No Churn Mascarpone Ice Cream with Balsamic Blueberry Compote

Everyone who knows me knows I. Love. Ice Cream. On hot days. On cold days. On all days. But as someone who has a host of negative reactions to sugar, it is a rare treat. I do occasionally make different variations of Nice Cream (hint: frozen bananas with mix ins), but when I came across this Soft Serve Mascarpone Ice Cream by Lady & Pups, I knew I had to re-create my own version using our brand new Balsamic Reduction. 

I was hesitant at first, because without an ice cream maker, my past attempts have turned into a solid block of perfectly good, hard to find, raw whole milk. But the mascarpone and addition of gelatin blended in the food processor assure a luscious, velvety concoction with very little effort.

this laughably good… almost mockingly easy mascarpone soft-serve will very simply put, blow your mind. -Lady & Pups

Mascarpone is a rich, extra creamy cheese that can be used in both sweet and savory dishes. You can think of it as cream cheese’s sophisticated older cousin. But despite its elegance, it’s relatively easy to make your own in about 10 minutes. Hailing from Italy, mascarpone is a heavenly for stuffing ravioli, it’s a perfect companion for peaches and honey in the summer, and it is simply divine when turned into silky smooth ice cream. (Imagine if frozen custard and cheesecake had a baby.) The balsamic blueberry reduction cuts the richness and creates the perfect sweet and tangy combo.

First, you evenly whisk whole milk, sweetened condensed milk and granulated sugar in a pot. Then, sprinkle powdered gelatin and salt evenly on top, bringing to a simmer. Cook and whisk for 1 minute until the gelatin has fully dissolved, then remove from the heat. Whisk in the mascarpone cheese until completely smooth and lump-free. (An immersion blender makes this a breeze, but isn’t necessary). Pour the mixture into a shallow pan, then freeze for about 4 hours until hardened. Score the mixture into small cubes with a knife, then freeze again for another hour, or until needed. (You can make this several days ahead!)

While the mixture is freezing, simmer the blueberries in a small pot with enough Healthy Harvest Balsamic Reduction to evenly coat them.

When you’re ready to serve, add half of the cubed and frozen mixture at a time into a food-processor. Pulse until the cubes are chopped into small pieces (it will tumble reluctantly in the beginning but don’t worry, it’ll break), then run the food-processor with long pulses, scraping and breaking up large lumps a couple times in between, until the mixture is smooth and thick but blended. You can now scoop the soft-serve into serving cups, or with a piping-bag with star-tip if you want the swirl effect.

Add a scoop of the blueberry compote and drizzle with a touch of Healthy Harvest Greek extra virgin olive oil.

There are only a few high quality ingredients and no ice cream maker or churning required, so there’s no reason not to treat yourself to this ultra decadent dessert. You only live once, right?

No Churn Soft Serve Mascarpone Ice Cream with Balsamic Blueberry Compote
 
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An ultra decadent, deceptively simple treat made with mascarpone and balsamic blueberries.
Author:
Recipe type: dessert, vegetarian
Serves: 4-6 servings
Ingredients
  • Ice Cream
  • 1½ cup whole milk
  • ½ cup sweetened condensed milk
  • ¼ cup granulated sugar
  • 2½ tsp unflavored powdered gelatin
  • ⅛ heaping tsp salt
  • 1¼ cup mascarpone cheese
  • Topping
  • 1 cup fresh blueberries
  • Healthy Harvest balsamic reduction
Instructions
  1. MAKE THE MASCARPONE SOFT-SERVE: Evenly whisk whole milk, sweetened condensed milk and granulated sugar in a pot. Sprinkle powdered gelatin and salt evenly on top, then bring to a simmer. Cook and whisk for 1 min until the gelatine has fully dissolved, then remove from the heat. Whisk in the mascarpone cheese until completely smooth and lump-free (an immersion blender could be used). Pour the mixture into a shallow pan, then freeze for about 4 hours until hardened. Score the mixture into small cubes with a knife, then freeze again for another hour or until needed. Can be made several days ahead.
  2. While ice cream is freezing, make compote. Add blueberries to a small pot, add enough balsamic reduction to coat berries evenly and simmer on low for a few minutes until thickened.
  3. Add the cubed and frozen mixture into a food-processor (no more than ½ at a time). Pulse until the cubes are chopped into small pieces (it will tumble reluctantly in the beginning but don't worry, it'll break), then run the food-processor with long pulses, scraping and breaking up large lumps a couple times in between, until the mixture is smooth and thick but blended. You can now scoop the soft-serve into serving cups, or with a piping-bag with star-tip if you want the swirl effect (do it quickly before it melts). Add a scoop of balsamic blueberry compote and a drizzle of Healthy Harvest greek olive oil. Garnish with basil if desired.

 

Caprese Stuffed Garlic Butter Portobellos

 


I don’t think I have had an opportunity yet to express my love for portobello mushrooms. As someone who eats meatless meals quite often, they are such a good meaty main course, from Portobellos Fajitas and Enchiladas to Fried Mushroom Steak Fries, and now these Caprese Stuffed Garlic Butter Portobello Shrooms. It’s also a nice option for any gluten free friends or family.

You start off by simmering some chopped garlic in butter on low until fragrant. (Just like olive oil, REAL butter is important). While that’s happening, gently clean your shroomies with a damp cloth and remove the tough stems. Then, brush both sides of the portobello caps with the garlic butter, and place top down on a baking sheet or roasting pan. Layer in the mozzarella and tomatoes, and voila – you’re ready to pop these bad boys in the oven. Place in the middle rack of the oven set to broil and cook for about 10 minutes, or until cheese is melted and golden.

Remove from the oven, drizzle with Healthy Harvest Balsamic and True Tuscan, and add some fresh basil for those classic caprese flavors. This could easily stand on its own as an entree but would also make a great side. Serve with a glass of wine and you’ll be eating your way to happiness.

Show us your favorite way to use our new Balsamic Reduction by commenting below or on Instagram by tagging @healthyharvests

#eatrealfood #cookmore #jointhetable

Caprese Stuffed Garlic Butter Portobellos
 
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A quick and easy vegetarian main dish or side stuffed with the classic caprese flavors of Italy
Author:
Recipe type: entree, side, vegetarian
Cuisine: Italian
Serves: 4-5 servings
Ingredients
  • 4-5 tbsp butter
  • 3 cloves garlic, chopped
  • 5-6 large portobello mushrooms
  • 1 pint grape or cherry tomates, halved
  • 8 oz fresh mozzarella, sliced
  • fresh basil, thinly sliced for garnish
  • Healthy Harvest Balsamic Reduction
  • Healthy Harvest True Tuscan extra virgin olive oil
Instructions
  1. Preheat oven to broil; place rack in middle. Heat butter and garlic in a small saucepan until butter is melted and garlic is fragrant. Brush both sides of each mushroom and place them top side down on a baking sheet. Fill each mushroom with the mozzarella slices and tomatoes, and broil until cheese is melted and golden, about 10 minutes. To serve, top with the basil, drizzle with the Balsamic and True Tuscan and sprinkle with salt to taste.

 

Parmesan Roasted Asparagus and Tomatoes with Walnuts and Balsamic Drizzle

It’s a sure sign of Spring when the sweet crispy stalks of asparagus start popping up at the farmer’s market. Although you can typically find asparagus in your grocery store several months of the year, this nutrient dense veggie is at its absolute peak in flavor if you can get the ultra fat stalks from your local market right now.

This quick and easy side dish is a breeze to throw together, and it features our BRAND NEW Balsamic Reduction! I swear, anything you add it to looks and tastes even better. (Yes, even ice cream.)

First, you trim the woody ends of the asparagus. You can find the proper cutting point by bending the stalk and finding where it snaps naturally. Once you’ve snapped a one or two, simply bunch up the rest and cut them at the same length.

Then slice a pint of grape or cherry tomatoes in half. Arrange all the veggies in a single layer on a sheet pan, toss in Healthy Harvest Greek olive oil, salt, and pepper. Sprinkle with shredded parmesan (you could use cashew shavings to make it vegan!) and roast in a 350 degree oven for 20 minutes, giving a stir halfway through cooking.

Related: Should you heat olive oil?

Serve the asparagus and tomatoes warm drizzled with balsamic reduction. Top with walnuts for texture and some fresh basil for a bright finish.

This recipe is so easy, yet tastes amazing and would be a great dish to bring to a potluck or picnic. Show us your adaptation on Instagram by tagging @healthyharvests or using the hashtags #eatrealfood and #cookmore

Parmesan Roasted Asparagus and Tomatoes with Walnuts and Balsamic Drizzle
 
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A quick and easy spring side dish made of roasted asparagus and tomatoes topped with walnuts, parmesan cheese, and drizzle of balsamic reduction
Author:
Recipe type: side dish
Serves: 4 servings
Ingredients
  • 1-2 bunches of asparagus, trimmed
  • 1 pint cherry or grape tomatoes, halved
  • ¼ c shredded parmesan
  • ¼ c chopped walnuts
  • 1-2 tbsp Healthy Harvest Greek extra virgin olive oil
  • 1-2 tbsp Healthy Harvest Balsamic Reduction
Instructions
  1. Arrange asparagus and tomatoes on a sheet pan. Toss in Healthy Harvest Greek extra virgin olive oil, salt, and pepper. Arrange veggies in a single layer, sprinkle with parm and roast in a 400 degree oven for 15-20 minutes. Serve asparagus and tomatoes warm topped with walnuts, a drizzle of Healthy Harvest Balsamic and a touch of fresh basil.