Mascarpone Ice-Cream
Taste the delicate notes of mascarpone cheese with this creamy ice-cream!
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Before you start thinking that this is one of the sour tasting ice-creams, then no this is not that!
This ice-cream is a rich, sweet and creamy ice-cream made with the delicate mascarpone cheese.
Yes, the ice-creams made with cream cheese have a sour note to them but this one tastes like an upgraded version of the Vanilla Ice-cream packed with a richer taste.
Ingredients
Instructions
Ice-cream making Tips
Tools & Bowls used in this recipe:
- Mixing: Glass Bowl
- For Freezing Ice-cream: Freezer-safe Borosil Container with Lid
- For mixing: Hand Mixer
- Ice Cream Scoop
Mascarpone Ice-cream ingredients
You will need:
- Mascarpone Cheese – You can also try this ice-cream with cream cheese instead if you like cheesecake style ice-creams.
- Amul Heavy Cream
- Sweetened Condensed Milk
- Sugar (not shown in picture) – This ice-cream does need extra sugar due to the presence of cheese.
How to make this ice-cream?
Let’s see how to make this easy ice-cream.
- Chill the heavy cream in the refrigerator for an hour. Transfer it to a bowl for whipping.
- Whip it to soft peaks and once that stage is reached, add the condensed milk and beat for another minute.
- Now, add the mascarpone cheese and sugar and beat for 2-3 minutes. You can beat the cheese in a separate bowl before adding to the mix. But that is an optional step and does not affect the ice-cream texture. I add the cheese directly to the mix and whip until everything comes together.
- Transfer the liquid ice-cream mix to a freezer safe container and freeze for 8 hours or overnight.
- Scoop some delicious creamy ice-cream the next day.
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Best ways to eat this ice-cream:
- Scoop it in a bowl and eat as it is.
- You can also sprinkle some Lemon Zest to make it a Lemon Mascarpone Ice-cream. The strong citrus flavours from the zest will perfectly compliment the cheese notes from the mascarpone.
- Drizzle the ice-cream with honey and serve it as Honey Mascarpone Ice-cream. You can also layer some honey into the ice-cream before you set it in the freezer.
- Drizzle some chocolate sauce if you are a chocolate lover but that would definitely overpower the subtle mascarpone flavour of the ice-cream.
If you have not made ice-cream at home yet, I have few tips for you which will make it easier. Read on!
Ice-cream making Tips:
- If you want to make an ice-cream that does not melt, use non-dairy whipping cream that is stabilized. It should whip to stiff peaks and not soft peaks. See the picture below:
But I always prefer dairy/heavy cream as the ice-cream made with it hand down beats the taste of ice creams made with non-dairy whipping cream. - If you notice ice crystals in your ice-cream after freezing or your ice-cream has become hard and not creamy, understand that the heavy cream was not whipped properly. Make sure the cream is whipped till it reaches the soft peaks stage. Water content in your ice-cream mixture is going to freeze in to ice crystals. So, make sure your cream is whipped properly.
- If your ice-cream is not creamy but icy(refer point 2), you may have reduced the sugar in it. Sugar is an important ingredient and it’s absence will hurt the texture of your ice cream.
- Ice-cream still runny after freezing overnight? Check your freezer settings. Also look if other items kept in there are freezing satisfactorily or not.
Do you have more questions on making ice-creams? Drop them in the comments below. Now let’s get to the recipe.
Tools & Bowls used in this recipe:
- Mixing: Glass Bowl
- For Freezing Ice-cream: Freezer-safe Borosil Container with Lid
- For mixing: Hand Mixer
- Ice Cream Scoop
Mascarpone Ice-Cream Recipe
Mascarpone Ice Cream
A rich and creamy ice-cream made with mascarpone cheese.
Servings: 8
Calories: 230kcal
Ingredients
- 200 ml Heavy Cream
- ¼ cup Sweetened Condensed Milk
- 150 grams Mascarpone Cheese
- ½ cup Powdered Sugar
Instructions
- Chill the heavy cream in the refrigerator for an hour. Transfer it to a bowl for whipping.
- Whip it to soft peaks and once that stage is reached, add the condensed milk and beat for another minute.
- Now, add the mascarpone cheese and sugar and beat for 2-3 minutes. You can beat the cheese in a separate bowl before adding to the mix. But that is an optional step and does not affect the ice-cream texture. I add the cheese directly to the mix and whip until everything comes together.
- Transfer the liquid ice-cream mix to a freezer safe container and freeze for 8 hours or overnight.
- Scoop some delicious mascarpone ice-cream the next day.
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