By Jennifer, Savory Simple
Did you know that mascarpone cheese makes an excellent base for ice cream? It’s dense, creamy texture and rich, neutral flavor take a classic dessert to the next level. This recipe is a twist on cookies and cream ice cream that will satisfy both traditionalists and cheese lovers alike.
If you like saving time as much as I do, here’s a suggestion. Since the ice cream base needs to chill for several hours before churning in a machine, one way to save time is to cook it the night before so that it can chill overnight in the refrigerator. The base only takes about 20 minutes to cook, and most ice cream machines require 10-20 minutes for spinning. If you leaving the chilling for overnight, this ice cream takes almost no time at all!
By Jennifer, Savory Simple Prep: 15 minutes
Cook Time: 20 minutes
Yield: about 1 quart Ingredients:
1 1/2 cups whole milk
2/3 cup sugar
6 large egg yolks, lightly beaten
1 container (8 ounces) Wisconsin mascarpone cheese
1 tablespoon vanilla extract
1 1/2 cups coarsely crushed chocolate sandwich cookiesDirections:
Warm the milk in a large, heavy saucepan over medium-low heat to 175°F; stir in sugar until dissolved. Whisk a 1/3 cup hot milk mixture into the egg yolks in a bowl. Return all to saucepan, whisk constantly. Cook and stir over low heat until mixture reaches 160°F and is just thick enough to coat the back of a metal spoon, about 10-15 minutes. Do not boil.Remove from heat. Whisk in mascarpone cheese and vanilla until smooth. Cool quickly; place saucepan in a large bowl of ice water. Stir until custard has cooled to room temperature, about 2-4 minutes. Remove from ice water. Press plastic wrap onto the surface of custard. Refrigerate at least 4 hours or overnight.
Pour custard into ice cream maker, two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard mixture until ready to freeze. Transfer ice cream to large bowl. Fold in cookies. Spoon ice cream into freezer containers. Freeze for least 4 hours before serving. Repeat with any remaining custard mixture.
Recipe Tip: You can use whole, reduced-fat or low-fat milk with this recipe. The mascarpone cheese is very creamy and adds fat, so heavy whipping cream isn’t necessary. The higher the fat content of the milk, the richer the ice cream will be!