Mascarpone strawberry cheesecake ice cream recipe

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A delicious cheese cake ice cream using Mascarpone cheese and strawberries. You can make this ice cream even if you don't have an ice cream machine; all you need to do is take the ice cream out of the freezer every 2-3 hours and stir it well using a fork, whisk or even an electric mixer.
Preparation time: 5 minutes, Cooking time: 20 minutes, Serves: 6 


2 whole eggs
2 Tbsp vanilla essence
1 1/2 Tbsp corn flour
3/4 cup granulated sugar

1 cup whole (full fat) milk

8 ounces (250 g) Mascarpone cheese
1/4 cup granulated sugar
lemon zest from 1/2 a lemon (save the juice for the strawberry sauce- see below)

2 cups double (heavy) cream

3-4 biscuits, crumbled (use Digestive Mcvities, if you can get them)

For the strawberry sauce
A 10 ounce (300 g) pack of forzen strawberries (or the equivalent of fresh strawberries), cut in half
Juice from half a lemon)
4-5 Tbsp granulated sugar


Heat the milk in a pan. When it comes to a boil, lower heat and simmer for 5 minutes.

In an electric mixer bowl, add the eggs, the 3/4 cup sugar, the vanilla essence and the corn flour. Beat at high speed until the mixture is smooth and creamy. Start adding slowly the hot milk, a little at a time, while mixing. When all the milk has been added, stop beating and set aside.

In another bowl, add the 1/4 cup sugar, the Mascarpone cheese and the lemon zest. Using a wire whisk, whisk until the cheese is uniformly combined with the sugar and lemon zest (for best results, the Mascarpone cheese should come to room temperature).

Pour the egg and milk mixture into the Mascarpone mixture and whisk well. Add the double cream and whisk for 2 to 3 minutes more (you can use an electric mixer). Set aside and let the mixture cool down completely.

When the ice cream mixture has cooled down, cover with plastic wrap and freeze. After 2-3 hours, remove the ice cream from the freezer and whisk well. This will break any ice crystals that may form and ensure that the ice cream has a smooth consistency. Repeat this procedure 3 or 4 more times. Just before the ice cream sets, add the crumbled biscuits and strawberry sauce (see below) and mix well.

To make the strawberry sauce
Add the strawberries, sugar and lemon juice in a pan and bring to a boil. Lower heat to medium and cook until the sauce thickens (there should be a lot of water coming out of the strawberries, especially if you use frozen ones). When the sauce has the right consistency remove it from the heat and let it come to room temperature. Put it in the refrigerator, together with the crumbled biscuits until they are needed to go into the ice cream.

Notes and tips

The ice cream will take around 16 to 24 hours to completely set. Time depends on your freezer and the the ingredients used.
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This recipe calls for milk and cream. It's clear in the method portion of the recipe that the milk is added but when is the cream added?

*** Editor's note:

Tammy, you are right. The recipe did not mention anything about the cream. The cream must be whisked in to the combined Mascarpone, egg, sugar and milk mixture. We have corrected the recipe; thank you for the comment!

Posted by Tammy Jean on Oct 08, 2010, 06:07

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