The summer of gelato continues with this simple, creamy mascarpone gelato recipe. You won’t be able to stop at one scoop!
Mascarpone is one of my favorite ingredients. It’s what adds creamy decadence to tiramisu, and it makes a wonderful addition to many recipes including tarts and dips (check out my strawberry mascarpone tarts and cheesy jalapeño popper dip).
It adds an amazing yet subtle flavor to this simple gelato recipe. Trust me, you definitely want to make this.
Recipe Ingredients
- Egg yolks
- White granulated sugar
- Whole milk
- Heavy cream
- Vanilla extract
- Mascarpone cheese
How to Make This Mascarpone Gelato Recipe
You want to start by preparing my basic gelato recipe. For step-by-step photos, check out the original post (I’ve omitted the images here to keep this post from getting too long).
Place the mascarpone cheese in a medium-sized bowl and ladle in some of the hot gelato base.
Whisk until smooth. Repeat until all of the gelato base is incorporated into the mascarpone and the mixture is smooth.
Strain the mixture through a fine mesh strainer, then cover with plastic wrap, pressing the film directly against the surface of the liquid. This will help prevent a skin from forming as the liquid chills in the refrigerator.
Once the mixture is cold, spin it in your ice cream maker according to manufacturer instructions. There you have it!
Recipe Variations
This recipe is fantastic on its own, but you can easily add other flavors since the mascarpone has a creamy, neutral flavor. Here are a few ideas:
- Add strong, cold coffee or espresso for a coffee or espresso gelato.
- Puree your favorite berries in a blender and stir them into the base before straining the mixture.
- Stir in chopped up Oreos before transferring to the loaf pan.
- Add almond extract.
- Add your favorite whole spices to the mixture before chilling it, then strain them out before spinning (cinnamon, allspice, nutmeg, etc).
STORAGE INSTRUCTIONS
Keep covered in the freezer to avoid any freezer flavors sneaking into the gelato. It will be best enjoyed within two weeks.
WHAT’S THE DIFFERENCE BETWEEN ICE CREAM AND GELATO?
If you’re wondering about difference between these two desserts, trust me, you’re not alone. It’s confusing because they’re practically identical. Gelato uses a higher percentage of whole milk, while ice cream uses more heavy cream, all heavy cream, or equal parts heavy cream and whole milk. Because of this, gelato is a bit more dense.
More Gelato Recipes
If you love this recipe, be sure to check out my Basic Gelato Recipe, Strawberry Rhubarb Gelato Recipe, and Vanilla Milk Gelato.
You can also see my full archive of gelato recipes here!
Mascarpone Gelato
Ingredients
- 4 large egg yolks
- 5 1/2 ounces granulated sugar (3/4 cup)
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces mascarpone
Instructions
- In a medium saucepan, whisk together the egg yolks and sugar until smooth, thick, and pale yellow. This will take around 30 seconds. Whisk in the milk, cream, salt and vanilla until evenly combined.
- Place the saucepan over medium heat. Whisking almost constantly, cook the mixture until an instant-read thermometer reads 170 degrees F, approximately 10 minutes.
- Place the mascarpone cheese in a medium-sized bowl. Carefully add one or two ladles of the hot gelato base and whisk until smooth. Continue adding the hot liquid and whisking until the mascarpone is completely incorporated.
- Strain the gelato base through a fine mesh strainer into a medium-size bowl, preferably one with a pouring spout.
- Place plastic wrap directly against the surface of the liquid to prevent a skin from forming. Chill until the mixture is very cold, at least 6 hours or up to two days in advance.
- Briefly whisk the mixture, then prepare in an ice cream maker according to manufacturer instructions.
- Once the gelato has finished spinning, it will likely be a soft serve consistency. Transfer to a loaf pan (or similar sized pan), cover, and freeze until fully frozen but scoopable, up to 2 hours.
- Enjoy within 1-2 weeks for best flavor and texture. If the gelato is too firm to scoop directly out of the freezer, let it sit on the counter or in the refrigerator for 5 minutes before serving.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
This is my new favorite gelato! Incredible flavor!
OH, what an interesting recipe! I love making homemade ice cream/gelato – can’t wait to check this one out!
Hi, I was just wondering if it would be possible to add alcohol to this (possibly by tweaking it a little)? I know it tends to be necessary to change the ratios because alcohol effects the freezing point, but I just thought I’d ask. I have some marscarpone in my fridge that needs using and my dad has requested Baileys ice cream for Christmas; it would be nice to combine the two!