Matcha Mascarpone Ice Cream Recipe {Ice Cream Depot Review}

Matcha Mascarpone Ice Cream is homemade soft serve ice cream. This soft serve ice cream recipe comes together quickly and easily with the use of a soft serve ice cream machine.

The folks at Ice Cream Depot gifted me one of their World’s First At-Home Automatic Soft Serve Ice Cream Machines to review, right before the holidays. Unfortunately, I had shoulder surgery November 2016, and I’m still suffering with just the use of one arm.

Automatic self-serve ice cream machine, from Ice Cream Depot

Photo courtesy of Ice Cream Depot

Despite the doctors recommendation, I’m feeling well enough to finally post my review of this amazing machine, along with an associated soft serve ice cream recipe, Matcha Mascarpone Ice Cream with Homemade Nutty Cinnamon Granola.

My matcha mascarpone ice cream recipe has been submitted to Chef’s Roll Milk Contest

This is my take of food trend predictions for 2017, using milk as an ingredient. My prediction, and many other food trend enthusiasts agree, is that we should be eating ice cream for breakfast!

Making the argument for ice cream at breakfast is simple because it’s delicious, and very nutritious. Matcha mascarpone ice cream is made with whole milk and heavy cream and packed with calcium, vitamin D, and protein. Matcha green tea powder is high in antioxidants, loaded with Catechin, EGCg.  It enhances a sense of calm and boosts memory and concentration, it also increases energy levels, and endurance.

Another crazy fact: Matcha burns calories and detoxifies the body and fortifies the immune system. This nutritious bowl of ice cream is fortified with more protein and fiber by adding homemade granola, made with an assortment of nuts and whole oats.

Mascarpone cheese adds a decadent creaminess to the ice cream, as well as 4 percent of your daily calcium needs. In addition to keeping your bones strong, calcium plays a role in the function of your heart, muscles and nerves, too. Another nutritional plus of mascarpone cheese is the low sodium content. With all the health benefits in a bowl of ice cream, it sounds like a really good choice for breakfast to me.

So skip your morning donut and have some matcha mascarpone ice cream for breakfast. 

About the competition:

Calling all CALIFORNIA Chefs and Cooks – show us your food trend predictions for 2017 using MILK as an ingredient or in a perfect pairing for a chance to win awesome prizes! From the entries, our panel of judges will pick 12 semi-finalists that will win a custom Got Milk Chef Spoon, then 4 finalists will be chosen and receive a special Got Milk apron by Lost Car Chef Apparel. The selected Grand Prize winner will get a $750 KitchenAid Commercial Blender! The contest is NOW OPEN for submissions until January 22nd 10pm PST!

Enter here: http://bit.ly/CRgotmilkcontest

Matcha Mascarpone Ice Cream

 

My package from the company included 20 soft serve, milkshake and drink mixes! The professional-quality soft serve ice cream maker can make an assortment of frozen yogurt, sherbet and frozen adult beverages, right at home. The good news, the Ice Cream Depot SX1000 Home Soft Serve Ice Cream Machine comes fully assembled, all you need to do is plug it in. It makes batch after batch, in just minutes, with no bowls to freeze. Just pour in your mix, set the timer and walk away. Dispense when you’re ready, it’ll keep your soft serve cold for hours until you’re ready to enjoy.

The machine makes 35 ounces (1.125 quarts) of frozen product (roughly 8-10 soft serve cones). It makes either soft serve, slush drinks, milk shakes or adult beverages, and weighs approximately 45 pounds. It takes up a bit of counter space, but is compact enough to easily store when not in use. 

The first week we had the ice cream maker I had to enlist the help of my husband because of my shoulder. He loves how easy the machine is to use, as well as the ease of using the pre-packaged ice cream mixes. The pre-mixed product is blended with water or milk, resulting in a beautiful creamy soft serve.

We tried all of the flavors over the course of a few weeks. Our favorite flavors are Butter Pecan soft serve, Chocolate soft serve, and Caramel Macchiato Frappe. The big kids love the Margarita mix. The only favor my family doesn’t like is the Strawberry. It is just too sweet, and has an artificial aftertaste.

I was happy to try homemade recipes next and curious to see the difference in homemade versus the pre mixed packets. I was extremely pleased with the result. 

I tried three homemade soft serve ice cream recipes to date, and all of them have turned out beautifully.

My favorite thus far is the matcha mascarpone soft serve, so I’ve chosen to share the recipe with you.  

Matcha Mascarpone Ice Cream with Home-made Nutty Cinnamon Granola
Serves 6
My take of food trend predictions for 2017 using MILK as an ingredient. Seriously...who wouldn't want to eat ice cream for breakfast?
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
For the Ice Cream
  1. 1 1/2 cups whole milk
  2. 1/2 cup heavy cream
  3. 1 1/2 tablespoons powdered Matcha
  4. 4 large egg yolks
  5. 3/4 cups sugar plus 2 tablespoons
  6. 1 cup mascarpone cheese
  7. 1/2 teaspoon fresh lemon juice
  8. pinch salt
For the Granola
  1. 3 cups old-fashioned roll oats
  2. ¾ cup slivered almonds
  3. ½ cup pine nuts
  4. ¼ cup sun flower seeds
  5. ¾ cup crushed pecans
  6. 1 cup dried cranberries
  7. ½ teaspoon cinnamon
  8. 5 tablespoons butter
  9. 1/3 cup honey
  10. ½ teaspoon vanilla extract
For the Ice Cream
  1. In a large bowl, combine egg yolks with 3/4 cup sugar and mix with a handheld mixer until fluffy, about 3 minutes.
  2. In a sauce pan, combine milk and cream and remaining 2 tablespoon sugar, bring to a simmer (do not boil). slowly add warm milk to the egg mixture. Return the mixture to the saucepan. Turn heat to medium low and cook stirring constantly, until mixture is thick enough to coat the back of a spoon (about 5 minutes) again, do not let the mixture boil. Turn off the heat, add the matcha and mascarpone. Blend until smooth. Pour mixture into a glass bowl add lemon juice and salt. Mix to combine.
  3. Cool over an ice bath for about 30 minutes. Be sure to stir the mixture to aid cooling process. Pour custard into ice cream maker and process per the manufacturer's instructions. Serve immediately or transfer soft serve ice cream to an airtight container and freeze until firm. About 2 hours
For the Granola
  1. Pre heat oven 325 degrees F.
  2. Line baking sheet with parchment
  3. In a large bowl combine oats and nuts. Stir to combine
  4. In a small sauce pan, melt butter with honey. Add cinnamon and vanilla extract. Pour mixture over oat mixture and stir to combine.
  5. Spread granola evenly onto the prepared baking sheet. Bake, stirring every 5 minutes until golden brown. About 20 minutes.
At Home with Rebecka http://athomewithrebecka.com/
On a scale of 1-10 (ten being the highest) I give the Ice Cream Depot SX1000 Home Soft Serve Ice Cream Machine a 10! I really love this machine! Thank you Ice Cream Depot for gifting me the machine for review. I’ll be using it for upcoming Birthday parties, office gatherings, anniversaries, ice cream socials. My family and friends are going to love it too!

Ice Cream Depot has generously offered a personalized discount code for At Home with Rebecka blog subscribers ‘ATHOME50’ Visit their website and SAVE $50 on your purchase of an Ice Cream Depot machine.

Here’s another fun idea: make Matcha Mascarpone Ice Cream Sandwiches…YUMMY!

Matcha Mascarpone Ice Cream Sandwiches

Another delicious ice cream recipe to try:

Citrus Mint Sherbet No Churn Ice Cream




Food Network Clash of the Grandmas Winning Recipes

Food Network Clash of the Grandmas Winning Recipes

Food network Clash of the Grandmas RebecKa Evans Photo courtesy of Food Network

Food Network Clash of the Grandmas Rebecka Evans-Photo courtesy of Food Network

I’m happy to say that my Food Network debut went better that I could have ever expected. Four grandams battled it out on Food Networks new Holiday series “Clash of the Grandmas” and I took home the First Place win and 10K Grand Prize with my Mexican Biscochito Cookie with Cinnamon Tequila Ice cream Sandwich.

Hosted by Cameron Mathison, Holiday-Themed Cooking Battles
Begin Sunday, November 13th at 10pm ET/PT
NEW YORK – October 13, 2016 – Grannies with top-notch cooking skills kick off Food Network’s holiday season with the six-episode primetime competition series Clash of the Grandmas, premiering Sunday, November 13th at 10pm (all times ET/PT). In each episode, host Cameron Mathison welcomes four grandma super-cooks to the kitchen – but only one emerges as the $10,000 winner. From Thanksgiving stuffing transformations and savory hand-held mac and cheese creations to decadent desserts, these grandmas are reinventing dishes with masterful home-cooking skills.” 

Mexican Biscochito Cookie with Cinnamon Tequila Ice-cream Sandwich.

Mexican Biscochito Cookie with Cinnamon Tequila Ice Cream Sandwich. Recipe by Rebecka Evans. Photo Courtesy of Food Network

If you would’ve told me a year ago that I would be a competitor on Food Network’s “Clash of the Grandmas” I would have laughed. It’s been months since I filmed the show and even after winning, I’m still pinching myself in disbelief that it ever really happened.

You may be wondering what it takes for a grandma like me to be a part of Food Network and win 10K. The first hurdle is to make the conscious decision to put yourself out there and audition for the show.  Honestly, I think this is the most difficult decision in the entire process. So many thoughts run through your head as you think about your ability to compete under such stressful circumstances. “Do I have what it takes?” “Can I finish my recipes on time?” “What will I look like on TV?” After working through the anxiety, my competitive nature takes over and I jump headlong into the process.

The next step: Contestants are required to fill out a very long written application, send in head shots, photos and videos of their food, and family, all in hopes of being chosen. After that…the waiting begins. I was surprised when I got a phone call that evening from a talent scout at Triage Entertainment. She introduced herself as a representative from Food Network and told me she was submitting my application to the producers for Clash of the Grandmas! I was ecstatic of course, as I did a little happy dance and maybe even shed a few happy tears. Unfortunately, getting picked for the show doesn’t come that easy, this was just the first step in a very long process.

I spoke to several different producers over the next three weeks; they loved me, but every conversation ended with “You look too young to be on the show.” How am I  supposed to respond to that? I took the news as a compliment, but felt that my grandma status was being overshadowed by an old perception of what grandmas should look like. I guess I’m not your “typical” grandma, but I have a true grandmothers heart. I proudly earned grandma status six years ago with the birth of our first granddaughter, Amber. Since then, we’ve welcomed three more granddaughters: Alexis, Annalee, Norah. We have also welcomed one grandson, Owen into our lives.  They are all precious human beings, that I adore. After speaking to producers throughout the process, I thought my chances of being picked for Food Network’s “Clash of the Grandmas” we’re slim to none! 

My beautiful grand babies Alexis, Annalee, Amber, Norah, and Owen Photo by Rebecka Evans

After waiting several more weeks and going through more interviews, I finally got the coveted final-cut Skype interview! It was my moment to shine, so I prepared several of my favorite recipes for the producers that day. A few weeks later I got the call and they said yes!  The next step sign a contract with Food Network

Crunch time: After all that waiting and hoping, emails and phone calls started to roll in and didn’t slow down until my hotel reservations were booked, my flight was booked, and I was on my way to Universal Studios in Los Angeles. Did I mention my hubby got to travel with me? Food Network asked my husband to join me so they could interview him about my cooking skills during the filming of my episode. However, I had a suspicion they might use him for more than just an interview.

Food Network CLASH Rebecka Evans

Robin Daumit (Annapolis, Maryland), Rebecka Evans (Danville, CA) Cleo Johnson (Houston, Texas), Barbara Mayo (Colliersville, Tennessee) Photo courtesy of Food Network

After arriving at the studio, I met the other grandmas. Robin Daumit (Annapolis, Maryland), Cleo Johnson (Houston, Texas), Barbara Mayo (Colliersville, Tennessee). We all took a minute to size each other up while the crew got us into our granny aprons, fixed our makeup and fluffed our hair. It didn’t take long for us to realize how much fun it was going be together on the set the Clash of the Grandmas. These beautiful ladies were talented cooks with big personalities, so I knew I had my work cut out for me. Although we were all there to win, it was obvious that each grandmother wanted to represent their families and grandchildren in the best way possible and none of these grandmas we’re going to throw anyone under the bus. 

Finally, with a lot of tenacity and focus mixed with prayers and supplication, I walked into my first television competition without any knowledge of what to expect. It was nerve-racking, amazing, and wonderful.

Food Network’s Clash of the Grandmas

Cameron Mathison-food network

Cameron Mathison Emmy-nominated actor and television host is the co-anchor of the most-watched entertainment news program in the world, Entertainment Tonight. Photo courteous of Food Network

The Food Network made the experience shine with our host, Cameron Mathison.  His kindness and fun personality put us all at ease. Not to mention, he’s one good looking man. He treated us grannies with respect and dignity but he didn’t go easy on us when it came to the competition. 

First, the four grannies create handheld versions of mac and cheese to hold the family over until dinner.”

I was sure I’d be sent home the first round after I created and hand-held mac & cheese taco with tequila dipping sauce. I was struggling with the size of my pasta being too big to fit the taco shell just as my tequila sauce burned. I had to make another sauce without having the opportunity to taste it before Cameron announced the cooking time was up. Thank goodness the judges, Eddie Jackson, Brandi Milloy, and Jamika Pessoa liked my dish well enough to send me to the second round. It was great to have some positive feedback heading into the second round.

Next, they have only 30 minutes to make meatloaf for unexpected guests, with the help of unexpected sous chefs: the grandpas!”  FULL VIDEO HERE

Best sous chef EVER! Photo courteous of Food Network

I was happy to hear meatloaf dinner was our challenge for the next round and felt very confident until Cameron announced he had a surprise group of sous chefs waiting in the wings. Our husbands walked onto the set and there was my man wearing an apron! I suspected something like this might happen when Food Network asked that he travel with me to the show. By the looks on their faces, the other grandmas were really in shock, however due to the fact I know my husband’s picky palate and that we work well together, I was not as overwhelmed. I made my Blackberry Hoisin Meatloaf with Roasted Potatoes and Asparagus.  I put Blake in charge of making the potatoes while I focused on the meatloaf. He was the perfect sous and assisted me so well, I made it to the final round. 

Then, the final two grandmas try to freeze out the competition by producing an ice cream sandwich worthy of the $10,000 prize using liquid nitrogen.”

Rocking the goggles using liquid nitrogen. Photo courteous of Food Network

Making it to the final round was beyond my comprehension. I was competing for $10,000 and I was also about to experience cooking with liquid nitrogen for the first time in my life. I was exhilarated about the opportunity to get my hands on the liquid nitrogen and found myself feeling like a kid in a candy store. Gloves check, goggles check, liquid nitrogen check! I was having so much fun with the liquid nitrogen, I got carried away and over froze my ice cream. I had to warm it up bit in the oven to release it from the sides of the mixing bowl. Despite that one set-back, my last recipe went off without a hitch and the judges loved it.

Rebecka Evans and Barbara Mayo The last two standing. Photo courteous of the Food Network

Clash of the Grandmas – the winner is…

The final decision with my competitor Barbara Mayo.  We both stood hopeful to be the top winner and yet thrilled for the other grandma if she wins. There’s nothing better than true camaraderie between competitors. Barbara created a delicious goat cheese and basil ice cream sandwich with lemon cookies. I got the chance to taste the ice cream before we went to the judging table. The flavors were delicious and creamy and by any account, a winning dish. I believed it would be her name they called in the final moment; yet however, with Gods good favor,  fate, or just plain good cooking, Cameron announced me as the winner. 

Food network Clash of the Grandmas

I WON!  Photo courtesy of Food Network

Mexican Sugar Cookies

Heirloom Mexican Sugar Cookie Recipe Food and Photo by Rebecka Evans

My winning recipe: Mexican Biscochito Ice cream Sandwiches with Cinnamon Infused Tequila Ice Cream made with liquid nitrogen!

Biscochitos -Mexican Sugar Cookies are a Holiday tradition in my family. The are a crispy butter or lard based cookie flavored with anise and cinnamon. It was developed by residents of New Mexico over the centuries from the first Spanish colonists of New Mexico.

The recipe for making the cookie has been greatly influenced not only by local and indigenous customs, but also by recipes brought to New Mexico by immigrants from other Hispanic countries. It is served during special celebrations, such as wedding receptions, baptisms, and religious holidays (especially during the Christmas season).  Source: Wikipedia

You can find my family recipe for Mexican Biscochito cookies posted on At Home with Rebecka  December 2010 HERE. Due to my contract with the network, I’m unable to share the full recipe for my winning ice cream sandwich. You can make your own version using store-bought ice cream as the filling. It may not be exactly the same as on the show but I can guarantee they will be delicious.

Clash of the Grandmas video links and memorable moments

REBECKA’S FLAMBE

GRANNIE’S 10 Rules for Great Cooking

Clash of the Grandmas Schedule and air dates

Unofficial full length youtube video Standard Youtube License.

Tune in for the final episode of Clash of the Grandmas and watch my friend Ally Phillips in “Grandmas World Tour” Sun, December 18, 10|9c Read more at:

A special thanks to Food Network, Producers, Staff, Cameron Mathison, and Judges: Eddie Jackson, Brandi Milloy, Jamika Pessoa




Citrus Mint Sherbet – no ice cream maker necessary and my 204th blog post

I can’t believe I totally missed my 200th blog post.  After checking my post count today, I’m at 203 and counting.  I’d say that 203 blog posts is a big milestone for me given the fact this “blog thing”, was just a whim when I started.  What began as a fanciful hobby became a true passion and labor of love.   I suppose this 204th blog post is as good as any to celebrate the continuing chronicle of my life in food.

Citrus Mint Sherbet -no ice cream maker necessary

Temperatures are still topping out in the nineties here in Colorado so I’m choosing to take advantage of the weather and capture the last vestiges of summer with my sweet and creamy Citrus Mint Sherbet!

Tangy and refreshing, my sherbet recipe has just a hint of dairy.  Only a 1/4 cup of heavy cream is added to create a velvety texture without losing all the crisp refreshing flavors.  In addition, the mixture of the three different citrus juices give the recipe an unusually rich and smooth flavor. 

One of the citrus juices I used for the recipe is the delightful grapefruit flavored Yuzu juice.  Originating in East Asia, Yuzu is tart and has a hint of Mandarin orange flavor.  Check out the two links above to see two more of my recipes utilizing Yuzu juice and it’s cousins  Sudachi and Kabosu juices.

I’ve chosen the freezer method for this recipe for those of us who don’t have an electric or hand crank ice cream maker at our disposal.  Unfortunately, my previous hand crank ice cream maker finally broke down after years of loyal service.  I’ve found that preparing the recipe in the freezer doesn’t change the flavor or deplete the consistency of the sherbet, it just takes a lot longer to prepare.  

Optional: This recipe can be adjusted by omitting the heavy cream turning it into a delightful sorbet. 

Recipe

1 1/2 cups water
1 1/2 cups granulated sugar
1/2 cup Yuzu juice
1/2 cup lime juice
1/2 cup lemon juice
1 cup loosely packed fresh mint leaves
1/4 cup heavy whipping cream (optional: buttermilk)
zest from one lemon

Method

  • in a medium heavy bottom sauce pan blend water, sugar, citrus juices and fresh mint leaves, stir to combine
  • bring to a boil
  • remove from heat and steep mixture for 10 minutes
  • strain mixture into a non conductive metal bowl or pan, shallow bowls will freeze much faster
  • add lemon zest and whipping cream and whisk to combine
  • place in freezer for 6-12 hours
  • every two hours or so, stir the mixture to bring all the frozen particles into the mixture for more even texture

The sherbet melts quickly so I generally freeze my serving bowls or glasses prior to serving my guests.




Frozen Yogurt Disks

Easy to prepare as a healthy snack and the perfect finger food for our grand daughter’s tiny hands.  
Filled with loads of protein and live cultures to aid digestion, Amber loved them! 
Amber Bug!!
Recipe
1-2 containers of your favorite flavor yogurt
  • spoon yogurt into a sandwich bag, cut a small hole into one end of bag and pipe small dots onto parchment lined cookie sheet (after preparing the dots, I found that the parchment is not necessary)
  • freeze for 1 hour, transfer to a zip top sandwich bag and store in the freezer
ENJOY!