Mascarpone ice cream









Somehow I ended up with a (giant) tub of beautiful white Mascarpone in the fridge and no idea what to do with it. It was there as a back up plan (aka raspberry tiramisu) in case the dessert intended for a big dinner would fail terribly – it didn’t and I needed a new plan for a rather large amount. Mascarpone is a fresh triple-crème cheese in fact, basically thickened cream, and cream is really, really good in ice cream – ICE CREAM! There were fragrant strawberries in the house, so are a few bottles of sweet woodruff syrup and they were just begging for a classic egg custard ice cream with an extra jolt of cream – strawberries with a dash of cream is what my husband describes me sometimes (red hair with quite fair skin).

Of course the triple cream gets diluted to a relatively (ahem) meagre butterfat ratio, which means less than the wonderful creamy ones with funny names or the ones from the company with a somewhat Scandinavian sounding name – but I would not cancel my gym membership just yet…although I kept the amount of sugar down.

Only one thing left to do: grab your spoons and serve with the most beautiful red strawberries and if you’ve made it: Waldmeistersirup (for old times sake, I had dyed a small jar the vivid green of my childhood).



More ice creams to make right now: lemon verbena sorbet, Pedro Ximénez Sherry raisin ice cream, black sesame ice cream

and some great picnic fare I wish I had made today: Pan bagnat, Maibowle (May punch), chicken & cheese empanadas, red pepper lentil balls, Pad-Thai-ish noodle salad, chipotle cheddar scones, Lobster rolls, lamb meatballs, falafel, leeks with yoghurt, dill & sumach, Mexican meatballs in chipotle-tomato sauce, chipotle barbecued pulled pork sandwiches





Mascarpone ice cream

Derived from Caroline & Robin Weir: Ice creams, sorbets & gelati. A definite guide: I take their method for the French egg custard base and deconstructed a strawberry & mascarpone ice cream with a healthy reduction of the amount of sugar.


4 egg yolks
100g / ½ cup caster sugar
250ml / 1 cup milk
250g / 1 cup mascarpone

Prepare a bain-marie: have a pot of hot water ready onto which a heatproof bowl fits without its bottom touching the water.

In this bowl, whisk egg yolks with sugar (this does not have to happen over the water bath yet) into a thick primrose coloured cream (best with an electric whisk). Heat the milk just until the boiling point and while whisking pour it in a thin stream into the egg mixture.

Placing the bowl now over the hot water bath (not boiling water), stir the mixture with a spatula while slowly bringing the custard up to 85°C / 185° F until thickened (this happens in about 5-30 minutes, depending on your temperature). Do not whisk and do not overheat. If you have overheated your custard and it starts to curdle, plunge the bowl into an ice bath and whisking vigorously bring the temperature down. This should rescue the custard and you can continue as normal.

Stir the mascarpone into the warm custard until completely incorporated, leave to cool, then chill until you could churn it in an ice cream maker.



Deutsches Rezept:

bliss - Mascarpone ice cream with strawberries & sweet woodruff syrup


Inspiriert von Caroline & Robin Weir: Ice creams, sorbets & gelati. A definite guide, deren Methode für die klassische Eiercremebasis besonders hilfreich ist um sicherzustellen, daß das Eigelb erhitzt wurde, habe aber eine Erdbeer-Mascarponeeiscreme dekonstruiert und den Zuckergehalt deutlich reduziert. Am besten serviert man mein mascarponeeis mit den tollen Erdbeeren der Saison und ein paar Tropfen Waldmeistersirup (grün gefärbt für Nostalgiker)


4 Eigelb
100g Zucker
250ml Milch
250g Mascarpone


Ein Wasserbad vorbereiten: einen Topf mit heißem Wasser auf den eine hitzefeste Schüssel passt ohne das leicht wallende Wasser zu berühren.

In dieser Schüssel, die jetzt noch nicht über dem Wasser schweben muß, Eigelb und Zucker zu einer schaumigen Creme schlagen (am besten mit dem elektrischen Handrührgerät). Die Milch bis zum Siedepunkt erhitzen und unter Rühren in einem dünnen Strahl in die Eiercreme gießen.

Die Schüssel über das heiße Wasserbad geben (das Wasser sollte nicht kochen) und die Creme langsam unter gelegentlichem Rühren mit einem Spatel, Teigschaber oder Holzlöffel bis eine Temperatur von 85°C erreicht und die Eiercreme dicklich ist. Das Ganze kann je nach Hitzezufuhr 5-30 Minuten dauern. Nicht mehr schaumig schlagen und nicht überhitzen. Sollte die Creme gerinnen d.h. zu heiß geworden sein, die Schüssel schnell in Eiswasserbad stellen und die Eiermasse kräftig mit einem Schneebesen schlagen um sie abzukühlen. Dies sollte den Custard retten und man kann wie zuvor fortfahren.



13 thoughts on “Mascarpone ice cream

    • Totally, Gerlinde. But once you tot up the sums and compare to the others, this is practically health food & see how low the sugar is, it should be served in a Spa! Hihi, Nicole.

  1. Oh my word. I’d love to have a giant tub of mascarpone impose on me.
    Nicole, you have made a very high fat cheese/cream (the learned still debate this one) into a summer delight. Easy, lovey and utterly moreish.
    With the Swedish Midsummer looming, this is one for my table (needs to serve 35-40). Made in advance and in individual glasses, like your pictures – it trumps any cakes/slices and is a welcome, and fresh, break from the alcohol laden repertoire. (OK, the Jansson’s Frestelse will still have to come out after midnight, just saying.)
    What are you doing with the rest of it?
    J xxx

    • My pleasure, literally. The rest: another part went into a spring onion tart and another part is still in the fridge slowly becoming a science project. Oh Midsummer, Jeanette, tell me what and how you are celebrating (my knowledge is a mix of Astrid Lindgren & Henning Mankell) but I know Jansson’s Frestelse – yum! Lots of merry singing and drinking and lanterns. Are you going to the coast? N xx

      • The Swedish way of celebrating Midsummer…Lindgren/Mankell combo is about right. The kids go wild, the adults wilder, may pole dancing, singing nubbe visor, drinking nubbe (schnapps like shots), beer and wine flows. Usually there is a sandwich cake like a giant bread, mayo, prawn, caviar, dill mirage. Poached salmon, sill (herring in various marinades and pickles), poatato salad with creme fraiche and chives: think you’re getting the cream bit here…We also eat surströmming, the smelliest food in the world.
        Would love to be by the sea this year (as the sun sets just that bit later in Cornwall), gods and work willing. Hope to be able to blog about it… Jxx

      • Ah, I see it right before me. Sounds fabulous and all my favourite foods (I could murder for hering and dill and salmon and pickles, prawns and caviar), I think we’ll have a Midsummer feast this year, too! I’ll skip the surströmming though since airlines refuse to transport the stuff, there’s not even a chance of attempting a dare… A lucky escape? Dangerously spirited, I’ll try the nubbe instead! Looking forward to your tale (which means, make it long) of a perfect Midsummer evening, N xx

  2. Oh, Nicole. This sounds heavenly. I love the way you describe the primrose color and the French cream. I need an ice cream maker! I also love all of your homemade links. If you need a taster for all of your experiments I volunteer! Thank you for sharing this! Gorgeous photos too.

    • Thank you, Amanda, I am humbled. Come on over, I’m in desperate need for a taster (my husband is throwing in the towel re sweet stuff, his preferred taste-testing item is steak) but I warn you, there is no ice cream weather over here (brrr) but I’ll make some hot chocolate or mulled wine… Nicole

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