Mascarpone Ice Cream

Name: Mascarpone Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 2.82 kg / 6 lb 3.47 oz / 56.33% skim milk; 350 g / 12.35 oz / 7% egg yolks; 836 g / 1 lb 13.49 oz / 16.7% sugar; 1 kg / 2 lb 3.27 oz / 19.98% mascarpone

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

2.82 kg / 6 lb 3.47 oz / 56.33% skim milk

Dessert
Vegetarian
Gluten-free
ice cream

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