NO-CHURN MASCARPONE SOFT-SERVE W BALSAMIC VINEGAR

Ingredients

NO-CHURN MASCARPONE SOFT-SERVE:
• 1 1/2 cup (340 grams) whole milk
• 1/2 cup (153 grams) sweetened condensed milk
• 1/4 cup (56 grams) granulated sugar
• 2 1/2 tsp unflavored powdered gelatine
• 1/8 heaping tsp salt
• 1 1/4 cup (275 grams) mascarpone cheese
TOPPING:
• Fruity extra virgin olive oil
• Good quality balsamic vinegar

Instructions

1. MAKE THE MASCARPONE SOFT-SERVE: Evenly whisk whole milk, sweetened condensed milk and granulated sugar in a pot. Sprinkle powdered gelatine 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 (I used an immersion blender for this job and I recommend it). Pour the mixture into a shallow pan, then freeze for 4~6 hours until hardened. Score the mixture into small cubes with a knife, then freeze again for another 6 hours to overnight, or until needed. Can be made several days ahead.
2. Add the cubed and frozen mixture into a food-processor (I wouldn't do more than 1/2 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).
3. Drizzling generously with fruity (as fruity as you can get) extra virgin olive oil, and good quality aged balsamic vinegar (as aged as you can afford...)

Notes