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Mascarpone Vanilla Ice Cream

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Mascarpone Vanilla Ice Cream

Silky and rich. This mascarpone ice cream is absolutely delicious, it's so easy to be addicted.



16 servings


10 min


20 min


2 min
Trans-fat Free, Very low in sodium, Low Sodium


Amount Measure Ingredient Features
2 cups milk
2 cups heavy whipping cream
½ each vanilla bean
split lenghtwise
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9 each egg yolks
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¾ cup sugar
1 cup mascarpone cheese
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½ cup ginger
crystallized, chopped, store-bought or homemade, optional
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Amount Measure Ingredient Features
473 ml milk
473 ml heavy whipping cream
0.5 each vanilla bean
split lenghtwise
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9 each egg yolks
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177 ml sugar
237 ml mascarpone cheese
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118 ml ginger
crystallized, chopped, store-bought or homemade, optional
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In a large saucepan over medium heat, add the milk, heavy cream, and vanilla, stirring often to prevent the bottom from burning.

When the cream mixture is boiling, turn off the heat, cover and allow to sit 15 minutes to enhance the flavor.

Meanwhile, whisk together the egg yolks and sugar until well blended.

In a thin stream, whisk the cream mixture into the egg yolk mixture.

Then pour the egg-cream mixture back into the saucepan.

Heat over medium heat, stirring constantly with a wooden spoon.

At 160 degrees, the mixture will give off a puff of steam.

When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog.

Or dip a wooden spoon into the mixture.

Run your finger down the back of the spoon.

If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.

When it is ready, remove it from the heat right away.

Add the mascarpone, and whisk or stir until smooth and well combined.

Meanwhile, in a large bowl, add 1 cup of ice cubes and cover with cold water.

Rest a smaller bowl in the ice water.

Pour the cream mixture through a fine sieve into the smaller bowl in order to remove the vanilla pieces.

Refrigerate until cold, 1 to 1½ hours, then add the crystallized ginger if using, and mix well.

Freeze according to the directions of ice cream maker.

Serve or transfer into a plastic container, cover and freeze until ready to use.

* not incl. in nutrient facts Arrow up button



This recipe worked well for me however, it takes much longer than 30 minutes to make. It took about 45 minutes to cook and then an hour and a half to chill. I used an ice cream maker after chilling which took about 20 minutes. Overall I would say that I spent about 3.25 hours from start to finish.



Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 15468% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 24mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 10% Vitamin C 0%
Calcium 6% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

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