SERVINGS: 4 servings From: Chef Mich'l Leviton, Lumiere, West Newton (Boston), Mass. INGREDIENTS: 1 cup domestic Mascarpone 1 cup simple syrup (50/50 ratio) 1 vanilla bean, split and scraped DIRECTIONS: Combine ingredients well. Freeze according to manufacturer’s directions.

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.