Lemon Curd Mascarpone Ice Cream

Lemon Curd Mascarpone Ice Cream Recipe

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Patsy Fowler


this ice cream is good with the cheese in it every one loves it


★★★★★ 1 vote

30 Min


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2 c
whole milk
1 1/2 Tbsp
1 1/4 c
half and half
2 Tbsp
corn syrup, light
1/4 tsp
4 oz
mascarpone cheese, room temperature
1 c
lemon curd

How to Make Lemon Curd Mascarpone Ice Cream


  • 1prepare an ice bath in a large bowl.
  • 2make a slurry by combining the cornstarch with 1/4 cup of whole milk. set aside.
  • 3in a 4 quart saucepan, whisk half and half, corn syrup, remaining whole milk and salt. bring to a boil over medium heat. cook for 4 minutes.
  • 4stir cornstarch slurry into boiling milk mixture.
  • 5return to a boil and cook until the mixture is thickened, for 2-3 minutes. remove from heat.
  • 6place mascarsone in a bowl. whisk to soften.
  • 7slowly pour hot milk, mixture into the bowl with mascarone, whisking vigorously to break up any lumps.
  • 8place bowl over ice bath to chill.
  • 9once chilled, pour into ice cream maker and process according to your ice cream makers instructions.
  • 10once the ice cream pulls away from the sides of the machine, add lemon curd. churn until no yellow steaks remain.
  • 11transfer ice cream into a storage container and freeze until set, about 3 to 4 hours.
  • 12before serving, let ice cream sit for a few minutes to soften.

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About Lemon Curd Mascarpone Ice Cream

Course/Dish: Ice Cream & Ices
Other Tag: Quick & Easy

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