Description
Indulge in the rich and creamy delight of Blueberry Mascarpone Ice Cream! This refreshing dessert features a luscious mascarpone cheese base, complemented by a homemade blueberry stovetop sauce that offers a burst of flavor in every bite. The addition of crunchy Biscoff cookie crumble provides an irresistible texture, making it perfect for summer gatherings or cozy nights at home. Easy to make with simple ingredients, this ice cream not only satisfies your sweet tooth but also impresses with its vibrant color and presentation. Treat yourself to this luxurious frozen delight—your taste buds will thank you!
Ingredients
Scale
- 2 cups whole milk
- 4 large egg yolks
- ¾ cup sugar
- 8 ounces mascarpone cheese
- 1 cup blueberries
- ¼ cup sugar (for sauce)
- 2 ounces crumbled Biscoff cookies (or substitutes)
Instructions
- Prepare the blueberry sauce by cooking blueberries and sugar in a medium saucepan over medium heat until thickened. Let it cool.
- In another saucepan, whisk together whole milk, sugar, and salt over medium heat until warm. In a bowl, temper egg yolks with warm milk mixture, then return to the saucepan and cook until thickened.
- Stir in mascarpone cheese until smooth and let cool completely before churning.
- Churn the mixture in an ice cream maker according to instructions. Layer with blueberry sauce and sprinkle with Biscoff crumbs before freezing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 290
- Sugar: 24g
- Sodium: 65mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg