It might be obvious, but I’m not a person who reaches for vanilla flavored things. I do like vanilla cake (with chocolate frosting), shortbread cookies (dipped in chocolate) and pound cake (in my mom 7-layer chocolate frosted recipe). But as you can see there’s a common partner with that vanilla…
A good vanilla flavor is hard to find as well. Unless you use the bean itself or good vanilla extract (I can be a little bit of a snob about this since I make my own), the vanilla flavor is kind of bland with no depth and no matter what flavor it’s trying to be, bland desserts never rank high on my list.
However, for all my love of chocolate, this one recipe changed the way I feel about vanilla. Really.
This was (yes, it’s gone already) the most creamy ice cream I’ve had yet with just enough sweetness and richness from the marscapone added to a vanilla bean flavor. Seriously, please make this. It will cool you off from this ridiculous heat, is perfect for parfaits topped with anything from hot fudge sauce (sorry I had to), pomegranate syrup, fruit, nuts or crushed cookies and a delectable midnight snack, which Elena and I definitely did Saturday night after it churned.
Marscapone Ice Cream (makes 1 quart)
Adapted by David Lebovitz’s Perfect Scoop
1 cup milk (I used skim)
3/4 cup sugar
pinch of salt
5 large egg yolks
1 tablespoon of vanilla extract
2 cups of mascapone cheese
Directions
1. Make an ice bath by putting ice and cold water in a large bowl. Put another medium bowl in the middle with a fine mesh strainer on top.
2. In a small pot, heat the milk, sugar and salt until the sugar dissolves.
3. In another medium-sized bowl with a towel underneath (this will prevent the bowl from moving in the next step), whisk the yolks.
4. Continuing to whisk, slowly pour the heated milk mixture into the yolks. After completely incorporated, pour the mixture back into the pot over medium low heat.
5. Stir with a wooden spoon until the mixture is think and coats the back of the spoon.
6. Pour the custard through the mesh strainer into the chilled bowl. Stir every so often until cool and then move the mixture to the refrigerator until thoroughly chilled, about 2 hours.
7. Once chilled, using a hand mixer, beat the marscapone cheese into the custard before freezing the mixture in your ice cream maker according to your device’s instructions.
8. After about 30 minutes, try not to eat the soft serve in one sitting 
{ 7 comments… read them below or add one }
That ice cream looks divine! I will definitely be trying this!
That looks great! My sis has an ice cream maker, and since I’m staying with her I will definitely be trying this!
Oh, and yes, I wish I could travel around the world writing about food too!!
you’re probably amazing. wait, let me check… yep, amazing. this looks delicious!!! gotta love homemade ice cream!
This looks amazing! Maybe I should add homemade ice cream maker to my list of kitchen tools to buy
It was so great meeting you last night! Good luck/have fun in NY!
I am so jealous of your ice cream maker. And marscapone ice cream? Get out of here girl! Have a wonderful time in New York! Can’t wait to hear about it when you get back.
New to your blog — found you through Fit Chick in the City! Great work!!
Marscapone Ice Cream — wow! That sounds out of this WORLD!!
Ahhhhhhhhhhhhhhhhhhhh I’m obsessed with cheese ice cream! This sounds to die for.
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