Mascarpone Ice Cream

"After the mascarpone cream I didn`t believe anything could make my heart beat that fast but I was wrong."
Preparation15 min.
Cooking30 min.
Тotal45 min.
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  • mascarpone - 1 2/5 cups (350 g)
  • eggs - 3 yolks
  • cognac - 2 tbsp
  • milk - 2/5 cup (100 ml)
  • sugar - 1/5 cup (60 g)


Separate the yolks of the eggs and beat them with sugar, to form a thick foam. With stirring, add the brandy, mascarpone and milk. Continue to beat the mixture for a few minutes.

Pour the finished mixture into a suitable container and freeze in freezer for 60 minutes. Remove, beat with mixer for at least 4 minutes and put the mixture in a refrigerator again. The procedure is repeated three times.

Then leave the ice cream for 3-4 hours in the freezer to harden completely. Serve the mascarpone ice cream with crushed walnut kernels, biscuits, or fruit of your choice.


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