Blueberry No-Churn Mascarpone Ice Cream

Blueberry No-Churn Mascarpone Ice Cream

servings
4

Ingredients









Cooking Instructions

1

In small saucepan, combine blueberries, sugar and lemon juice; bring to boil. Boil 5-8 minutes or until blueberries burst. Remove from heat and let cool. Place berries in bowl of food processor or blender; pulse until mostly smooth, or leave some larger chunks of berries if desired.


2

Place mascarpone and sweetened condensed milk in bowl of stand mixer fitted with whisk attachment (or use hand-held electric mixer); and until smooth and combined. Add heavy cream, vanilla and salt. Whip until stiff peaks form. Swirl in blueberry puree, leaving white steaks to create a swirled blueberry ice cream. Spoon ice cream into ice cream pint or plastic food storage container; cover and freeze 6 hours or overnight.


*Makes one pint.


Ingredients









Cooking Instructions

1

In small saucepan, combine blueberries, sugar and lemon juice; bring to boil. Boil 5-8 minutes or until blueberries burst. Remove from heat and let cool. Place berries in bowl of food processor or blender; pulse until mostly smooth, or leave some larger chunks of berries if desired.


2

Place mascarpone and sweetened condensed milk in bowl of stand mixer fitted with whisk attachment (or use hand-held electric mixer); and until smooth and combined. Add heavy cream, vanilla and salt. Whip until stiff peaks form. Swirl in blueberry puree, leaving white steaks to create a swirled blueberry ice cream. Spoon ice cream into ice cream pint or plastic food storage container; cover and freeze 6 hours or overnight.


*Makes one pint.


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