Mascarpone Ice Cream – a delicious recipe with sugar, egg yolks, heavy cream, milk, mascarpone cheese, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together sugar and yolks until mixture is fluffy and almost white. Set aside.
2
In a medium pot, slowly bring cream and milk to a boil. Remove from heat, pour a little bit of milk into the sugar and yolk mixture and whisk immediately. Continue until all fully combined.
3
Transfer liquid back to pot and reduce heat to low. Cook for about 10 minutes, stirring frequently, until liquid thickens and coats the back of the spoon. Do not let it boil. Transfer custard to a bowl and chill for at least 3 hours.
4
Whisk mascarpone and vanilla into the custard. Transfer to ice cream maker and follow the maker's directions on churning. Freeze in an air-tight container overnight before serving.
5
Top with raspberries, figs, grilled peaches, or whatever else strikes your decadent fancy.
646
kcal
Calories
43
g
Fat
44
g
Carbs
23
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 6 ingredients. The key ingredients include: 3/4 cup granulated sugar, 4 egg yolks, 1 cup heavy cream, 1 cup whole milk, and more.
Yes, 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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