Framboise Lambic and Mascarpone Ice Cream Float

This recipe was given to me by Will Fausser, Pastry Chef at the Fuego restaurant at La Posada de Santa Fe Resort & Spa, A RockResort. He uses the homemade Mascarpone ice cream in a float made with Cantillon Framboise Lambic beer. Serve it in a burgundy glass for a truly delightful dessert.

Ingredients:

• 2 cups Mascarpone Cheese
• 1 cup Milk
• 1½ cups Sugar
• 1 Tbsp Lemon Juice
• Framboise Lambic Beer

Preparation:

Combine the first four ingredients and blend them in a food processor. Proceed as usual following the instructions for your ice cream maker.

Fill burgundy glass around half-way with Lambic. Add a scoop of the ice cream. Serve with a small spoon and straw.

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