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+ servings

Strawberry Mascarpone Ice Cream

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!

Ingredients

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 strawberries washed
  • 2 tablespoons (30 grams) granulated sugar
  • 1 tablespoon vodka

Instructions

  • 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.

Notes

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!

Nutrition Estimate

Calories: 405kcal, Carbohydrates: 26g, Protein: 6g, Fat: 29g, Saturated Fat: 17g, Cholesterol: 181mg, Sodium: 340mg, Potassium: 93mg, Sugar: 24g, Vitamin A: 1000IU, Vitamin C: 15.8mg, Calcium: 132mg, Iron: 0.4mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!