Make lemon mascarpone ice cream yourself
Lemon mascarpone ice cream is almost a Ice cream classicwhich must not be missing in your repertoire. Here I show you my recipe.
In my opinion, the summer is just taking a little break anyway. Therefore, try this refreshing ice cream at home. Even if the sun is not shining times, the taste certainly brings the Memory of hot summer days back.
In the last section I have given you a few Variations described. If you want to vary your lemon mascarpone ice cream a bit, check out my suggestions with lavender, basil and rosemary, for example (see. Tips).
Content
Recipe
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Lemon mascarpone ice cream
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 420 g Milk
- 150 g Mascarpone
- 150 g Lemon juice (approx. 1 large or two small lemons, see tips)
- 60 g Cream
Dry ingredients
- 76 g cane sugar *
- 64 g Dextrose *
- 38 g Dry glucose *
- 34 g Skimmed milk powder *
- 1 g Locust bean gum *
- 1 g Guar gum *
- 1 Pr Salt
Optional
- 20 g Glycerin *
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients. Small quantities of less than 1 g should be weighed using a fine scale. If any of the ingredients have become lumpy, pass them through a sieve.64 g dextrose, 38 g dry glucose, 34 g skimmed milk powder, 76 g cane sugar, 1 g locust bean gum, 1 g guar gum, 1 pinch of salt
- Mix the dry ingredients well.
- Place all the liquid ingredients in a saucepan and heat the mixture over a medium heat, stirring constantly.420 g milk, 60 g cream, 150 g mascarpone
- Add the dry ingredients to the milk-cream-mascarpone mixture, stirring constantly.
- Keep stirring the ice cream mixture for a few minutes until just before it boils. Turn off the hob and remove the pan from the heat.
- Leave the ice cream mixture to mature in the fridge for at least 1 hour or overnight.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Meanwhile, beat the ice cream mixture well again with a mixer and then start the freezing process.
- When the ice cream mixture has firmed up a little, add the lemon juice.150 g lemon juice
- Optional: Just before the ice cream is ready, add the alcohol or glycerine.20 g glycerine
Notes
Tips and variations on lemon mascarpone ice cream
- The lemon juice is only stirred in during the freezing process. The ice cream mixture should be as cool as possible, otherwise the milk protein may flocculate due to the acidity.
- A nice variation it can be, Different varieties of lemons to taste. The differences in combination with a milk ice cream mass are not as pronounced as it is with the Lemon sorbet the case. But it still gives the ice cream a slightly different flavor. In a well-stocked fruit store or on the Internet you will certainly find. Try, for example, the from Italy originating Amalfi lemon off.
- Also through the use of Herbs you can give the ice cream a special touch. How much you use and how long you let the herbs steep depends on your taste. It is suitable Basil, rosemary or lavender. For example, add 1 tablespoon fresh basil leaves, 1 stalk rosemary or 1 tablespoon dried lavender flowers (e.g. Lavender flowers dried BIO 500 g I Lavender 100% natural from € 16.90 (€ 33.80 / kg))* to the ice cream mixture during the freezing process. Remember to strain the herbs before blending and freezing.
- As Toppings are suitable for example Amaretti cookies (e.g. Gadeschi Amaretti 1kg)* or Butter cookies. It is best to crumble them by hand beforehand or to work them in a bag with a rolling pin and sprinkle them over the finished ice cream.
- The mascarpone makes the ice cream rather solid in the freezer. If you don't want to use glycerin, you can also add a Shot alcohol add to the ice cream. Alcohol that goes well with lemon mascarpone ice cream is Limoncello (e.g. Villa Massa Limoncello (1x0.7l from € 16.99 (€ 24.27 / l))* .
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It really tastes great. So nice and refreshing. Thank you so much for the recipe!
A really great recipe.
The ice cream tastes really good, but the mascarpone makes it a little firm. We then let it thaw a little. Then it was perfect. Maybe I'll have to try it with glycerine after all.
Hello Kevin,
Yes, try glycerine or alcohol. This makes the ice cream much easier to scoop.
Kind regards