Cookies and Mascarpone Ice Cream

Cookies and Mascarpone Ice Cream

servings
1
quart

Ingredients







Cooking Instructions

1

Warm the milk in a large, heavy saucepan over medium-low heat to 175°F; stir in sugar until dissolved. Whisk a 1/3 cup hot milk mixture into the egg yolks in a bowl. Return all to saucepan, whisk constantly. Cook and stir over low heat until mixture reaches 160°F and is just thick enough to coat the back of a metal spoon, about 10-15 minutes. Do not boil.
 


2

Remove from heat. Whisk in mascarpone cheese and vanilla until smooth. Cool quickly; place saucepan in a large bowl of ice water. Stir until custard has cooled to room temperature, about 2-4 minutes. Remove from ice water. Press plastic wrap onto the surface of custard. Refrigerate at least 4 hours or overnight.
 


3

Pour custard into ice cream maker, two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard mixture until ready to freeze. Transfer ice cream to large bowl. Fold in cookies. Spoon ice cream into freezer containers. Freeze for least 4 hours before serving. Repeat with any remaining custard mixture.


Recipe Tip: You can use whole, reduced-fat or low-fat milk with this recipe. The mascarpone cheese is very creamy and adds fat, so heavy whipping cream isn’t necessary. The higher the fat content of the milk, the richer the ice cream will be!


Ingredients







Cooking Instructions

1

Warm the milk in a large, heavy saucepan over medium-low heat to 175°F; stir in sugar until dissolved. Whisk a 1/3 cup hot milk mixture into the egg yolks in a bowl. Return all to saucepan, whisk constantly. Cook and stir over low heat until mixture reaches 160°F and is just thick enough to coat the back of a metal spoon, about 10-15 minutes. Do not boil.
 


2

Remove from heat. Whisk in mascarpone cheese and vanilla until smooth. Cool quickly; place saucepan in a large bowl of ice water. Stir until custard has cooled to room temperature, about 2-4 minutes. Remove from ice water. Press plastic wrap onto the surface of custard. Refrigerate at least 4 hours or overnight.
 


3

Pour custard into ice cream maker, two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard mixture until ready to freeze. Transfer ice cream to large bowl. Fold in cookies. Spoon ice cream into freezer containers. Freeze for least 4 hours before serving. Repeat with any remaining custard mixture.


Recipe Tip: You can use whole, reduced-fat or low-fat milk with this recipe. The mascarpone cheese is very creamy and adds fat, so heavy whipping cream isn’t necessary. The higher the fat content of the milk, the richer the ice cream will be!


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