Mascarpone Tequila Ice Cream

Ingredients (serves 4)
* 2 cups (500ml) milk
* 2 cups (500ml) thin cream
* 1/3 cup (80ml) tequila*
* 500g caster sugar
* 4 eggs
* 4 egg yolks
* 250g mascarpone

1. Bring milk, cream and tequila to the boil in a pan over medium-high heat.
2. Remove from heat, cool for 10 minutes.
3. Using electric beaters, whisk sugar, eggs and egg yolks in a bowl until thick and creamy.
4. Gradually add milk mixture to egg mixture and whisk continuously until well combined.
5. Pour into a saucepan and stir over low heat (do not boil) until thick enough to coat the back of a wooden spoon.
6. Strain custard mixture through a fine sieve and refrigerate until chilled.
7. Whisk mascarpone into chilled mixture, then pour into a shallow container and freeze until frozen at the edges.
8. Remove from freezer and beat using electric beaters.
9. Pour back into container and refreeze. Repeat 2 or 3 times. (Or use an ice-cream machine following manufacturer's directions.)
10. Serve ice cream with pistachio and almond biscotti, if desired.

Notes & tips
Makes about 1.5L (Serves 4)

delicious. - February 2006 , Page 129
Recipe by Michel Gehrig