Douse it with a shot of espresso for one wicked affogato.
, I arrive at a recipe through a more technically advanced process that I like to call"Doofing Around the Kitchen."
What I wanted was ice cream, but what I had on hand was three eggs, a trickle of cream in the bottom of a carton, an unopened tub of mascarpone left over from a failed plan to, a scant half cup of sugar, and a handful of La Perruche brown sugar cubes from my bar. Given the lack of milk in my kitchen on that fateful day, I ruled out traditional ice cream formulas in favor of my low-moistureThat recipe gets its liquid content from whole eggs, cooked over a water bath with sugar, then foamed up till fluffy and light, with a bit of whipped cream folded in at the end for richness. It has a texture much like that of store-bought vanilla ice cream: ultra airy and soft, with a custardy flavor backed by a hit of vanilla.
Given mascarpone's relatively low moisture content compared with cream, I knew it would make the ice cream richer, not icier. On the flip side, the added fat could certainly make the ice cream harder, warranting more sugar to lower the freezing point. Sugar that I didn't have.Over a water bath, I warmed the whole eggs, sugar, and brown sugar to approximately 160°F , constantly stirring and scraping along the way.
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