Lemonade-Strawberry Floats with Mascarpone Ice Cream


Preparation info

  • Difficulty


  • Serves


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

The kids next door were having a difficult time getting much business at their lemonade stand at the end of the street. It was hot, without a cloud in the sky, perfect weather for selling lemonade, but to their disappointment people honked their car horns and waved but didn’t stop. I took over some mascarpone ice cream from my freezer, along with some strawberries and seltzer water, and taught them how to make this float. They sold out in no time.


Mascarpone Ice Cream

  • 4 large egg yolks
  • ¾ cup sugar
  • teaspoon kosher salt
  • 2 cups milk
  • cups heavy (whipping) cream
  • ½ vanilla bean, halved lengthwise with seeds scraped out, or 2 teaspoons vanilla extract
  • 1 cup mascarpone cheese
  • 1 cup minus 1 tablespoon freshly squeezed lemon juice
  • 1 cup sugar
  • teaspoon kosher salt
  • 5 cups cold seltzer water
  • cups chopped fresh strawberries


To Make the Ice Cream

In a bowl, whisk together the egg yolks, ¼ cup of the sugar, and the salt. Cook the milk, cream, vanilla bean (if using), and the remaining ½ cup of sugar in a heavy saucepan over medium heat, stirring occasionally, until almost simmering. Slowly pour the liquid into the egg-and-sugar mixture, whisking as you pour. Return the cream-and-milk mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Strain the custard into a clean bowl, discarding the vanilla bean, and cool over an ice bath until room temperature. Whisk in the mascarpone. Add the vanilla extract (if using). Refrigerate the custard for at least 4 hours or up to overnight. If necessary, whisk the ice cream base to combine. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

In Advance

The lemon juice, sugar, and salt can be mixed together and refrigerated for up to 6 hours in advance. Add the seltzer just before serving.

To Serve

In a large pitcher, combine the lemon juice, sugar, and salt. Stir until the sugar is dissolved. Stir in the seltzer water. Place some strawberries in the bottom of each of 8 glasses. Fill with the lemon seltzer water. Scoop some mascarpone ice cream into each. Serve immediately, with straws and long spoons.