Mascarpone Ice Cream

Mascarpone Ice CreamGuys, I’ve been so busy lately, that I made this ice cream and almost completely forgot to photograph it to share with you. So I found a few minutes before tasks throughout the day to quickly plate up a piece of leftover Tiramisu from my birthday, with a heaping spoonful of this rich creamy velvety insanely good mascarpone cheese ice cream. If you’ve had cheesecake ice cream, then you understand the appeal of its slight tanginess. Well, the mascarpone cheese is a bit milder, and creates for an even smoother ice cream texture.

Mascarpone Ice CreamI had a 16oz tub of mascarpone that needed to be made, so I made double this recipe, and thank goodness I did or else I wouldn’t have had any left to share with you now. I honestly don’t have much to say, mostly because this ice cream is that good and I just want to eat it or I’m pressed for time on sharing a longer post. Hope you’re having a great week so far! Go ahead treat yourself to some homemade ice cream. The next time I make one of J’s favorite Tiramisu Ice Cream cake, I’ll be using a layer of this deliciousness…

Mascarpone Ice Cream Mascarpone Ice Cream Mascarpone Ice Cream Mascarpone Ice Cream

Mascarpone Ice Cream 

Ingredients {Makes 1 quart}

5 large – Egg Yolks

3/4 cup – Sugar

2 cups – Heavy Cream

1 cup – Milk

8 ounces – Mascarpone Cheese {at room temperature}

1 tablespoon – Strained Lemon Juice

1 teaspoon – Pure Vanilla Extract


Follow the steps, in this Vanilla Ice Cream base recipe using the above ingredients, until you reach the point of refrigerating your base overnight. Strain the base through a fine mesh strainer into the bowl with mascarpone cheese. Whisk until smooth, then set bowl over ice water bath. Stir the base occasionally with a clean spatula, cooling to room temperature before wrapping in plastic and chilling at least 2 hours or overnight.

When ready to freeze the ice cream, whisk in the lemon juice and vanilla to the cold base, incorporating well. {This base must be completely cold before adding the lemon juice or else it will break and lose its emulsion, meaning it won’t churn}.

Combine pour the base into your ice cream machine and freeze according to the manufacturer’s directions. As the ice cream churns, place the container you’ll be using in the freezer. The ice cream is ready once it reaches the consistency of soft-serve, or the paddle creates a distinctive path as it churns, {about 20 minutes}. Enjoy right away or place in your container, and freeze until later.

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