Mascarpone Ice Cream

Ingredients

• 255 g (9 oz)mascarpone cheese
• 4egg yolks
• 710 ml (3 cups), dividedwhole milk
• 200 g (1 cup)white sugar
• 5 ml (1 teaspoon)vanilla extract

Instructions

1. 1

   Whisk the yolks

   In a medium bowl, whisk the egg yolks with the sugar, vanilla extract and 60 ml (¼ cup) of the milk until combined.

2. 2

   Warm the milk

   Pour the remaining milk into a saucepan or pot and add the mascarpone.

3. 3

   Melt the mascarpone

   Heat the milk, stirring constantly, until the mascarpone is fully incorporated and no lumps remain. Do not let the mixture boil.

4. 4

   Combine the mixtures

   Gradually pour the egg yolk mixture into the pot, whisking continuously.

5. 5

   Cook the custard

   Cook over low heat for 5 minutes, stirring constantly, then take the pot off the heat.

6. 6

   Cool the custard

   Let the mixture cool to room temperature, stirring from time to time to stop a skin forming on the surface.

7. 7

   Chill the custard

   Strain the custard into a jug or jar and refrigerate for 3–4 hours, or preferably overnight.

8. 8

   Churn the ice cream

   When the custard is cold, pour it into an ice cream maker and churn according to the manufacturer's instructions. This usually takes around 30–40 minutes.

9. 9

   Transfer to a container

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

10. 10

    Cover the surface

    Smooth the top with a spatula and lay a sheet of baking parchment over it.

11. 11

    Freeze until firm

    Cover the container with more cling film and freeze for a few hours, or until the ice cream is as firm as you like.

12. 12

    Serve the ice cream

    Serve it on its own or with your preferred toppings.

What is mascarpone ice cream?

Mascarpone ice cream is a creamy frozen dessert inspired by gelato al mascarpone, pairing the Italian cheese with a sweet custard base. This version uses egg yolks and milk, then churns the chilled mixture for a smooth, scoopable result.

Mascarpone brings richness and a mild dairy flavour, while vanilla keeps the profile simple. Because the base needs time to chill and set, it is useful to make it well before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 433 calories, 9g protein, 40g carbs, 26g fat.

The carbohydrates come mainly from the sugar and milk, while the mascarpone supplies much of the fat and the egg yolks and dairy contribute protein. Serve a scoop with fresh berries for a fruit contrast, or alongside a smaller portion of another dessert.

The key ingredients

Mascarpone: Stir it into the warm milk until the mixture is completely smooth. Gentle heat helps it blend without bringing the dairy to a boil.

Egg yolks: They give the custard its body and help create a creamy texture. Whisk them thoroughly with the sugar before adding them to the pan.

Milk and sugar: Whole milk forms the base, while the sugar sweetens it and contributes to a softer frozen texture. The recipe uses some of the milk in the yolk mixture and the rest in the pan.

How to temper the yolks

Gentle addition: Pour the yolk mixture into the warm mascarpone milk gradually while whisking without stopping. This helps the ingredients combine evenly.

Low heat: Keep the custard over low heat and stir constantly for the stated 5 minutes. If it boils or is heated too aggressively, the eggs may form lumps.

Cooling and chilling

Room temperature: Stir the mixture occasionally as it cools so a skin does not develop on top.

Cold custard: Strain it before chilling to catch any small lumps and leave a smooth base. Refrigerate for 3–4 hours or, for the longer option in the method, overnight before churning.

Churning and setting

Ice cream maker: Churn the cold custard according to your machine's instructions; the recipe gives around 30–40 minutes as a typical guide. The churned mixture should be thickened before you transfer it to the freezer container.

Final firmness: A few hours in the freezer firms the ice cream further. The exact time depends on how firm you want it when serving.

Serving ideas

Simple scoops: The mascarpone and vanilla make this ice cream flavourful enough to serve on its own. Let it stand briefly if it is too firm to scoop.

Toppings: Try fresh fruit, chopped nuts or a drizzle of chocolate sauce. Keep additions modest if you want the creamy mascarpone flavour to remain the focus.

Recipe notes & tips

• Use a medium saucepan so you can whisk the custard without splashing.
• Keep the heat low and stir across the bottom of the pan as the custard cooks.
• Strain the custard before chilling for a smoother base.
• Chill the base thoroughly before putting it in the ice cream maker.
• Follow your ice cream maker's instructions, since churning times vary by machine.
• Press the parchment directly over the ice cream before covering the container.

Variations

• Add berries: Serve each scoop with fresh berries for a fruity contrast.
• Add chocolate: Drizzle chocolate sauce over the ice cream just before serving.
• Add nuts: Scatter chopped toasted nuts over the scoops for crunch.
• Boost the vanilla: Use a little extra vanilla extract for a more pronounced vanilla note.
• Serve with fruit: Pair the ice cream with sliced ripe peaches or another seasonal fruit.

Common mistakes to avoid

• Boiling the milk: Keep it below a boil while melting the mascarpone.
• Adding yolks too quickly: Pour them in gradually while whisking continuously.
• Cooking over high heat: Use low heat and stir constantly to reduce the chance of scrambled egg bits.
• Skipping the straining: Strain the custard before chilling to remove small lumps.
• Churning warm custard: Refrigerate it for 3–4 hours or overnight before using the machine.
• Freezing uncovered: Cover the surface with parchment and the container with cling film.

How to store

Keep the ice cream covered in a freezer-proof container in the freezer. For easier scooping, let it stand briefly at room temperature before serving; return any leftovers to the freezer promptly.

Frequently asked questions