Advertisement
Mascarpone Ice Cream
Preparation info
- Difficulty
Medium
Appears in
Published 2008
Ingredients
2.82 kg 6 lb 3.47 oz 56.33 %
Method
- Make the ice cream base according to the Classic Ice Cream Method, but add the mascarpone once the base has been made and it is still hot. Whisk thoroughly to completely dissolve the mascarpone.
- Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
- Once t
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe