Wednesday, 2 June 2010

Mascarpone Cheesecake Ice Cream


The title of this post says it all, and yup, just like all the other ice cream recipes on this blog no churning or special fancy-pants machine is required :)

Happy chomping!

Mascarpone Cheesecake Ice Cream
Makes about 1 pint

Stir together in a bowl until well-combined:
250g mascarpone cheese
2 egg yolks
1/2 cup (about 85g) icing sugar, sifted
Generous sprinkling of salt
1 tsp vanilla extract

In a separate bowl (ensure it is clean and dry), whisk 2 egg whites until stiff and fold into the cheese mix until well-combined. Roughly crush 6 digestives into chunks (or use ginger nuts, shortbread, graham crackers or any other cheesecakey biscuit you like) and stir in.

Freeze for at least 4 hours or until completely firm. Before serving, leave at room temperature for a few minutes (or move it to the refrigerator for 20 mins) to ease scooping.


12 comments:

  1. thanks Steph, give it a go!:) x

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  2. Egg whites or egg yolks...?

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  3. Both- as the recipe states the yolks go in with the mascarpone, then the whites are whisked and added later :)

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  4. Oh my god! This is definitely going into the "have to make this" recipe bin :) Thanks!

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  5. Hey Sam! Just double checking to make sure that I don't need double cream for this? Am in KL now so if it did that would pose a problem. Michelle

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  6. Hey Michelle!

    Nope no double cream needed, the mascarpone is its equally high-fat replacement :)

    Enjoy!

    12 AUGUST 201

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  7. Ice cream is the my weak point and I like to eat different ice cream. Thanks for the such a wonderful treat.

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  8. Ice cream pics are awssome. I like to eat.

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