Ingredients
Dairy
- 240 ml Full Cream / Whole Milk
- 180 ml Heavy / Thickened Cream (30% fat content min.)
- 240 gr Mascarpone Cheese
Flavorings
- 1 Vanilla Bean (or 1.5 teaspoon vanilla paste)
Egg Mixture
- 4 large Egg Yolks (at room temperature)
- 60 gr Caster Sugar
Instructions
- Prepare Churning Bowl: If your ice cream maker requires it, place the churning bowl in the freezer 12 to 24 hours before you intend to churn the ice cream to ensure it is thoroughly chilled.
- Heat Milk and Cream: Pour the milk and heavy cream into a small to medium saucepan and place it over medium heat.
- Infuse Vanilla: If using a fresh vanilla bean, slice it in half lengthwise, scrape the seeds out with a paring knife, and add both seeds and pod to the saucepan. Allow the mixture to reach a simmer, then turn off the heat, cover, and steep for 15 to 20 minutes. Remove the vanilla pod afterward. If the liquid cools, gently bring it back to a simmer. If using vanilla paste or extract, simply add it to the milk and cream and heat to a simmer.
- Whisk Egg Yolks and Sugar: While heating the liquid, whisk the egg yolks and caster sugar together in a medium heatproof bowl until smooth and slightly pale.
- Temper the Eggs: Gradually pour the warm vanilla-infused milk and cream mixture into the egg yolks while whisking continuously. This tempering step prevents the eggs from scrambling. Once combined, pour the mixture back into the saucepan.
- Cook Custard: Return the saucepan to low heat and stir constantly with a heatproof spatula or wooden spoon. Cook gently until the custard reaches 82°C (180°F), or thickens enough to coat the back of a spoon so you can draw a clear line through it with your finger.
- Add Mascarpone: Remove the custard from heat and stir in the mascarpone cheese until smooth and fully incorporated, producing a rich custard base.
- Chill the Custard: Transfer the custard to a clean large bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 3 hours or ideally overnight for best flavor and texture.
- Churn the Ice Cream: Pour the chilled mascarpone custard into the ice cream maker bowl and churn according to your machine’s instructions for 15 to 20 minutes, until the mixture attains a consistency similar to stiff whipped cream.
- Freeze to Set: Transfer the churned ice cream into a freezer-safe container like a metal loaf pan. Cover the surface with plastic wrap pressed directly onto the ice cream and freeze for at least 2 hours to firm up before serving.
Notes
- When tempering the eggs with the warm milk mixture, pour slowly and whisk constantly to prevent curdling.
- Stir the custard continuously during cooking to avoid scorching on the bottom of the pan and ensure even thickening.
- Churning times may vary depending on your ice cream machine; the goal is a thick, creamy texture before freezing.
- Using a metal loaf pan helps the ice cream freeze faster and more evenly.
- Prep Time: 10 minutes plus 12-24 hours freezing time for bowl if needed
- Cook Time: 15 minutes stovetop cooking plus 15-20 minutes churning
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
