Frozen Tre Stelle® Mascarpone Torte with Ice Wine Infused Peaches
A perfect summer recipe when fresh peaches are in season.Prep Time:
30 minutes Ready In:
1 + hour Serves:
Makes 12 - 1/2” slices
Peaches: 2 fresh peaches, peeled and cut into 1/4” pieces 1/4 cup | 50 mL ice wine 1 tbsp | 15 mL granulated sugar Gelato: 1 1/2 cups | 375 mL heavy cream 1 1/2 cups | 375 mL whole milk 2/3 cup | 150 mL granulated sugar 1 vanilla bean, split lengthwise 1 tub | 275 g Tre Stelle® Mascarpone Additional sliced peaches and whip cream for garnish if desired
In a medium bowl combine peaches, ice wine and granulated sugar. Cover with plastic wrap and refrigerate until ready to use. In a medium saucepan, combine cream, milk and sugar. Cook over medium heat until mixture begins to bubble. Scrape vanilla seeds into the mixture, remove from heat and stir in Mascarpone until melted; set aside for approximately 30 minutes. Strain to remove vanilla bean seeds if desired. Cover and refrigerate overnight. Lay plastic wrap into a 6-cup loaf pan, leaving approximately 3” of wrap on either side of pan. Remove both gelato and peach mixture from refrigerator. Stir peaches into gelato and carefully pour into prepared loaf pan and place in freezer overnight or until firm. To serve: 15 minutes before serving remove loaf pan from freezer and allow to sit on kitchen counter-top until the sides begin to soften. Using excess plastic wrap pull out of pan and place on a serving dish. Slice with a serrated knife and serve with additional sliced peaches and whipped cream if desired.