Luxurious Homemade Ice Cream with Mascarpone Cheese
Creating Smooth Ice Cream Using Mascarpone Cheese
The weather has been so unpredictable lately, with some days feeling like early summer! When the heat calls for something cool, ice cream is the perfect answer. I had a large tub of mascarpone cheese that needed using up, so I decided to make ice cream with it. By preparing an Anglaise cream base and then incorporating the mascarpone, I achieved an incredibly smooth and delicious result. This time, I used up some homemade orange peel, turning it into a delightful orange-flavored ice cream. However, this base is wonderfully versatile; you could add vanilla beans for a classic vanilla ice cream or toasted walnuts for a nutty flavor. Let’s start making delicious mascarpone cheese ice cream!
Ice Cream Ingredients- 3 large egg yolks
- 80g ~ 100g unrefined sugar (adjust to taste)
- 300g low-fat milk
- 300g mascarpone cheese
- 1 tsp vanilla extract
- Zest of 1 orange
- 3 Tbsp orange marmalade or orange peel (optional)
Cooking Instructions
Step 1
In a mixing bowl, whisk the egg yolks until lightly beaten. Sift the unrefined sugar over the yolks and whisk them together until the mixture is pale yellow and creamy. This process incorporates air and dissolves the sugar. (Tip: If you plan to use orange marmalade or orange peel, which can be sweet, consider starting with 80g of sugar and adjusting upwards if needed. 100g provides a moderately sweet ice cream.)
Step 2
Pour the low-fat milk into a saucepan and heat it over medium-low heat until it just begins to simmer around the edges, but do not boil. Gradually temper the egg yolk mixture by slowly pouring about half of the warm milk into the yolks while whisking constantly. This prevents the yolks from scrambling.
Step 3
Pour the tempered yolk and milk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a whisk or heatproof spatula, until the mixture thickens enough to coat the back of the spatula. You can test this by drawing a line through the thickened custard with your finger; if the line holds, it’s ready. Aim for a temperature of around 80°C (175°F). Using a thermometer is the most accurate way to achieve this. Be careful not to overheat, as this can cause the custard to curdle.
Step 4
While the Anglaise cream is still hot, whisk in the vanilla extract and the mascarpone cheese until smooth and fully incorporated. The residual heat will help melt the cheese into a velvety consistency.
Step 5
Stir in the fresh orange zest and the orange marmalade or orange peel. This step infuses the ice cream with a bright citrus flavor. (Tip: You can customize the flavor here. If you don’t have orange peel, other citrus zests like lemon work well, or you can use vanilla bean paste for a classic flavor. Orange marmalade adds a lovely fruity complexity.)
Step 6
Chill the ice cream base thoroughly. Pour the mixture into a clean bowl set inside a larger bowl filled with ice water (an ice bath). Stir occasionally until the base is completely cold. This rapid chilling is crucial for achieving a smooth ice cream texture.
Step 7
Once chilled, churn the ice cream base in an ice cream maker according to the manufacturer’s instructions, typically for about 30 minutes, until it reaches a soft-serve consistency. (Tip: If you don’t have an ice cream maker, pour the chilled base into a freezer-safe container. Freeze, then stir vigorously with a fork every 1-2 hours for about 4-6 hours to break up ice crystals and create a smoother texture.) Transfer the churned ice cream to an airtight container and freeze overnight to harden. For an extra smooth scoop, you can briefly microwave the ice cream for about 30 seconds before serving.
