Mascarpone Ice Cream

Thick, creamy, with just the slightest hint of tang, mascarpone is similar in taste and texture to cream cheese, but you'll definitely note the difference once you've tried it yourself. If mascarpone is unavailable where you live, you can substitute cream cheese if necessary.


1 cup whole milk

1½ cups heavy cream

4 large egg yolks

¾ cup sugar

Pinch salt

1 tablespoon limoncello

1 tablespoon candied lemon peel, minced (see Candied Citrus Peels, Chapter 17)

8 ounces mascarpone, softened

  • In a medium saucepan, bring milk and cream to a boil and set aside.

  • In a medium bowl, whisk together egg yolks, sugar, and salt until thick and lighter in color.

  • Slowly stream hot milk mixture into egg mixture until fully incorporated. Add egg mixture to saucepan and cook over medium heat until thick, being careful not to boil. Strain into a clean bowl; add limoncello, and refrigerate 4 hours to overnight.

  • Stir in mascarpone. Add to ice cream maker and follow manufacturer's instructions for freezing. Fold in minced candied lemon peel before placing in the freezer.

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