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Lemon & Mascarpone Ice Cream


4 Egg Yolks

4oz/100g Sugar

10oz/300ml Milk

10oz/300ml Heavy Cream

8oz Mascarpone at room temp

Zest of 1 Lemon


  1. Pour Milk into saucepan & slowly heat until almost boiling, then remove from the heat. Do not let it boil.

  2. Mix together the sugar & the egg yolks. Add the hot milk really slowly, so the eggs don't scramble. I usually just put a splash of milk into the bowl in the beginning.

  3. Return to the mixture to the pan. Stir constantly while gently heating until it has thickened enough so a film forms on the back of a wooden spoon that you can run your finger through & it leaves the line. Do not let it boil or it will separate. Remove from heat.

  4. Wait 5-10 minutes, but mixture is still warm, add the Mascarpone & stir until it melts. Let cool.

  5. Add Lemon Zest to Mixture & put in fridge.

  6. Once cold, add Heavy Cream & stir well.

  7. Turn on ice cream maker & pour in mixture. As ice cream begins to form (3-4 minutes) add an egg white.

  8. When Ice Cream has become solid & bowl rotates around ice cream (about 15 mins total), transfer to a freezer safe container, cover & let freeze until set. I generally wait 4-6 hours, or overnight.

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