Lemon Lavender with Mascarpone

Name: Lemon Lavender with Mascarpone | KitchenAid US
Prep time: 12
Cook time: 15
Total time: 27
Yield: 8
Ingredients: Lemon wafer (or lemon cookie stick, for garnish); 1 pinch kosher salt (0.9 g); 2 tsp. vanilla extract (7 g); 2 cups heavy cream (500 mL); 14 oz. sweetened condensed milk (414 mL); 8 oz. mascarpone (224 g); 1 tsp. lavender (1 g, dried or fresh); 3/4 cup lemon juice (180 mL, 4 to 5 lemons); 1/2 lemon (zested); 1/2 cup sugar (130 g); 2 cups water (250 mL); 4 blocks ice (plain water pucks)

KitchenAid Chef

Uses [KitchenAid® Stand Mixer](https://www.kitchenaid.com/countertop-appliances/stand-mixers.html) and [Shave Ice Attachment](https://www.kitchenaid.com/countertop-appliances/stand-mixers/accessories/p.shave-ice-attachment.ksmsia.html?).

Prep

12min

Cooking

15min

Total

27min

Serving

Ingredients

Lemon wafer (or lemon cookie stick, for garnish)

1 pinch kosher salt (0.9 g)

2 tsp. vanilla extract (7 g)

2 cups heavy cream (500 mL)

14 oz. sweetened condensed milk (414 mL)

8 oz. mascarpone (224 g)

1 tsp. lavender (1 g, dried or fresh)

3/4 cup lemon juice (180 mL, 4 to 5 lemons)

1/2 lemon (zested)

1/2 cup sugar (130 g)

2 cups water (250 mL)

4 blocks ice (plain water pucks)

Step by step

Fill 4 ice molds to the fill line with plain water and freeze for 12 to 24 hours.
Do this the day before. In a saucepan, combine 2 cups (250 ml) water, 1/2 cup (130 g) sugar, 3/4 (180 ml) cup lemon juice and lavender. Start with just 1 tsp. (1 g) of lavender. Bring to a boil and then simmer for 5 minutes. Taste the syrup on the back of a spoon after it has cooled a few minutes. If the lavender is not strong enough, you can add another teaspoon now and repeat the heating for another 5 minutes. It is a delicate balance when cooking with lavender. This recipe works without the lavender as well.
When you're satisfied with your syrup flavor, strain syrup into a bowl. Add the lemon zest and set in the refrigerator to cool until use.
Do this the day before. Mix mascarpone and 1 can sweetened condensed milk until well combined. Add vanilla and salt.
In a stand mixer, beat the heavy cream on high until stiff peaks form. Slowly add the whipped cream into the mascarpone mixture a little at a time and transfer to a freezer-friendly dish. Freeze for 6 hours or until firm.
Remove mascarpone cream from the freezer about 15 to 20 minutes to soften before you scoop into your serving dish. This recipe does need 10 minutes of tempering. Shave the ice over the mascarpone cream and top with syrup until you see the syrup reach the ice cream at the bottom and garnish with lemon wafer cookie.
Note: If you cannot find mascarpone you can use creme fraiche which is a little tangier. If you cannot find either of those you can use cream cheese, but your texture will be a little heavier and the flavor will not have the “tang”. The mascarpone ice cream needs to soften. Otherwise, it will be too hard to eat with the soft ice.