Mascarpone ice cream

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by: Cawfee Lady






I think people are a bit confused by mascarpone and mozzarella — but before you say, "Well, you couldn't make an ice cream with mozzarella", we did: with olive oil and Parmesan too, and it was fantastic, but so is this ice cream made with mascarpone, our famous gorgeously creamy "cheese" from Lombardia, which is used in desserts and savory dishes. In fact, like ricotta, it isn't a true cheese at all but is made in a similar way to yogurt, with cream from cows fed on a special diet of grasses, herbs and flowers. The cream is heated, then citric, tartaric or acetic acid is added and it is allowed to rest and separate, before being drained through cloth. Some say the name comes from the word mascarpa, which means the whey of an aged cheese (stracchino); or perhaps from mascarpia, which is the local dialect word for "ricotta", its close relation. Others say that, since the Spanish ruled in Lombardia in the sixteenth and seventeenth centuries, the name comes from the Spanish expression "mas que bueno" which means "more than good".




ingredients

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serves: 1

265 g (8.96 fluid ounces) whole milk

160 g (5.41 fluid ounces) whipping cream

40 g (1.41 ounces) powdered milk

145 g (5.11 ounces) dextrose

50 g (1.76 ounces) superfine sugar

25 g (0.88 ounces) invert sugar

5 g (0.18 ounce) ice cream stabilizer (optional)

300 g (10.71 ounces) mascarpone cheese

Nutrition Facts
Mascarpone ice cream

Servings Per Recipe: 1

Amount per Serving

Calories: 1844

  • Total Fat: 62.6 g
  •     Saturated Fat: 38.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 245.7 mg
  • Sodium: 2299.8 mg
  • Total Carbs: 262.5 g
  •     Dietary Fiber: 0 g
  •     Sugars: 245.2 g
  • Protein: 64 g
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preparation

1.  With a hand blender, mix the milk, cream, powdered milk and dextrose until smooth. Put into a pan and bring to lO4°F (85°C). Whisk in the sugars and stabilizer, if using.

2.  Bring up to 185°F (85°C), then take off the heat, and cool as quickly as you can, so that you don't encourage bacteria.

3.  When the mixture is cold, mix in the mascarpone. Put into the fridge for 6 to 12 hours.

4.  Put into an ice cream maker and churn according to instructions.

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