This ice-cream arose from a happy accident: I had some mascarpone that needed to be used up and I also was planning to bake a cake for Paul's birthday. The cake I baked was Grandmother's Very Creamy Chocolate Cake. (It was very good, very dense, very rich and most importantly, very easy.) However, the recipe suggested that it needed a creamy accompaniment....and I had this mascarpone to use up. I think you can see the obvious solution.
There is a mascarpone ice-cream recipe in The Perfect Scoop. But it's a custard based recipe, which can be a lot of work. Fresh from the success of last week's cinnamon molasses ice-cream I was ready to try the no custard technique again (i.e. the lazy way).
What really makes this recipe is the excellent vanilla paste that my brother gave me for my birthday. The flavour of this ice-cream is very similar to the filling in tiramisu, and I think it is one of my new favourites.
1 cup milk
3/4 cup sugar
1 cup mascarpone cheese
1 cup whipping cream
2 tsp vanilla
1. Dissolve sugar in milk.
2. Whisk in mascarpone, whipping cream and vanilla.
3. Freeze in your ice-cream maker according to directions.