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Cherry Mascarpone Ice Cream

Servings: 3 pints


  • 1 lb/450g cherries pitted
  • 1 tbs/15ml lemon juice
  • 2 c/475ml heavy cream
  • 2/3 c/140g granulated sugar
  • 2 egg yolks
  • 8 oz/225g mascarpone
  • ½ tsp salt


  • Chop cherries into coarse pieces (1/4 pieces or smaller). Blend with 1/3 c sugar and lemon juice. Cover and set in fridge to macerate.
  • Whisk egg yolks with 1/3 c sugar until pale yellow ribbons. Heat 1 c cream in a sauce pan over med until not quite simmering.
  • Add ¼ of the cream to the egg yolk mixture while whisking constantly. Pour egg mixture back into hot cream slowly while stirring constantly. Continue stirring until custard starts to thicken.
  • Remove from heat, cover with plastic wrap pressed to surface to prevent a skin forming and chill until room temperature.
  • Beat remaining 1 c cream with mascarpone and salt until smooth (but not truly whipped). Add in custard and macerated cherries (including all liquid). Beat until completely combined and cherry pieces are distributed.
  • Chill according to your ice cream freezer’s directions.


Adapted from recipe by Gastro Senses.