- 12 oz Cherriespitted and halved
- 1 ¼ cups Sugardivided
- 2 tbsp Watercold
- 1 handful Fresh mintfinely sliced
- 2 Eggs
- 4 Egg yolks
- 1 ½ cups Heavy cream
- 9 oz Mascarpone
Cherry, Mint & Mascarpone Ice Cream
To make this truly scrumptious Cherry, Mint & Mascarpone Ice Cream, you won’t need any fancy appliances because it’s no-churn! This delicious ice cream is packed with bright cherry and fresh mint flavor. It’s the perfect treat for a hot summer day and definitely a must-try when you are feeling like having an ice cream.
The base of this velvety and rich in flavor ice cream is made with mascarpone cheese and custard, which uses eggs and egg yolks to thicken and add that rich flavor. Next, the base is swirled with a quick stovetop cherry sauce. This ice cream has a pretty high quantity of cherries in it as my family really enjoys having lots of cherry flavor in there. And if you are really into cherry flavors, too, you will love this recipe.
To make the Cherry, Mint & Mascarpone Ice Cream, you will need the following ingredients:
Steps to make Cherry, Mint & Mascarpone Ice Cream
1 | Make cherry sauce | 5 |
In a small saucepan on a medium heat, combine 12 ounces pitted cherries, ¼ cup sugar, and 2 tablespoons water. Simmer, stirring occasionally, until the cherries are softened and the sugar dissolved, about 5 minutes. | ||
2 | Mash cherries | 1 |
Using a masher or immersion hand blender, crush the cherries into a chunky compote. | ||
3 | Add mint leaves | 1 |
Fold in finely sliced mint leaves and set aside to cool. | ||
4 | Make custard | 10 |
Meanwhile, half-fill a pan with water and bring to a gentle simmer. In a large heat-proof bowl, combine 2 eggs, 4 egg yolks, and the remaining 1 cup sugar and set the bowl over the pan of simmering water. Make sure the bottom of the bowl doesn’t touch the water. Whisk the egg mixture constantly until thick and smooth, 8 to 10 minutes. Remove the bowl off and place it on a heat-proof surface, whisking constantly until the mixture is cooled. | ||
5 | Combine heavy cream and mascarpone | 1 |
In a separate bowl, whisk together 1 ½ cups heavy cream and 9 ounces mascarpone. | ||
6 | Combine custard and mascarpone mixture | 1 |
Once the custard is cooled, fold it through the mascarpone mixture until just mixed. | ||
7 | Swirl in cherry sauce | 1 |
Transfer the mixture to a freezer-safe container and swirl in the cherry sauce. | ||
8 | Freeze | 12h |
Freeze for 12 hours and give it a gentle stir every couple of hours until frozen. | ||
9 | Serve | |
Remove the ice cream from the freezer 10-15 minutes before serving to soften. | ||
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