John Myers
Ingredients for 6 servings:
- 200 ml milk
- 300 ml cream
- 150 g sugar
- 150 g mascarpone
Instructions
Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes
Italian ice cream with mascarpone
Bring the milk and sugar to a boil in a saucepan. Add the mascarpone and bring back to a boil. Remove the pan from the heat and allow the liquid to cool. Whip the cream until semi-stiff and set aside. Once the milk has cooled slightly, carefully fold in the cream and place in the freezer for 20 minutes. Stir the frozen ice cream again and pour it into an ice cream maker. Alternatively, store it in a sealable container in the freezer, stirring occasionally. This recipe yields approximately 900 ml of ice cream. Tip: It makes an excellent base for various additions, e.g., with fruit, nuts, and sweets like Oreo cookies.
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