Mascarpone Ice-Cream

 

 

The latest season of Masterchef Australia is on and I am thoroughly enjoying it. There are things beyond ‘cooking’ that you can learn from this show.

I had been going through what I call my ‘blogging block’. And trying too hard is not the best solution for certain things.

Something about what Marco said on the show touched me – “Keep it simple and be honest with your cooking” .

We all have our own style and strengths. It is these that we must hold on to.

I come across some really amazing stuff and sometimes I get bogged down. But then I realized keeping it simple, keeping it basic is “my thing’.

Here’s something that is inspired from the same show – Mascarpone Ice cream.

It is super creamy , rich and delicious. I love the fact that I didn’t have to beat it too much for that ‘creamy’ texture. Simple and easy does it.

 

 

You can of course play with flavours, keeping this as the basic recipe. So go ahead and have fun.

 


Print Recipe
Mascarpone Ice Cream
Smooth and creamy mascarpone ice cream .
Course dessert
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 180 minutes
Servings
Ingredients
For the custard:
Others:
Course dessert
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 180 minutes
Servings
Ingredients
For the custard:
Others:
Instructions
  1. In a thick bottomed pan/ vessel, mix the ingredients for making the custard.
  2. Keeping the pan on a low to medium flame bring the mixture to boil, while stirring it continuously.
  3. Once the custard thickens remove it from the heat and set aside. [The custard must have a smooth paste like consistency]
  4. Mix the rest of the ingredients in another bowl and heat for a bit, until the cheese gets well combined with the milk.
  5. Pour this into the custard and mix well with a whisk.
  6. Allow the ice cream mix to cool for about 5-10 minutes.
  7. Using a hand mixer or a whisk beat the mixture for about 5 minutes or until it starts to feel 'creamy'.
  8. Pour into an ice cream tray. Cover and seal with aluminium foil.
  9. Freeze for 2-3 hours or until the ice cream sets. Dig in and enjoy the easy cheesy ice cream.
Recipe Notes
  • I found that this ice cream need not be whisked/ beaten too much. [ One of the reasons why I loved it]. But if you are up for it, do go ahead . The more you whip, the creamier the ice cream gets.
  • Do make sure that your custard is free of lumps. In case you do have lumps, passing it through a sieve would help.
  • The vanilla powder is totally optional. But I would suggest using a good Vanilla extract [not essence] to get that rich flavour.
  • My ice cream didn't taste 'cheesy' but if you feel yours does- a tbsp or two of honey will help take care of that. Doing a taste test before freezing the ice cream is always a good idea.
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