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Writer's pictureFrancesca Loomis

Mascarpone Ice Cream with Blueberries and Biscoff

I would pick a super elaborate ice cream recipe as my first official attempt at making ice cream, but I'm happy to say it turned out great! I made it twice in one week and the second time (since I was an expert by now) came out even better and had a creamier consistency. It paired very nicely with a slice of my grandma's pound cake.


Mascarpone (and Italian cream cheese) may sound weird in ice cream but trust me, the flavors worked very well together! Can't find Biscoff cookies? Graham crackers will work in a pinch. The one small addition I made to the original recipe by Wood and Spoon was to add some additional blueberries to the filling. This is optional but I liked having a burst of fresh blueberries as I took a spoonful, plus it made it a little more visually appealing.


Making ice cream was a little more labor intensive than I was expecting but once you get the hang of it, it's relatively easy and straight-forward. In essence what you do is make the ice cream base by cooking and whisking ingredients together, then let the base chill and meanwhile make your filling. Then you process your base in an ice cream maker* (YES, you do need one unfortunately) and finally add your filling and chill it all together in the freezer.


*Remember to freeze your container for at least 24 hours prior.

Servings: as many as your heart desires (can easily feed 8-10)


Ingredients (base):

2 cups whole milk

4 egg yolks

1/4 cup sugar

8 oz mascarpone

Pinch of salt


Ingredients (filling):

1 cup + 1/4 cup* blueberries

1/4 cup sugar

2 oz crushed Biscoff cookies

*optional


Directions:

Combine milk and 2 tbsp of your sugar in a medium sauce pan on low and let it come to a simmer, stir occasionally. Combine egg yolks and remaining sugar in a bowl (stand mixer or hand mixer) and whip on medium until light and fluffy, 3-5 minutes. Once the milk has started simmering, SLOWLY add 1 cup to your bowl and whip on low until combined, about 30 seconds. Pour the mixture back into the saucepan and cook over medium-low and stir constantly until the mixture barely thickens, about 4-5 minutes. Take off heat and whisk in the mascarpone and pinch of salt until combined. Strain into a gallon-sized plastic bag and seal it. Cool the bag in a big bowl of ice water or in the fridge (this will be mush slower). While that chills, prepare your filling by combining 1 cup of blueberries with 1/4 cup sugar in a small sauce pan and bring to a boil over medium heat. Reduce the heat and let it summer until it slightly thickens. Take off heat and add remaining 1/4 cup blueberries. Filling needs to be cool before combining with the ice cream base. Prepare your Biscoff cookies - I put them in a small ziplock bag and crush them with my hand or lightly hammer. You can also use a food processor. Once the base has chilled, process the ice cream base in an ice cream maker for about 20-25 minutes. Spread the ice cream base in a medium loaf pan. I layer it like this: 1/3 base, 1/2 blueberries + Biscoff, 1/3 base, 1/2 blueberries + Biscoff, 1/3 base, then I add any remaining blueberries and /or Biscoff cookies on top. I use a knife to swirl the filling into the ice cream base after each additiona. Chill the loaf pan for a few 2-3 hours until ice cream hardens.


Recipe from Wood and Spoon.

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