Mascarpone-Mint Ice Cream, Fresh Figs and Vanilla-Lemon Syrup
Serves: 4
Ingredients
- 4 grapefruit sections
- figs, halved
Mascarpone-Mint Ice Cream
- 1-3/4 cups sugar
- 3 cups water
- 17-1/2 ounces mascarpone cheese
- 3 tablespoons lemon juice
- 15 chopped fresh mint leaves
- 1 cup sugar
- 1 cup water
- 2 vanilla beans, scraped (reserve seeds for another use)
- lemon juice
Directions
Mascarpone-Mint Ice Cream
- Bring sugar and water to boil. Remove from heat and add remaining ingredients. Infuse overnight, then strain. Freeze in an ice-cream maker.
- Scoop ice cream into bowls. Add a grapefruit section and two fig pieces to each. Drizzle with syrup. Serve immediately.
- Bring sugar, water and vanilla beans to a boil. Remove from heat and strain. Add lemon juice to taste.
