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Blueberry Mascarpone Ice Cream

Blueberry Mascarpone Ice Cream: Your Dreamy Summer Indulgence

Indulge in Blueberry Mascarpone Ice Cream, a refreshing summer dessert that combines creamy mascarpone with a burst of fresh blueberry sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 6 scoops
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Whole Milk Can substitute with 2% for a lighter version.
  • 4 large Egg Yolks Do not overheat to avoid scrambling.
  • 2 tablespoons Sugar Granulated or cane sugar.
  • 1 cup Mascarpone Cheese Can substitute with cream cheese.
  • 1 pinch Salt Balances sweetness.
Blueberry Sauce
  • 2 cups Blueberries Fresh or frozen, do not thaw.
  • ¼ cup Sugar Enhances flavor during cooking.
Crunchy Layer
  • 1 cup Biscoff Cookies Any crunchy cookie can substitute.

Equipment

  • Saucepan
  • Ice cream maker
  • Freezer-safe container

Method
 

Ice Cream Preparation
  1. In a medium saucepan, gently warm 2 cups of whole milk and 2 tablespoons of sugar over medium heat until it begins to simmer.
  2. In a separate bowl, vigorously beat 4 egg yolks with the remaining sugar until fluffy and pale.
  3. Gradually add the warm milk mixture to the yolks, whisking continuously to temper.
  4. Return this mixture to the saucepan and cook over low heat until it thickens, about 5–7 minutes.
  5. Whisk in 1 cup of mascarpone cheese and a pinch of salt. Chill completely.
Making the Blueberry Sauce
  1. In a small saucepan, combine 2 cups of blueberries with ¼ cup of sugar, cooking over medium heat.
  2. Bring to a gentle simmer and cook for 10–15 minutes until thickened.
  3. Remove from heat and let it cool completely at room temperature.
Churning the Ice Cream
  1. Once the ice cream base is chilled, pour it into an ice cream maker.
  2. Churn according to manufacturer's instructions, approximately 20–25 minutes.
Layering and Freezing
  1. In a freezer-safe container, layer the churned ice cream with swirls of blueberry sauce and crumbled Biscoff cookies.
  2. Repeat until all ingredients are used, swirling gently with a spoon.
  3. Cover tightly and freeze for at least 4 hours or until completely solid.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 80mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 350IUVitamin C: 5mgCalcium: 150mgIron: 0.5mg

Notes

For optimal texture, consume within two weeks. Store in a metal container covered tightly to avoid ice crystals.

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