Now it is much more economical to purchase the 5 pound container at the local restaurant/wholesale food store (Cash & Carry) than 24 ounces at the market.  So, I am creating more recipes, so none is wasted.

You can’t freeze Mascarpone cheese as is, because it spoils the texture of the cream.  It is highly perishable and doesn’t last long in the refrigerator.  However, making truffles, cakes, ice cream, or other delectable treats which can be frozen, is how I can make this work to my advantage.  I could make the ganache for approximately 300 Tiramisu truffles or get creative.  I’ll probably do a little of both.  I just ordered more than ten pounds of white chocolate so I can play.

So I am experimenting with ice cream:  Tiramisu White Chocolate Ice Cream to be exact.  It just sounded good.  Anyway, It is supposed to be warm today and I don’t really want to cook and heat up the house.

Tiramisu White Chocolate Ice Cream

3 egg yolks

¼ teaspoon Celtic sea salt

¼ cup blue agave nectar or xylitol or 2 tablespoons of each. (If using xylitol, dissolve the xylitol in the espresso.)

6 tablespoons espresso

1 ½ cups heavy cream

6 ounces good quality white chocolate, chopped fine

1 cup mascarpone cheese (7 – 8  ounces)

3 tablespoons brandy or rum (I use 1½  tablespoons of each, brandy and dark rum.  They complement each other.)

1 teaspoon vanilla

Dark chocolate sauce (Recipe follows.)

Directions:

Put about an inch of water in the bottom of a double boiler and bring to a simmer.  Set the top pan over the simmering water.  The bottom of the top pan should not touch the water.  Do not cover.

Heat the espresso, blue agave nectar or xylitol and ¾ cup of cream until agave nectar or xylitol are totally dissolved.  In a small bowl, beat the egg yolks until light and stir about a half a cup of the warmed espresso- heavy cream mixture into the egg yolks.  Pour the egg mixture back to the pan and stir into the espresso-cream mixture and cook, stirring constantly until mixture is thickened and evenly and thoroughly coats the back of a spoon.  Remove from the heat and pour in the remaining ¾ cup of cream and the mascarpone cheese. Wisk until thoroughly incorporated.  When  mixture is cooled to approximately 118° F (48° C), place the finely chopped white chocolate into the custard and stir until the chocolate is melted.  Wisk in the brandy, rum, and vanilla and stir.

Cool and chill.

Place into the freezer container of an ice cream maker.  Freeze in the ice cream maker, following manufacturer’s directions.  This mixture is soft and may not fully freeze in the ice cream maker.  Place in a freezer container and allow to freeze.

Dark Chocolate Sauce

4 ounces dark unsweetened chocolate, chopped fine

4 ounces dark semi-sweetened chocolate, chopped fine

1 cup heavy cream

1 teaspoon real vanilla extract.

Heat the cream to 115° F (46° C).  Place the finely chopped chocolate in a bowl.  Pour the warmed cream over the chocolate and stir until just melted.  Add the vanilla and stir.  Pour a zigzagged ribbon of sauce over the Tiramisu White Chocolate Ice Cream.  Serve and enjoy.