Wonderful, rich mascarpone ice cream – creamy, indulgent, and beautifully simple. Natural and homemade, it’s especially perfect for serving with coffee as an Italian dessert known as affogato – a scoop of ice cream drowned in hot espresso.
Makes about 1 litre.
Ingredients for mascarpone ice cream:
- 250 ml whole milk
- 150 g sugar
- 5 egg yolks
- 500 g mascarpone
- a generous pinch of salt
Bring the milk to a boil. Meanwhile, whisk the egg yolks and sugar until pale and fluffy. Gradually add half of the hot milk to the yolk mixture, whisking continuously. Then pour everything back into the saucepan with the remaining milk. Heat gently over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not boil, or the mixture may curdle. Remove from the heat, let sit for 5 minutes, then add the salt and mascarpone. Whisk until smooth. Cover with cling film and chill thoroughly in the fridge, preferably overnight (about 12 hours).
Pour the chilled mixture into an ice cream maker and follow the manufacturer’s instructions. Transfer to a container and freeze for a few hours.
Without an ice cream maker:
Freeze the mixture, stirring or blending every 30 minutes for the first 3 hours to prevent ice crystals and achieve a smooth texture.
Affogato (espresso with ice cream):
- 1 shot strong espresso
- 1 – 2 scoops ice cream (vanilla or mascarpone)
Place a scoop of ice cream in a cup, pour over hot espresso, and serve immediately.
Enjoy!
Recipe source: The Perfect Scoop by David Lebovitz.
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