Recipe: Mascarpone Ice Cream

One day, we had a lot of mascarpone cheese in the fridge and I started looking for ways to use it. And what did I find? Ice cream!

Mascarpone Ice Cream:
1 cup (225mL) mascarpone cheese
1/2 cup (110mL) whipping cream
3 eggs
1 tbsp vanilla extract or 3 tbsp vanilla sugar
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1/4 tsp salt

Whip mascarpone, cream and vanilla in a clean bowl to soft serve consistency. Chill in the fridge.

In a metal or glass bowl, combine eggs, sugar, brown sugar and salt. 

Heat over a double boiler until sugar completely dissolves and mixture feels hot to the touch. Remove from heat. 

Whip until mixture is completely cooled, and has a ribbon consistency (forms ribbons when falling off a beater or spatula). 

Using a whisk, combine egg/sugar mixture with mascarpone cheese mixture. 

Freeze at least 3 hours. Overnight is better. Enjoy!

Watch us make this simple alternative ice cream on YouTube here:
Schaut zu wie wir dieses einfaches Eisrezept auf unserem YouTube machen hier:


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