Rhubarb Mascarpone Ice-Cream

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All right, let's put the ice-cream I've been talking about for the better part of the last few weeks together.
All the different parts taste lovely by themselves, but trust me with this one, once you put this darling together you'll never want to go back.
I'll talk you through the timeline but if you are looking for the recipes of the various sub-recipes, follow the links below.

Rhubarb Mascarpone Ice-Cream
Lemony Mascarpone Ice-Cream
Rhubarb Compote
Caramel Sauce

If you have all three of these sitting in front of you, perfect, if you are just getting started I would make them in the following order:
Make the ice-cream and freeze.
Then you make the rhubarb compote.
Allow the compote to cool completely.
Make the caramel sauce and, again, let it cool completely.
After a few hours, check how your ice-cream is doing. If it is well on it's way to being frozen (i.e. if you are looking at something that is more slush than a very solid semifredo, it is not ready), find a freezer-proof container that is large enough to hold all three ingredients.
If you want to make the ice-cream the day before, that works just as well. In that case you might have to give it a few minutes to soften up a bit.
Using a large tablespoon, spoon some of the ice-cream into the new container. Don't worry about getting an even layer of ice-cream because that is not what we're after.
Add spoonfuls of the rhubarb compote, filling the dips in the ice-cream layer. Drizzle with some caramel sauce.
And then you repeat this until there is nothing left. I went for 3 'layers' but if you want the flavours to be more evenly distributed, you could also go for 5 or so.
Freeze for a few more hours or overnight.
Now, because we didn't churn the ice-cream and because it doesn't have a custard base, it will probably be fairly solid when you take it out of the freezer. I give mine about 15 minutes in the fridge before scooping the ice-cream into bowls. If you're really desperate, though, you can also scrape off thin shavings which taste just as nice but won't look as pretty.

Lemony Mascarpone Ice-Cream

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In a bit more than a week I will be graduating for the second time around.
It's a weird feeling. You see, when I walk across that stage and get whacked on the head with John Konx's trousers (St Andrews has some weird traditions...though Edinburgh has another part of his supposed trousers) that will be the first time in my adult life that I won't be a student anymore. Ok, there was that summer between graduating the first time around and starting my PhD, but I don't think that really counts.
So, rather than feeling existential I am celebrating growing up (or something like that) with lots of food.
Mostly unhealthy food :)
Ok, if I'm gonna be perfectly honest with you, I was feeling rather existential after I got the email from our library that my hardbound copy had made its way there, but then I made some ice-cream and everything was better.

This mascarpone ice-cream is really nice by itself, but it's also part of a larger recipe that will eventually turn into mascarpone, rhubarb, and caramel ice-cream. Soo, keep your eyes peeled for the second part.
We'll be making enough so you can enjoy some of it before moving on to the rhubarb. Don't you worry, I wouldn't let you make ice-cream with lots to spare.

Lemony Mascarpone Ice-Cream
600ml Whipping Cream
3 tbsp Icing Sugar
250g Mascarpone
Juice and Zest of 2 Lemons
2 tbsp Vodka
1/4 tsp Fleur de Sel

Whip the cream and the icing sugar until soft peaks are only just starting to form (don't overbeat the cream here or you might have a buttery mess in your hands later).

Add the mascarpone and whisk until the two are just combined.

Add the lemon juice, zest, vodka and salt and whisk until they are incorporated.

Try the creamy mess. You shouldn't have an overly sweet mix but if you feel like all you can taste is the lemon, add another teaspoon of sifted icing sugar.

Fill the mixture into a freezer-proof container (I tend to re-use the plastic ice-cream tubs when I buy ice-cream) and freeze overnight. The salt and the alcohol lower the freezing point of the mixture so you don't have to churn the ice-cream. You will probably have to let it sit out on the counter for a few minutes but since there is no egg in there you should be fine.

Now, wasn't that easy?

This ice-cream works a treat when you're feeling existential, but it's also lovely when you're just looking for something to round off a nice meal.