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.
That looks YUMMY!
ReplyDeletethanks Steph, give it a go!:) x
ReplyDeleteyummmm
ReplyDeleteEgg whites or egg yolks...?
ReplyDeleteBoth- as the recipe states the yolks go in with the mascarpone, then the whites are whisked and added later :)
ReplyDeleteOh my god! This is definitely going into the "have to make this" recipe bin :) Thanks!
ReplyDeleteHaha you're welcome! x
ReplyDeleteHey 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
ReplyDeleteHey Michelle!
ReplyDeleteNope no double cream needed, the mascarpone is its equally high-fat replacement :)
Enjoy!
12 AUGUST 201
Ice cream is the my weak point and I like to eat different ice cream. Thanks for the such a wonderful treat.
ReplyDeleteIce cream pics are awssome. I like to eat.
ReplyDeletePlease share with me.
ReplyDelete