Mascarpone Berry Ice Cream Recipes
MASCARPONE-BERRY ICE CREAM
If you are looking for a recipe to make ice cream without an ice cream maker, look no further. This delicious mascarpone ice cream is made with raspberries and strawberries. I like to serve it with extra berries and vanilla sauce. You can use other berries as well, of course.
Provided by Tinkerbell
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h15m
Yield 4
Number Of Ingredients 6
Steps:
- Combine strawberries, raspberries, sugar, and vanilla sugar in the bowl of a food processor; pulse until blended. Pass mixture through a fine-mesh sieve into a bowl.
- Add mascarpone cheese and yogurt to the bowl with the berry mixture. Stir until well combined. Transfer to a lidded container; cover and freeze for about 2 hours.
Nutrition Facts : Calories 689.6 calories, Carbohydrate 31.8 g, Cholesterol 160.9 mg, Fat 59.7 g, Fiber 4.3 g, Protein 13.8 g, SaturatedFat 32 g, Sodium 121.5 mg, Sugar 22.9 g
MIXED BERRIES WITH MASCARPONE-LIMONCELLO CREAM
Categories Berry Cheese Dessert Bake No-Cook Quick & Easy Blackberry Blueberry Raspberry Strawberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl. Beat until soft peaks form.
- Combine all berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl; toss gently. Divide berry mixture among 8 coupes. Top with mascarpone cream.
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MASCARPONE ICE CREAM RECIPE | THE HUNGRY HUTCH
From thehungryhutch.com
4.4/5 (28)Estimated Reading Time 4 minsServings 1Total Time 20 mins
- Prepare an ice bath by placing some ice and water in a large bowl and setting another large container inside. Find your fine mesh strainer. Set both aside.
- Heat the cream, milk, sugar, and salt in a saucepan over medium heat until the sugar is dissolved. Meanwhile, place the egg yolks in a bowl; slowly whisk half of the warm cream mixture into the egg yolks. (This is called "tempering" the eggs. You want to slowly add the hot mixture to gradually raise the temperature of the egg yolks and not end up with sugary scrambled eggs.)
- Return the egg-cream mixture to the rest of the cream in the saucepan. Continue to cook, stirring constantly, until the custard has thickened enough so that it coats the back of a spoon and holds a line drawn with your finger, about 5 minutes. (The texture of the custard is called "nappant" when it reaches this stage.) Immediately pour through the fine mesh strainer into the contained set inside the prepared ice bath; add the mascarpone cheese (the warm custard should melt the cheese) and lemon zest to the cooked custard and let cool, stirring frequently, for at least 30 minutes. (Alternatively, if you don't want to stir the custard in the ice bath, you can place plastic wrap on the surface of the custard so a skin doesn't form and place it in the refrigerator for 2 to 4 hours.)
- Once the custard is cool, transfer the ice cream base to your ice cream machine and churn per the manufacturer's instructions. (You should stop once it's approximately the texture of soft serve. I let it go for about 30 minutes, which was apparently too long.) Transfer the ice cream to another container and freeze until solid, a couple of hours more.
MIXED BERRIES AND MASCARPONE CREAM RECIPE - ESTER KOCHT
From esterkocht.com
5/5 (1)Category DessertCuisine ItalianTotal Time 3 hrs 15 mins
- First of all, pour well chilled heavy cream into a bowl and lightly whip it. Add icing sugar and whip the cream until until soft peaks form.
- In the second bowl, combine mascarpone cheese, plain yogurt, sugar, vanilla extract and lemon juice. Using a spoon or a hand mixer beat the cream until smooth. Gently add whipped cream into mascarpone cheese mixture!
- Divide the cream mixture and berries among 6 glasses. Start with mascarpone cream and end with mixed berries. Then repeat the layers (you should use up all the cream and berries).
- Sprinkle grated white or dark chocolate over the mixed berries. Chill for at least 3 hours. You can also make this dessert overnight.
BLUEBERRY MASCARPONE ICE CREAM - WOOD & SPOON
From thewoodandspoon.com
5/5 (6)Estimated Reading Time 4 minsCategory DessertTotal Time 4 hrs
- Combine the milk and 2 tablespoons of the sugar in a medium saucepan over low heat. Bring to a simmer, stirring occasionally. In the meantime, combine the egg yolks and the remaining sugar in a bowl and whip with a hand mixer on medium speed until fluffy, about 3 minutes. Once the milk mixture has come to a simmer, carefully add 1 cup of the warm milk into the egg mixture in a slow and steady stream, whisking all the while, over the course of 30 seconds. Don’t add it all at once or you’ll risk scrambling the eggs. Once the milk has been added, pour the mixture back into the saucepan with the remaining milk and cook over medium-low heat while stirring constantly until the mixture barely thickens enough to coat the back of a spoon (about 4-5 minutes). Don’t let the mixture boil. Pull the saucepan off the heat and whisk in the mascarpone and salt until incorporated.
- Combine the blueberries and sugar in a small saucepan over medium heat. Bring to a boil, reduce the heat, and simmer until the sauce has thickened slightly. Remove from heat to cool completely prior to use.
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From wildwildwhisk.com
5/5 (2)Total Time 40 minsCategory Dessert, Ice CreamCalories 200 per serving
- In the bowl of a stand mixer, add egg yolks and beat on low speed. Slowly add sugar, continue beating until light in color and creamy.
- Heat the milk in a saucepan over medium heat until simmering and temper into the egg mixture by adding just a little bit of hot milk, a few tablespoons at a time, to the mixture with the mixer on low speed. Allow to incorporate before pouring in more.
- Once all of the hot milk has been added to the egg mixture, pour the entire liquid mixture back into the saucepan and heat on medium low heat until the mixture thickens and reaches 175°F - 180°This will take approximately 3 - 4 minutes. The custard should coat the back of a spoon, and not run off when you swipe your finger across the middle.
- Add mascarpone, corn syrup, lemon juice, vanilla extract and salt to the hot custard mixture and stir until completely dissolved.
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- In a food processor or blender, puree the fruit. Add the lemon juice and lemon zest to the fruit mixture and set aside.
- In a large bowl or bowl of an electric mixer, whip the heavy cream on high speed just until soft peaks form.
- Fold in the sweetened condensed milk followed by the mascarpone, vanilla and salt. Beat a few seconds longer until stiff peaks form. Fold in the berry puree until combined.
- Pour mixture into a or a 9 x 5 x 3 inch bread tin, or 9 x 9 inch square pan, cover with plastic wrap and freeze for 4-6 hours.
CHERRY MASCARPONE ICE CREAM | TWISTS & ZESTS
From twistsandzests.com
Servings 3Estimated Reading Time 4 mins
- Chop cherries into coarse pieces (1/4 pieces or smaller). Blend with 1/3 c sugar and lemon juice. Cover and set in fridge to macerate.
- Whisk egg yolks with 1/3 c sugar until pale yellow ribbons. Heat 1 c cream in a sauce pan over med until not quite simmering.
- Add ¼ of the cream to the egg yolk mixture while whisking constantly. Pour egg mixture back into hot cream slowly while stirring constantly. Continue stirring until custard starts to thicken.
- Remove from heat, cover with plastic wrap pressed to surface to prevent a skin forming and chill until room temperature.
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Servings 6Calories 261 per serving
- Combine milk, 1/2 cup sugar, and next 5 ingredients (through egg) in a large, heavy saucepan over medium-low heat, stirring well with a whisk. Heat to 160° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add cheese, stirring until smooth. Cool completely.
- Place 2 cups blackberries and remaining 1/4 cup sugar in a blender or food processor, and process until smooth. Strain blackberry mixture through a sieve into a large bowl; discard solids. Cover and chill.
- Pour milk mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. When ice cream is almost set, with machine still running, pour pureed blackberries into the freezer can; process until set. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm. Serve with remaining 1 1/4 cups blackberries.
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