Mascarpone Ice Cream
Have you ever had Mascarpone Ice Cream? If not, I’m about to blow your mind. Its rich, creamy, and unique flavor will tickle your taste buds and make you crave another scoop. Serve it with a honey rosemary peach sauce to add a little bit of tang and fruitiness to this otherwise buttery frozen treat.
Servings: 12 scoops (1/2 cup size)
- 4 egg yolks 78 g
- 3/4 cup sugar 129 g
- 2 cup of whole milk 492 g
- 8 oz mascarpone cheese 226 g, room temperature
- 3 tablespoon light corn syrup 52 g
- 1 teaspoon fresh squeezed lemon juice 6 g
- 1/4 teaspoon pure vanilla extract 1 g
- A pinch of salt
In the bowl of a stand mixer, add egg yolks and beat on low speed. Slowly add sugar, continue beating until light in color and creamy.
Heat the milk in a saucepan over medium heat until simmering and temper into the egg mixture by adding just a little bit of hot milk, a few tablespoons at a time, to the mixture with the mixer on low speed. Allow to incorporate before pouring in more.
Once all of the hot milk has been added to the egg mixture, pour the entire liquid mixture back into the saucepan and heat on medium low heat until the mixture thickens and reaches 175°F - 180°This will take approximately 3 - 4 minutes. The custard should coat the back of a spoon, and not run off when you swipe your finger across the middle.
Add mascarpone, corn syrup, lemon juice, vanilla extract and salt to the hot custard mixture and stir until completely dissolved.
Allow to cool to room temperature uncovered and refrigerate overnight or until cold enough to use in an ice cream maker.
Churn in an ice cream maker according to manufacturer’s directions. I churn mine for 15 minutes.
Transfer churned ice cream to an airtight container and freeze for at least 4 hours before serving.
- I recommend using Cello brand mascarpone cheese because it’s super smooth and sweet without any chalky aftertaste.
- To substitute corn syrup, add 2 tablespoons of sugar to the milk before heating and tempering into the egg mixture. Note that you may notice a bit more iciness in the final ice cream.
- You don’t necessarily need to refrigerate your ice cream base overnight. As long as you are able to cool your ice cream base to 39°F, the same temperature as a refrigerated base, you are welcome to churn it the same day.
- I usually make the ice cream base at night, refrigerate the base overnight, churn the next morning, freeze throughout the day and the ice cream will be ready after dinner.
- Don’t forget to freeze the ice cream maker bowl per manufacturer’s instructions before making ice cream. My KitchenAid attachment requires 24 hours of freezing.
- Store churned ice cream in an airtight container in the freezer. You can layer a piece of plastic wrap right on the surface of the ice cream to prevent ice forming on the surface.
- This recipe yields about 1.5 quarts.
Serving: 83g | Calories: 200kcal