Vanilla Bean Mascarpone Ice Cream Recipe

This is a variation on Creole Cream Cheese Ice Cream, created when I went to Phoenicia for some buttermilk – which I did not find, so I bought mascarpone cheese instead. I already had milk and cream, and just needed some inspiration for ice cream, thinking buttermilk would be good. I also used a vanilla bean and brown sugar, so it came out a little like a brown vanilla, and the result was creamy and divine.

The bits floating around were from the cream-top whole milk I bought; they incorporated after coming to a boil. They stand out because the rest of the milk/cream is brown from the brown sugar.

Post-churn – look at the nummy vanilla beans in there!

After reading the ingredients on the mascarpone container, of course now I have to make mascarpone cheese! I really didn’t think I would go down that rabbit hole, but now I’ve purchased a better thermometer, cleaned up an old giant stainless steel stock pot I found, and even bought a Lekue cheese making kit from Sur La Table.

Print Recipe

Vanilla Bean Mascarpone Ice Cream

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Ingredients

• 1 1/4 c whole milk
• 1 1/2 c heavy cream
• 12 oz mascarpone cheese container, softened (this was a volume measurement, or 1 1/2 c)
• 2 T cornstarch
• 1 vanilla bean, sliced lengthwise and scraped - I used Madagascar
• 1/4 c light corn syrup
• 3/4 c packed dark brown sugar
• pinch of salt - I never have sea salt, but I think I used kosher salt

Instructions

1

Mix the cornstarch in a small bowl with some of the milk to create a slurry

2

Put the softened mascarpone in a heat-proof bowl

3

In a heavy saucepan, bring the rest of the milk, the cream, vanilla bean, corn syrup and brown sugar to a boil; boil for 4 minutes

4

Remove from heat, whisk in the cornstarch slurry and return to boil until thickened, usually 1 minute or so

5

Remove the vanilla pod

6

Pour the milk/sugar base over the mascarpone and whisk to incorporate

7

Chill the base - I put it in the fridge overnight this time, instead of the ice bath

8

Pour into ice cream machine and churn - it was ready in 30 minutes

This is really a yummy, creamy, subtle flavor and texture that I think might be my favorite so far. It’s almost so subtle that it needs a sauce, although I hate to cover the mascarpone flavor. It might be good paired with a scoop of chocolate, perhaps?

I love how other (more engaged) food blogs do tons of photos with fabulous props and lighting. I read a little about how that’s done, but for now, my iPhone square photos on dish towels are doing what I need.