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Prep Time
6 h.
Cooking Time
30 min.
Serves
4
Difficulty
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About This Recipe
Once you try a mascarpone dessert, you will no longer be able to deny yourself this wonderful delicacy and will cook it again and again. The heavy cream in this recipe complements the creamy cheese perfectly. Whipped egg whites add airiness to the mixture. Our recipe can be used as a base one. It’s up to you to decide what additional ingredients to take. Mascarpone goes well with any berries and fruits. So you can complement the recipe, for example, with melon puree or juicy peaches. Add it after the ice cream has been in the freezer for about 30 minutes. If you can’t find mascarpone, try replacing the ingredient with ricotta. But be prepared for the ice cream to taste more cheesy and reminiscent of frozen yogurt.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 6
Serves:
Cream 33% (classic) - 500 ml
Mascarpone cheese - 250 g
Powdered sugar - 50 g
vanilla sugar - 20 g
Lemon juice - 10 ml
Chicken egg - 6 pcs.
Nutrition Facts
Serves:
🥓
Fat
302г
🍚
Carbohydrates
104г
🥩
Protein
61г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare all the ingredients to make mascarpone ice cream. It is best if all ingredients of the recipe are cold. So we recommend putting them in the refrigerator for 30 minutes before cooking.
Step 2
Wash your eggs before cooking. Then carefully separate into yolks and whites. Make sure not a drop of white gets into the yolks. Place the whites in the refrigerator.
Step 3
Combine the yolks in a small metal bowl with powdered sugar. Place it in a hot water bath and whisk for about 10 minutes. The mixture should increase in volume.
Step 4
Remove the yolk mass from the water bath, cool slightly, add mascarpone to it and stir. You should get a homogeneous creamy mass without lumps.
Step 5
Cool the cream and all utensils that will come into contact with it in advance. Then beat at low speed, gradually increasing it. You should get a fluffy mass.
Step 6
Using a wooden spatula, carefully fold the whipped cream into the yolk mixture. Do this in small portions, mixing thoroughly from bottom to top.
Step 7
Remove the whites from the refrigerator. Also cool the mixing bowl and beaters. Then beat them with lemon juice until stiff peaks form. Instead of juice, you can add a little salt.
Step 8
Using a spatula, carefully fold the protein mixture into the creamy yolk mixture, stirring with the spatula from bottom to top. You should get a homogeneous mass.
Step 9
Transfer the prepared mass into a container with an airtight lid. If there is no lid, you can cover it with cling film. Place in the freezer for 5-8 hours.
Step 10
After 30 minutes, remove the ice cream from the freezer and beat with a mixer or fork for 10 seconds. Repeat this about 5-6 times, every half hour. This method will prevent ice crystals from forming in the mass.
Step 11
Transfer the finished dessert from the freezer to the refrigerator for 30 minutes. Then, using a special spoon, form balls and place in bowls. Drizzle with syrup and serve.
Enjoy your meal!
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