Lemon Curd Mascarpone Ice Cream Recipe
When life offers you lemons, it's time to make Ice Cream! Lemon Curd and Mascarpone combine to make this oh so creamy Mascarpone Lemon Curd Ice Cream. It's Simply Delicious!
ice cream, lemon curd, mascarpone
¼ half and half
light corn syrup
Prepare an ice bath in a large bowl.
Make a slurry by combining the cornstarch with ¼ cup of the whole milk. Set aside.
In a 4 qt saucepan, whisk half and half, corn syrup, remaining whole milk and salt. Bring to a boil over medium heat. Cook for 4 minutes.
Stir cornstarch slurry into boiling milk mixture.
Return to a boil and cook until the mixture is thickened, approximately 2-3 minutes. Remove from heat.
Place mascarpone in a bowl. Whisk to soften.
Slowly pour hot milk mixture into the bowl with mascarpone, whisking vigorously to break up any lumps.
Place bowl over ice bath to chill.
Once chilled, pour into ice cream maker and process according to your ice cream maker’s instructions.
Once the ice cream pulls away from the sides of the machine, add in lemon curd. Churn until no yellow streaks remain.
Transfer ice cream into a storage container and freeze until set, about 3-4 hours.
Before serving, let ice cream sit for a few minutes to soften. Enjoy!
**This recipe is by no means low-fat, so to save a few calories, I used butter-less lemon curd, which uses whole eggs instead of yolks and butter. There are a ton of great recipes online!