Mascarpone Ice Cream

May  5, 2021
2 Ratings
  • Makes 1 quart
What You'll Need
  • 3/4 cup granulated sugar
  • 4 egg yolks
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup mascarpone cheese
  • 1/2 teaspoon vanilla extract
  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.
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2 Reviews

Samantha S. May 5, 2021
P.s. served with chocolate brownie made from Betty Crocker mix pimped with walnuts, dark cacao powder, chocolate chips, coffee powder, brandy and crushed dime bar. Best ever brownie to serve with best ever ice cream.
Samantha S. May 5, 2021
Amazing, creamy, delicious, possibly the best vanilla ice cream BF and I have ever tasted. Made this yesterday with addition of a squeeze of lemon juice and pinch of salt to the marscapone and vanilla, which I whisked thoroughly before whisking in the cooled and strained custard. Made the final mixture as airy as possible before putting it into my ice cream maker. Texture came out like the Mr Whippy ice cream from the ice cream vans of my youth. I also added an extra egg yolk to the custard mix for extra richness. Brilliant recipe, easy to follow and make. Definitely will use this recipe (with my tweets) to make it again. Would make an excellent base for different flavours but try the pure vanilla first - pure heaven!