Ginger mascarpone ice cream recipe

Ginger Mascarpone Ice Cream recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the creamy richness of homemade Ginger Mascarpone Ice Cream with this delectable recipe. The combination of the zesty ginger and velvety mascarpone creates a unique and irresistible flavor profile. With just a few simple ingredients and a little bit of patience, you can create a frozen dessert that will impress your guests and satisfy your sweet tooth. Perfect for any occasion, this ice cream is sure to become a new favorite.

Keywords: ginger, mascarpone, ice cream, homemade, dessert.

Ginger mascarpone ice cream recipe details

Ginger mascarpone ice cream recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

500 ml	milk
500 ml	double cream or whipping cream
½	vanilla bean, split lengthwise
100 g	sugar
9 medium	eggs, yolks only
250 g	mascarpone
120 ml	crystallised ginger, chopped
	ice cubes
	cold water

Instructions

Heat the milk, heavy cream, and vanilla in a saucepan over medium heat, stirring occasionally. Just before boiling point, turn off the heat and let sit for 10 minutes.

Meanwhile, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan. Heat up over medium heat, stirring constantly with a wooden spoon. Keep stirring until the mixture is thickens and becomes creamy. When creamy and thickened quickly remove it from the heat. Whisk in the mascarpone.

In another bowl, put in 2 handfuls of ice cubes and add cold water to cover. Place a smaller bowl in the ice water.

Pour the cream mixture through a fine sieve into the smaller bowl. Chill until cool for about 1 hour. Then stir in the crystallized ginger and put in freezer.

Preparation time:
ca. 45 min
Grade of difficulty:
tricky
Calories per portion:
n/a