Glace au mascarpone

Ingrédients

• 9 oz mascarpone cheese
• 4 egg yolks
• 3 cups whole milk
• 1 cup white sugar
• 1 teaspoon vanilla extract

Préparation

1. 1

   Add egg yolks, sugar, vanilla extract, and ¼ cup of milk to a medium mixing bowl. Whisk everything until nicely combined.

2. 2

   Pour the remaining milk into a saucepan or pot along with the mascarpone cheese.

3. 3

   Heat the milk while mixing constantly to combine well with the cheese until there are no lumps left. Make sure you don’t bring the mixture to a boil.

4. 4

   Slowly add the egg yolk mixture into the pot with milk while whisking continuously.

5. 5

   Cook the mixture over low heat for 5 minutes, stirring constantly. Once done, remove the pot from the heat.

6. 6

   Allow the mixture to reach room temperature mixing from time to time to prevent a skin from forming on top.

7. 7

   Strain the ice cream custard into a pitcher or jar and place it in the fridge for 3-4 hours, or even better, overnight.

8. 8

   Once chilled, pour the mascarpone custard into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 30-40 minutes.

9. 9

   --- Freeze ---

10. 10

    Line a freezer-proof container with cling film and transfer the churned mascarpone ice cream into it.

11. 11

    Level the top with a spatula and add a layer of parchment paper.

12. 12

    Cover with more cling film and freeze the ice cream for a few hours or until it reaches your desired firmness.

13. 13

    Serve on its own or with your favorite toppings.