Mascarpone Ice Cream Scone-Wich

Instructions

• Ice cream: Whisk mascarpone with milk and 1/2 cup granulated sugar in a medium saucepan. Set over medium-high. Cook, whisking often, until it comes to a simmer, 3 to 5 min. Reduce heat to low.

• Whisk egg yolks with remaining 1/4 cup granulated sugar and 1/4 tsp salt in a medium bowl. Wrap a damp kitchen towel around the base of the bowl to prevent it from slipping. Gradually whisk in half of hot milk mixture. Then return entire mixture to saucepan. Using a wooden spoon, stir constantly, until mixture is thick enough to coat the back of the spoon, 8 to 10 min. Mixture should not come to a simmer. (Adjust heat if needed.) Stir in vanilla. Pour through a fine sieve into a metal bowl. Chill in freezer until cold, about 1 hr.

• Scrape cold mixture into a pre-frozen ice cream maker bowl and churn according to manufacturer’s instructions, 30 to 45 min. Transfer to an airtight container. Seal and freeze until firm, about 6 hrs.

• Scones: Meanwhile, whisk flour, 2 tbsp granulated sugar, baking powder and 1/8 tsp salt in a large bowl. Coarsely grate in butter, stirring occasionally.

• Add cream to flour mixture and stir until dough starts to just comes together. (It will still be crumbly.) Remove to a lightly floured counter. Gather together until it forms a ball. Lightly roll dough to 1/2-in. thickness. Using a 2 1/2-in. cookie cutter, cut into 8 circles and arrange on a baking sheet. (Re-roll final scones from scraps.) Sprinkle tops with coarse sugar. Refrigerate dough for 15 min.

• Meanwhile, position rack in centre of oven, then preheat to 425F. Stir strawberries and 1 tbsp granulated sugar in a medium bowl.

• Bake scones until tops are golden-brown, 12 to 14 min. Transfer scones to a rack to cool completely, 30 min.

• To assemble, split scones. Let ice cream soften slightly at room temperature, about 5 min. Scoop ice cream onto scone bottoms and flatten slightly. Top with strawberries. Sandwich with scone tops. Serve immediately.