler, and juiced
• 2 tbsp. chopped ginger
• 1⁄2 cup soda water (optional)
• 2 oranges, broken into segments, for garnish
• 12 Concord grapes, halved, and seeded, for garnish
Directions
1. To make the ice cream: In a saucepan, bring the milk to a simmer. Meanwhile, in a heatproof bowl, whisk the egg yolks with the sugar. Gradually pour a little of the hot milk into the bowl with the yolks, whisking constantly. Whisk the egg yolk mixture back into the saucepan of milk. Set over low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 minutes. Remove from heat and whisk in the mascarpone, crème fraîche, vanilla and a pinch of salt. Strain into a bowl and chill until cold, 2 to 3 hours. Transfer to an ice cream machine, and freeze according to manufacturer's instructions.
2. To make the sorbet: Combine all ingredients in blender; purée. Strain through a fine strainer. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
3. To make the granite: In a bowl, stir together orange and lemon juices, and sugar. Pour into a shallow dish and place in freezer. When crystals begin to form, stir with a fork to break up crystals; return dish to freezer. Continue in this way, stirring every 20 to 30 minutes, until mixture is completely frozen.
4. To make the soda: In a saucepan, bring sugar and water to a simmer. Add citrus zests and chopped ginger. Remove from heat and set aside to infuse 15 to 20 minutes. Strain through a fine strainer, and chill at least 1 hour. Add citrus juices. Load into soda siphon, or add soda water.
5. To serve, layer the mascarpone ice cream, grape sorbet and ginger soda in six parfait glasses. Top each with a spoonful of orange granite. Garnish each with 3 orange segments and 2 halved grapes. Serves 6.
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