This mascarpone ice cream or mascarpone gelato is the perfect summer treat for your family. It is super easy to make and a delightful treat that provides a taste of Italy’s indulgent desserts!
Mascarpone ice cream is an Italian frozen dessert made with mascarpone cheese, milk, egg yolks, and sugar. It has a creamy texture and a buttery taste and can be served on its own or topped with fruits, caramel sauce, or as a delightful accompaniment to other desserts.
If you wondering, mascarpone is a soft, creamy Italian cheese known for its rich and buttery flavor. It has a delicate sweetness and smooth texture, and it is commonly used in desserts like tiramisu, as well as in savory dishes, adding a luxurious touch to various dishes.
In Italy, you can find this dessert as gelato al mascarpone. It is very popular during the summer season! But let me tell you how to make it at home, I promise, it is really easy!
Ingredients
- Mascarpone cheese: This is a soft, creamy Italian cheese with a slightly sweet and nutty taste. It has the texture of cream cheese but with a different flavor profile.
- Milk: Use whole milk to achieve a creamy dessert.
- Egg yolks: I like to add egg yolks to the preparation because they contribute to a smoother and creamier texture in ice cream.
- Sugar: Use regular white sugar.
- Vanilla extract: I like to use vanilla extract or vanilla paste and I strongly recommend staying away from vanilla essence which is artificial flavoring.
- Toppings (optional): cherry sauce, chopped nuts, chocolate sauce, crushed cookies.
How To Make Mascarpone Ice Cream Recipe
Place egg yolks, sugar, vanilla extract, and 1/4 cup of milk in a medium mixing bowl. Whisk everything until nicely combined. Set aside.
Pour the remaining milk into a saucepan or pot along with the mascarpone cheese.
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.
Now, slowly add the egg yolk mixture into the pot while whisking continuously.
Cook the mixture over low heat for 5 minutes, stirring constantly, to form the custard base for the gelato ice cream. At the end, the mixture should slightly coat the back of a spoon.
Allow the mixture to reach room temperature mixing from time to time to prevent a skin from forming on top.
Once the mixture is cool, add it into a pitcher or jar using a fine mesh strainer and place it in the fridge for 3-4 hours, or even better, overnight.
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.
Line a freezer-proof container with cling film (I used a loaf pan) and transfer the churned mascarpone ice cream into it.
Level the top with a spatula and add a layer of parchment paper.
Cover with more cling film and freeze the ice cream for a few hours or until it reaches your desired firmness. Serve with your favorite toppings or on its own!
Expert Tips & Notes
- Choose high-quality mascarpone cheese, fresh whole milk and cream, and fresh eggs for the best results. Using good ingredients will significantly impact the flavor and texture of your mascarpone gelato.
- Make sure you don’t bring the milk and cream mixture to a boil, as this can lead to the mascarpone cheese curdling.
- To prevent the egg yolks from scrambling when you add them to the hot milk mixture, make sure you do it slowly while mixing the milk continuously.
- Allow the mascarpone custard mixture to chill in the refrigerator for several hours or overnight. This step improves the flavor and texture and ensures a creamier gelato during the churning process.
- Mascarpone ice cream can firm up quite a bit in the freezer, so for the best texture and flavor, allow the ice cream to sit at room temperature for a few minutes before scooping and serving.
How To Serve Mascarpone Gelato
Enjoy a scoop or two of mascarpone gelato on its own to savor its creamy goodness and the subtle sweetness of the cheese.
Or you can also add a drizzle of chocolate sauce, chopped pistachios, hazelnuts, or your favorite nut for added crunch.
You can also top your ice cream with a generous handful of fresh berries or cherry sauce (like I did!). The tartness of the fruits balances the richness of the ice cream and adds a refreshing touch.
Last, you can serve it with a side of traditional Italian desserts like amaretti cookies or ciambellone cake.
Storage
While homemade mascarpone ice cream can be stored in the freezer for up to 1 month, it’s best to consume it within one to two weeks for the best taste and texture.
After that, the flavors will start to fade and the texture will become too icy, this has a negative effect on the overall taste and texture of your ice cream.
To further prevent ice crystals and maintain freshness, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container with its lid. This helps create a better seal and prevents ice from forming on top.
FAQ
What is mascarpone ice cream made of?
Mascarpone ice cream is made by combining mascarpone cheese with a mixture of whole milk, heavy cream, sugar, and egg yolks.
What does mascarpone taste of?
Mascarpone cheese has a rich buttery flavor with a delicate sweetness. The cheese is not overly sharp or salty, making it a versatile ingredient in both sweet and savory dishes.
More Frozen Treats
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Video
The following video shows a basic recipe for mascarpone gelato with figs as a topping.
Mascarpone Ice Cream
Equipment
- ice cream churner machine
Ingredients
For the mascarpone ice cream
- 9 oz mascarpone cheese
- 4 egg yolks
- 3 cups whole milk
- 1 cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Add egg yolks, sugar, vanilla extract, and ¼ cup of milk to a medium mixing bowl. Whisk everything until nicely combined.
- Pour the remaining milk into a saucepan or pot along with the mascarpone cheese.
- 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.
- Slowly add the egg yolk mixture into the pot with milk while whisking continuously.
- Cook the mixture over low heat for 5 minutes, stirring constantly. Once done, remove the pot from the heat.
- Allow the mixture to reach room temperature mixing from time to time to prevent a skin from forming on top.
- Strain the ice cream custard into a pitcher or jar and place it in the fridge for 3-4 hours, or even better, overnight.
- 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.
Freeze
- Line a freezer-proof container with cling film and transfer the churned mascarpone ice cream into it.
- Level the top with a spatula and add a layer of parchment paper.
- Cover with more cling film and freeze the ice cream for a few hours or until it reaches your desired firmness.
- Serve on its own or with your favorite toppings.
Notes
- Make sure you don’t bring the milk to a boil, as this can lead to the mascarpone cheese curdling.
- To prevent the egg yolks from scrambling when you add them to the hot milk mixture, make sure you do it slowly while mixing the milk continuously.
- Allow the mascarpone custard mixture to chill in the refrigerator for several hours or overnight. This step improves the flavor and texture and ensures a creamier gelato during the churning process.
- The ice cream can firm up quite a bit in the freezer, so for the best texture and flavor, allow it to sit at room temperature for a few minutes before scooping and serving.
Nutrition Information
Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.
Mascarpone ice cream is our family’s summer obsession! Super easy to make and it’s creamy, buttery, and indulgent. Obsessed!
Your previous recipe with video had a fig jam and no eggs. Can you post that recipe again? Thank you.
Wow, this mascarpone ice cream recipe is a game-changer! Creamy, rich, and indulgent, it’s the perfect balance of sweetness and tanginess. A must-try for all ice cream lovers!
I am a regular visitor of your website . I can enrich my cooking skill by seeing your blog.in the summer ,icc cream is a amazing desert for everyone.
you should try Mascarpone ice cream with figs at home .