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Mascarpone Ice Cream Recipe

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This luscious Mascarpone Ice Cream recipe yields a creamy, velvety dessert that combines rich mascarpone cheese with a smooth vanilla custard base. Perfectly balanced between sweet and indulgent, it’s ideal for a comforting treat or an elegant finale to dinner parties. The process involves gently heating and infusing the dairy with vanilla, tempering egg yolks for a silky custard, then chilling and churning to create a beautifully soft texture.

Ingredients

Dairy

  • 240 ml Full Cream / Whole Milk
  • 180 ml Heavy / Thickened Cream (30% fat content minimum)
  • 240 gr Mascarpone Cheese

Flavoring

  • 1 Vanilla Bean (or 1 1/2 teaspoon vanilla paste)

Eggs & Sweetener

  • 4 large Egg Yolks (at room temperature)
  • 60 gr Caster Sugar

Instructions

  1. Prepare the churning bowl: If your ice cream maker requires it, place the churning bowl in the freezer 12 to 24 hours before you start making the ice cream to ensure it is thoroughly chilled for optimal churning.
  2. Heat dairy and vanilla: Pour the milk and cream into a small to medium saucepan. If using a fresh vanilla bean, split it and scrape the seeds into the saucepan along with the pod. Heat on medium until it simmers, then turn off the heat, cover, and let it infuse for 15 to 20 minutes. Remove the pod and reheat to a simmer if the liquid cools. If using vanilla paste or extract, add it directly to the milk and cream and bring to a simmer.
  3. Whisk egg yolks and sugar: In a heat-proof bowl, whisk together the egg yolks and caster sugar until smooth and pale to ensure a homogeneous mixture.
  4. Temper the egg mixture: Slowly pour the warm infused milk mixture over the egg yolks while continuously stirring to combine without scrambling the eggs. Return the mixture back into the saucepan over low heat.
  5. Cook the custard: Stir constantly with a heat-proof spatula or wooden spoon on low heat until the custard thickens and reaches 82°C (180°F). The custard should coat the back of a spoon and form a clear line when you draw your finger through it, indicating proper setting.
  6. Add mascarpone cheese: Remove the saucepan from heat, then incorporate the mascarpone cheese thoroughly into the hot custard for richness and creaminess.
  7. Chill the custard: Transfer the custard into a clean large bowl, cover with plastic wrap pressed onto the surface to prevent a skin from forming, and refrigerate for a minimum of 3 hours, preferably overnight, for full flavor development and cooling.
  8. Churn the ice cream: Pour the chilled mascarpone custard into your ice cream machine’s bowl and churn for 15 to 20 minutes until it attains a stiff peak, whipped cream consistency.
  9. Freeze the ice cream: Spoon the churned ice cream into a freezer-safe container like a metal loaf pan, cover with plastic wrap pressed onto its surface, and freeze for at least 2 hours or until it firms to your preferred consistency for serving.

Notes

  • Make sure egg yolks are at room temperature to prevent curdling during tempering.
  • Constant stirring during cooking prevents the eggs from scrambling and ensures smooth texture.
  • Churning time may vary depending on your ice cream maker model; aim for a thick soft-serve texture before freezing.
  • A metal loaf pan chills faster and is ideal for freezing homemade ice cream evenly.

Find it online: https://marthatasty.com/mascarpone-ice-cream-recipe/