Blackberry-Mascarpone Ice Cream – a delicious recipe with milk, sugar, maple syrup, lemon juice, salt, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine milk, 1/2 cup sugar, and next 5 ingredients (through egg) in a large, heavy saucepan over medium-low heat, stirring well with a whisk. Heat to 160u00b0 or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add cheese, stirring until smooth. Cool completely.
2
Place 2 cups blackberries and remaining 1/4 cup sugar in a blender or food processor, and process until smooth. Strain blackberry mixture through a sieve into a large bowl; discard solids. Cover and chill.
3
Pour milk mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. When ice cream is almost set, with machine still running, pour pureed blackberries into the freezer can; process until set. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm. Serve with remaining 1 1/4 cups blackberries.
305
kcal
Calories
9
g
Fat
49
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups 2% reduced-fat milk, 3/4 cup sugar, divided, 1/3 cup half-and-half, 2 tablespoons maple syrup, and more.
Yes, Blackberry-Mascarpone Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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