Description
Treat yourself to a delightful summer dessert with this easy-to-make Blueberry Mascarpone Ice Cream. This creamy dessert features a rich mascarpone base infused with a luscious blueberry sauce and topped with crunchy Biscoff cookie crumbles. Perfect for warm evenings or festive gatherings, each spoonful is packed with vibrant flavors that will leave everyone craving more. The harmonious blend of sweet blueberries and smooth mascarpone creates an unforgettable experience, making it an ideal choice for both casual indulgence and special occasions.
Ingredients
Scale
- 2 cups whole milk
- 4 large egg yolks
- 3/4 cup sugar
- 8 ounces mascarpone cheese
- 1 cup blueberries
- 1/4 cup sugar (for sauce)
- 2 ounces crumbled Biscoff cookies
Instructions
- In a saucepan, combine blueberries and 1/4 cup sugar over medium heat. Cook until the blueberries burst (about 5-7 minutes). Let cool.
- Heat whole milk in a saucepan until warm. Whisk together egg yolks and 3/4 cup sugar; gradually add warm milk to temper the yolks. Return to heat and cook until thickened (about 10 minutes). Stir in mascarpone until smooth.
- Once cooled, fold blueberry sauce into the mascarpone base.
- Pour into an ice cream maker and churn according to instructions until soft-serve consistency. Transfer to an airtight container and freeze for at least 4 hours.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 260
- Sugar: 24g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 100mg