Have you ever had something so delicious that you make involuntary yummy sounds? My youngest has always done this. We call it his, “making nummy sounds”. Well, I made this marscpone lemon ice cream the other night and my husband was making “nummy sounds”. In fact he licked the mixer, he scraped the ice cream (maker) pot. He just couldn’t get enough.
What inspired this recipe was the following:
- My boys love cheese cake and the like (but my daughter doesn’t like the taste of cream cheese)
- My daughter LOVES all things lemony
So, here were the challenges I faced:
- How to make ice cream rich and amazing like cheese cake without the cream cheese flavor…..enter marscapone.
- How to incorporate lemon. Reminder, if you add lemon juice to milk it sours so I couldn’t do this. Enter in lemon zest….but my husband hates having pieces of zest in his food. So, what if we infuse our milk with lemon zest just like I did when I make Lavender Vanilla Ice Cream?
Well, like I said, it was a big hit! I hope you like this amazing treat as much as my family did.
Marscapone Lemon Ice Cream
Ingredients:
- Zest of 1 lemon
- 1 cup whole milk
- 1/2 cup sugar
- 2 cups heavy cream
- 1 8oz package of marscapone
- 1 tsp vanilla extract
Directions:
In a pot, place the lemon zest, whole milk, and sugar. Heat until your milk begins to steam (stir your pot). Turn off the heat and let the lemon zest steep for 30 minutes.
After 30 minutes, pour your milk mixture through a strainer to remove all of the lemon zest. Now you have 2 choices.
- If you are making your ice cream tomorrow, place the milk mixture into the refrigerator to cool.
- If you are making our ice cream now, fill a bowl full of ice and add water to create an ice bath. Plunge the bowl that contains your strained milk mixture into the ice bath. Stir to cool down the milk mixture. You want this VERY cold. Then place in the refrigerator.
It’s now time to mix all your ingredients together. First, place your marscapone in a bowl and whip until smoothe. Add the heavy cream and vanilla and whip again. Finally take the cold lemon-infused milk mixture from the refrigerator and throughly mix it in with the marscapone/cream/vanilla mixture.
Now place your mixed/chilled ingredients into your ice cream maker according to the manufacturer’s directions.
Following the manufacturer’s instructions, process until your ice cream has reached a nice soft serve consistency. Mine takes approximately 25 minutes.
Serve it up and enjoy. Trust me, you will be totally blown away by this.
Notes:
- The success of making ice cream is making sure everything is cold when you start. If you ingredients are not chilled and if your ice cream maker is not fully frozen, you will not achieve the desired results
- This recipe makes approximately 1 quart of ice cream. If your ice cream maker is smaller than 1 quart you will have to adjust the ingredients.
This is a truly decadent way to “Beat the Heat”.
Enjoy!
Level 1 Homemaker
Sounds divine!
Helen
this looks lovely and ill give this a go
Danni Baird @ Silo Hill Farm
Leave it to you to find a way to please everyone in a delicious way!
Nicky @ Pink Recipe Box
I love mascarpone and lemon, so I just know this recipe will be perfect for me! I’d be thrilled if you’d come on over to Pink Recipe Box and link up at Creative Wednesdays: http://pinkrecipebox.com/creative-wednesdays-with-pink-recipe-box-3/