Best Mascarpone Gelato Recipes

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STRAWBERRY-MASCARPONE GELATO



Strawberry-Mascarpone Gelato image

A gelato dish from northern Italy enjoyed by all. Garnish with whole strawberries.

Provided by manella

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 5h50m

Yield 6

Number Of Ingredients 6

3 cups strawberries, hulled and quartered
1 (8 ounce) container mascarpone cheese
1 cup whole milk
¾ cup white sugar
1 tablespoon lemon juice
⅛ teaspoon salt

Steps:

  • Place strawberries into a blender or food processor and puree until smooth. Pour puree through a fine-meshed sieve or strainer over a large bowl. Press on the berries using a rubber spatula or wooden spoon to extract all juices; discard solids.
  • Combine mascarpone cheese, milk, sugar, lemon juice, and salt in the blender or food processor; blend until smooth. Pour into strawberry puree and stir well. Cover and refrigerate until chilled, at least 3 hours to overnight.
  • Place chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.
  • Let gelato sit at room temperature for 10 to 15 minutes before serving.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 32.8 g, Cholesterol 50.7 mg, Fat 18.9 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 85.5 mg, Sugar 30.6 g

MASCARPONE GELATO



Mascarpone Gelato image

Mascarpone is an Italian cream cheese; this is like having a cheesecake-flavored gelato.

Provided by Martha Stewart

Yield Makes about 1 quart

Number Of Ingredients 6

2 cups whole milk
1 vanilla bean, split lengthwise and scraped
5 large egg yolks
1/2 cup sugar
1 cup heavy cream
1 cup mascarpone

Steps:

  • In a medium saucepan, heat milk and vanilla bean and scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes.
  • Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.
  • Remove vanilla bean. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
  • Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl set over an ice bath to chill. Whisk in mascarpone until completely blended, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.

MASCARPONE GELATO



Mascarpone gelato image

Number Of Ingredients 4

2 pieces eggs
1 pinch salt
120 grams sugar
300 grams mascarpone

Steps:

  • Separate eggs
  • Beat egg whites: insert the butterfly into the bowl of the Thermomix. Insert the egg whites and a pinch of salt and work 3 Min. 37 ° Vel. 4.
  • In separate bowl, mix egg yolks with 120 g of icing sugar; mix until creamy.
  • Add the egg mixture to the bowl without removing the butterfly. Add 300 g of mascarpone. Mix 1 Min. Vel. 3
  • Put in a low and wide container and let it freeze for approx. 6 hours.
  • Remove from freezer 5 min. before serving. Cut into pieces and insert into bowl. Mix 20 Sec. Vel. 7
  • Serve immediately.

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