MASCARPONE-BERRY ICE CREAM
If you are looking for a recipe to make ice cream without an ice cream maker, look no further. This delicious mascarpone ice cream is made with raspberries and strawberries. I like to serve it with extra berries and vanilla sauce. You can use other berries as well, of course.
Provided by Tinkerbell
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h15m
Yield 4
Number Of Ingredients 6
Steps:
- Combine strawberries, raspberries, sugar, and vanilla sugar in the bowl of a food processor; pulse until blended. Pass mixture through a fine-mesh sieve into a bowl.
- Add mascarpone cheese and yogurt to the bowl with the berry mixture. Stir until well combined. Transfer to a lidded container; cover and freeze for about 2 hours.
Nutrition Facts : Calories 689.6 calories, Carbohydrate 31.8 g, Cholesterol 160.9 mg, Fat 59.7 g, Fiber 4.3 g, Protein 13.8 g, SaturatedFat 32 g, Sodium 121.5 mg, Sugar 22.9 g
MASCARPONE & MARMALADE ICE CREAM
This grown-up ice cream is total heaven with anything chocolaty
Provided by Jane Hornby
Categories Dessert
Time 7h
Yield Serves 6 on its own or up to 10 with dessert
Number Of Ingredients 7
Steps:
- Put the yolks and sugar into a large bowl, then use an electric whisk to beat together until pale and thick.
- Meanwhile, put the milk, mascarpone, vanilla and orange zest into a medium saucepan and bring to the boil, whisking to blend the mascarpone into the milk. Once just boiling, take off the heat and whisk this gradually into the egg mix to make a custard.
- Clean out the pan, then tip the custard into it. Cook gently for 15 mins, stirring all the time, until the mix is thick enough to coat the back of a wooden spoon. Don't let it boil or the eggs will scramble. Sieve into a bowl and leave to cool.
- Churn in an ice-cream machine until thick and smooth, then tip into a plastic container. Spoon over the marmalade, then use a skewer to ripple the marmalade through. Cover and freeze for at least 6 hrs until set. If you don't have an ice-cream machine, freeze the custard for 4 hrs in a container, stirring and breaking up the crystals every hour until thick and smooth. Swirl in the marmalade, then freeze solid.
Nutrition Facts : Calories 206 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 3 grams protein, Sodium 0.11 milligram of sodium
More about "mascarpone ice cream recipes"
MASCARPONE ICE CREAM RECIPE | THE HUNGRY HUTCH
From thehungryhutch.com
4.4/5 (31)Estimated Reading Time 5 minsServings 1Total Time 20 mins
- Prepare an ice bath by placing some ice and water in a large bowl and setting another large container inside. Find your fine mesh strainer. Set both aside.
- Heat the cream, milk, sugar, and salt in a saucepan over medium heat until the sugar is dissolved. Meanwhile, place the egg yolks in a bowl; slowly whisk half of the warm cream mixture into the egg yolks. (This is called "tempering" the eggs. You want to slowly add the hot mixture to gradually raise the temperature of the egg yolks and not end up with sugary scrambled eggs.)
- Return the egg-cream mixture to the rest of the cream in the saucepan. Continue to cook, stirring constantly, until the custard has thickened enough so that it coats the back of a spoon and holds a line drawn with your finger, about 5 minutes. (The texture of the custard is called "nappant" when it reaches this stage.) Immediately pour through the fine mesh strainer into the contained set inside the prepared ice bath; add the mascarpone cheese (the warm custard should melt the cheese) and lemon zest to the cooked custard and let cool, stirring frequently, for at least 30 minutes. (Alternatively, if you don't want to stir the custard in the ice bath, you can place plastic wrap on the surface of the custard so a skin doesn't form and place it in the refrigerator for 2 to 4 hours.)
- Once the custard is cool, transfer the ice cream base to your ice cream machine and churn per the manufacturer's instructions. (You should stop once it's approximately the texture of soft serve. I let it go for about 30 minutes, which was apparently too long.) Transfer the ice cream to another container and freeze until solid, a couple of hours more.
HAZELNUT MASCARPONE ICE CREAM RECIPE - SERIOUS EATS
From seriouseats.com
MASCARPONE ICE CREAM {NO EGGS} | MARCELLINA IN CUCINA
From marcellinaincucina.com
NO-CHURN MASCARPONE ICE CREAM RECIPE - SERIOUS EATS
From seriouseats.com
EASY MASCARPONE CREAM RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
MASCARPONE ICE CREAM - THE DIZZY COOK
From thedizzycook.com
5/5 (5)Total Time 6 hrs 15 minsCategory DessertCalories 397 per serving
MASCARPONE ICE CREAM RECIPE | FLICK OF THE WHISK
From flickofthewhisk.com
Reviews 608Category DessertCuisine AmericanPublished Jan 07, 2022
BEST MASCARPONE ICE CREAM RECIPE - HOW TO MAKE MASCARPONE …
From food52.com
Reviews 2Servings 1Cuisine AmericanCategory Dessert
10 BEST VANILLA MASCARPONE ICE CREAM RECIPES | YUMMLY
From yummly.com
5/5 (2)
ROASTED PEACHES WITH MASCARPONE ICE CREAM RECIPE - DANIEL HUMM
From foodandwine.com
TOP 43 MASCARPONE ICE CREAM RECIPE RECIPES
From schoenfeld.vhfdental.com
MANGO MASCARPONE ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
ITALIAN MASCARPONE ICE CREAM - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
MASCARPONE ICE CREAM WITH BLACK CURRANTS – VERY CREAMY & FRUITY
From inspirationforall.de
RECIPE: MASCARPONE ICE CREAM STEP BY STEP WITH PICTURES
From handy.recipes
TOP 49 COOKIES AND MASCARPONE ICE CREAM RECIPES
From sprout.jodymaroni.com
MASCARPONE ICE CREAM - GOOD HOUSEKEEPING
From goodhousekeeping.com
KETO GINGER ICE CREAM - DIVALICIOUS RECIPES
From divaliciousrecipes.com
NO CHURN MASCARPONE ICE CREAM | JULIE BLANNER
From julieblanner.com
MASCARPONE ICE CREAM - RECIPE | BONAPETI.COM
From bonapeti.com
LEMON MASCARPONE ICE CREAM - CULTURE: THE WORD ON CHEESE
From culturecheesemag.com
You'll also love