End your next cookout or summer get-together on a perfectly sweet note with this rich homemade strawberry mascarpone ice cream!
Summer is all about ice cream, right? Of course ice cream is welcome anytime of year, but I think it’s reasonable to consider it a necessity to enjoy at least a couple of times during the summer, even if you’re not normally a dessert fanatic. I’m pretty equal opportunity when it comes to my ice cream – never sniff at Ben & Jerry’s! – but since getting an ice cream maker attachment that pops right onto my stand mixer, it’s been super fun to experiment with different homemade flavors.
My new personal favorite is this mascarpone ice cream with chunks of juicy ripe strawberries mixed right into the batter. I guess I’m on a little mascarpone kick this year. (Need a Fourth of July dessert? This berry mascarpone tart is SO simple and festive.) But can you blame me? The stuff is like cream cheese but better. What more can you say? It takes this custard-based ice cream batter over the top to a dreamy, rich dessert that will have people bartering for the last scoop.
End your next cookout on a sweet note with this creamy homemade strawberry mascarpone ice cream!Click To Tweet
Lastly, a quick apology for the relative quiet here last week. I actually made this ice cream weeks and weeks ago, and am chagrined to only be sharing it now. I’ve been struggling with a bad cough for awhile, finally dragged myself to the doctor, and as you may have seen if you follow on Instagram, she thinks it’s pneumonia! Eeek! Definitely not what you want to hear. I’m on a second course of antibiotics now, which hopefully work better than the first set and get me back up and running soon.
The good news is that ice cream is as delicious when you’re sick as it is when you’re well. And, thanks to my hubby, I’m all stocked with Ben & Jerry’s (mint chocolate cookie, thank you, the stuff of my dreams), since this strawberry mascarpone batch is long gone. But there’s still plenty of time for you to whip up some for your Fourth of July festivities, or really, any time you need a bright, creamy pick-me-up! You won’t be sorry!
Strawberry Mascarpone Ice Cream
Yield about 1 quart
End your next cookout or summer get-together on a perfectly sweet note with this rich homemade strawberry mascarpone ice cream! Don't be afraid to temper the eggs - it's easy if you take it step by step, and is what gives you that rich, creamy, dreamy texture!
For the Ice Cream:
- 1 cup (250 ml) whole milk
- 3/4 cup (150 grams) granulated sugar
- large pinch of salt
- 5 large egg yolks
- 2 cups (480 grams) mascarpone
For the Strawberry Swirl:
- 1 1/2 cups (about 150 grams) fresh, washed strawberries
- 2 tablespoons (30 grams) granulated sugar
- 1 tablespoon vodka
- Prepare a medium-size bowl by setting a fine mesh strainer across the top; set aside.
- Warm the milk, sugar, and salt in a medium saucepan set over medium heat. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warmed milk into the egg yolks, whisking constantly, then scrape the egg-milk mixture back into the saucepan.
- Cook the mixture over medium heat, stirring constantly with a rubber spatula and scraping the bottom of the pan as you stir. It’s ready when the mixture thickens to a custard and easily coats the back of the spatula. Pour the custard through the fine mesh strainer. Allow to cool, stirring occasionally, then transfer to the refrigerator to chill thoroughly (at least 6 hours, preferably overnight).
- About an hour before churning the ice cream, make the strawberry swirl by mashing the strawberries with the sugar and vodka until they’re juicy but with small chunks remaining. Chill until ready to use.
- Once the ice cream batter is cool, whisk in the mascarpone, then churn in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream, layer it in your storage container with generous spoonfuls of the chilled strawberry swirl. Cover and freeze until solid.
If you’ve never tempered eggs before, this is the term for the process of mixing them slowly with warmed milk, then transferring them back into the saucepan to cook more before straining. It might seem like a lot of steps, but once you dive in it’s surprisingly straightforward. It’s necessary for getting that thick smooth custard that makes ice creams like this so rich, without cooking the eggs too fast. After all, no one wants scrambled eggs in their ice cream!
Adapted from The Perfect Scoop by David Lebovitz