American Baker in Germany

 This is a light and fresh summer dessert. Chocolate Semifreddo: 2 cups (500g) mascarpone or ricotta cheese 1/2 cup (170g) sweetened condensed milk  2/3 cup (100g) chocolate chips 1 cup (250g) cream Line bread pan with parchment paper or plastic wrap.   Combine mascarpone with sweetened condensed milk.  Whip the cream in a separate bowl until cream reaches soft peaks.  Fold into cheese mixture. Stir in chocolate chips.  Pour mixture into lined baking pan.  Freeze for at least 12 hours. Place in refrigerator for an hour before serving. Slice to serve. Watch us make this simple recipe on our YouTube channel here: https://youtu.be/3-jD_O64x_4 Schaut zu wie wir dieses einfache Rezept auf unserem YouTube Kanal machen hier: https://youtu.be/BZp8aScW18k

One day, we had a lot of mascarpone cheese in the fridge and I started looking for ways to use it. And what did I find? Ice cream! Mascarpone Ice Cream: 1 cup (225mL) mascarpone cheese 1/2 cup (110mL) whipping cream 3 eggs 1 tbsp vanilla extract or 3 tbsp vanilla sugar 1/2 cup (100g) sugar 1/4 cup (50g) brown sugar 1/4 tsp salt Whip mascarpone, cream and vanilla in a clean bowl to soft serve consistency. Chill in the fridge. In a metal or glass bowl, combine eggs, sugar, brown sugar and salt.  Heat over a double boiler until sugar completely dissolves and mixture feels hot to the touch. Remove from heat.  Whip until mixture is completely cooled, and has a ribbon consistency (forms ribbons when falling off a beater or spatula).  Using a whisk, combine egg/sugar mixture with mascarpone cheese mixture.  Freeze at least 3 hours. Overnight is better. Enjoy! Watch us make this simple alternative ice cream on YouTube here: https://youtu.be/MVG2AIP4z2M Schaut zu wie wir dies...