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: https://youtu.be/MVG2AIP4z2M Schaut zu wie wir dies...