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Cherry Pie Mascarpone Ice Cream is the Ultimate Summer Treat

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Elevate your ice cream game with this delicious cherry pie mascarpone ice cream. Trust us, it’s worth the brain freeze.

Photo of cherry pie mascarpone ice cream. Indulge in a decadent dessert with our homemade cherry pie mascarpone ice cream. Every bite is a little bit of heaven. 🍒🍦 #IceCreamLoversUnite #CherryPieDelight #MascarponeMadness #SummerSweets #DessertGoals

 

July is Ice Cream Month.  And July 9th is Ice Cream Social Day.  That’s why I’m sharing this cherry pie mascarpone ice cream.  It was either this or beer and pretzel ice cream.  I just couldn’t find a single micro brew to use for the ice cream.  So, I went with option two in this cherry ice cream.

 

I made a pistachio mascarpone ice cream a little while ago.  It was rich, creamy, and oh so delicious.  And the mascarpone helped keep the ice cream from freezing rock hard.  I could somewhat easily scoop it out the next day.  Since I had success then, I thought I’d try adding mascarpone to this ice cream recipe, too.

 

Indulge in a decadent dessert with our homemade cherry pie mascarpone ice cream. Every bite is a little bit of heaven. 🍒🍦 #IceCreamLoversUnite #CherryPieDelight #MascarponeMadness #SummerSweets #DessertGoals

 

 

Where does ice cream come from?

 

The story of ice cream’s invention is woven through centuries and across continents.  Like most recipes, its true origins are hidden in legend and innovation. Ancient Chinese emperors are said to have enjoyed frozen treats made from milk and rice.  They chilled this treat with snow brought down from the mountains. The Persian empire made sharbat crafted from fruit, honey, and snow to cool the summer heat. Sounds like sorbet to me!  The Renaissance Italians refined the idea further.  They created gelato by blending milk, cream, sugar, and flavorings together.

 

By the 17th century, ice cream had reached France and then England.  As with most cultural culinary creations, it became a favorite among royals and aristocrats. Over time, each culture added its own flair.  And over time ice cream evolved from rare luxury to beloved everyday indulgence.  There are more flavors than I can count.  This is a reflection of how versatile and customizable this treat truly is.

 

Indulge in a decadent dessert with our homemade cherry pie mascarpone ice cream. Every bite is a little bit of heaven. 🍒🍦 #IceCreamLoversUnite #CherryPieDelight #MascarponeMadness #SummerSweets #DessertGoals

 

Custard vs. Non-Custard Ice Cream

 

At the heart of every ice cream recipe lies a decision: custard-based or not? There are some purists who swear that only custard-based ice cream is TRUE ice cream.  It is known as the French-style ice cream.  This type of ice cream consists of a custard base made with egg yolks, sugar, and cream.  This results in a rich, velvety texture.

 

Non-custard, or Philadelphia-style, skips the eggs in favor of simplicity and a lighter taste. The base in this ice cream omits the eggs and cooking time completely.  It saves time, but can make for a harder scoop on the second day. There is little fat to keep crystals from forming.

 

Indulge in a decadent dessert with our homemade cherry pie mascarpone ice cream. Every bite is a little bit of heaven. 🍒🍦 #IceCreamLoversUnite #CherryPieDelight #MascarponeMadness #SummerSweets #DessertGoals

 

Ice Cream vs. Sorbet vs. Sherbet: What’s the Difference?

 

In the world of frozen desserts, these are sometimes used interchangeably. However, each offers a distinct experience.  Ice cream has a diary base at the very least.  And can have a custard base with the addition of eggs.  Sorbet has no dairy at all.  It relies on fruit and sugar or simple syrup making for a vibrant fruit treat.  Sherbet is a combination of the two.  It adds a little dairy to the fruit and sugar.

 

What is Mascarpone?

 

Mascarpone is a fresh, silky cheese beloved for its subtle sweetness and creamy texture.  It originated in from Lombardy, Italy.  It is best known for being part of tiramisu.  But this versatile cheese lends a depth to both sweet and savory dishes. Some use it in cheesecakes and some fold it into pasta.  But when folded into ice cream, it brings a an exquisite creaminess that elevates every bite.

 

Indulge in a decadent dessert with our homemade cherry pie mascarpone ice cream. Every bite is a little bit of heaven. 🍒🍦 #IceCreamLoversUnite #CherryPieDelight #MascarponeMadness #SummerSweets #DessertGoals

 

Tips for Keeping Your Ice Cream from Freezing Rock Solid

 

Homemade ice cream has a tendency to harden in the freezer. However, you can keep your scoops soft and creamy with a few key strategies.  I combined sugar and honey in this recipe.  Honey doesn’t freeze solid.  It just thickens thus making it a good way to keep your ice cream being rock solid.  Another ingredient that doesn’t freeze is alcohol.  Just a little goes a long way.  A tablespoon of alcohol lowers the freezing point which prevents your cherry ice cream from freezing solid.  Some swear by parchment on top of the ice cream, but that hasn’t necessarily worked for me.

 

The final trick I have not used yet.  I forgot to buy some for this recipe.  Xantham gum or guar gum.  Both gums are stabilizers for ice cream.  They improve the texture and prevent crystals from forming, which causes ice cream to be rock solid. 

 

Indulge in a decadent dessert with our homemade cherry pie mascarpone ice cream. Every bite is a little bit of heaven. 🍒🍦 #IceCreamLoversUnite #CherryPieDelight #MascarponeMadness #SummerSweets #DessertGoals

 

Guar gum is natural polysaccharide derived from guar beans.  It acts as a thickening agent to and create a smoother, creamier ice cream.  Xantham gum has similar properties, but it’s a polysaccharide produced by fermenting simple sugars with a specific bacterium.

 

Ingredients to make Cherry Pie Mascarpone Ice Cream

 

Pantry ingredients – sugar, honey, vanilla extract, salt

Refrigerator ingredients – eggs, milk, cream, mascarpone cheese, cherries, pie crust

 

Instructions to Make This Cherry Ice Cream Recipe

 

First, we start with making the custard base.  Whip the yolks with the sugar and the honey until light and creamy.  Stir in the milk, whipping cream, vanilla, and salt.  Pour the mixture into a medium saucepan.  Cook the custard on medium heat. Make sure to stir every 3 to 5 minutes to keep the eggs from curdling.  Coat the back of a spoon with the custard.  Drag your finger down the back of the spoon.  If the custard doesn’t fill in that line then it’s ready.

 

Elevate your ice cream game with this delicious cherry pie mascarpone ice cream. Trust us, it's worth the brain freeze.   July is Ice Cream Month.  And July 9th is Ice Cream Social Day.  That’s why I’m sharing this cherry pie mascarpone ice cream.  It was either this or beer and pretzel ice cream.  I just couldn’t find a single micro brew to use for the ice cream.  So, I went with option two in this cherry ice cream.   I made a pistachio mascarpone ice cream a little while ago.  It was rich, creamy, and oh so delicious.  And the mascarpone helped keep the ice cream from freezing rock hard.  I could somewhat easily scoop it out the next day.  Since I had success then, I thought I’d try adding mascarpone to this ice cream recipe, too.       Where does ice cream come from?   The story of ice cream’s invention is woven through centuries and across continents.  Like most recipes, its true origins are hidden in legend and innovation. Ancient Chinese emperors are said to have enjoyed frozen treats made from milk and rice.  They chilled this treat with snow brought down from the mountains. The Persian empire made sharbat crafted from fruit, honey, and snow to cool the summer heat. Sounds like sorbet to me!  The Renaissance Italians refined the idea further.  They created gelato by blending milk, cream, sugar, and flavorings together.   By the 17th century, ice cream had reached France and then England.  As with most cultural culinary creations, it became a favorite among royals and aristocrats. Over time, each culture added its own flair.  And over time ice cream evolved from rare luxury to beloved everyday indulgence.  There are more flavors than I can count.  This is a reflection of how versatile and customizable this treat truly is.     Custard vs. Non-Custard Ice Cream   At the heart of every ice cream recipe lies a decision: custard-based or not? There are some purists who swear that only custard-based ice cream is TRUE ice cream.  It is known as the French-style ice cream.  This type of ice cream consists of a custard base made with egg yolks, sugar, and cream.  This results in a rich, velvety texture.   Non-custard, or Philadelphia-style, skips the eggs in favor of simplicity and a lighter taste. The base in this ice cream omits the eggs and cooking time completely.  It saves time, but can make for a harder scoop on the second day as there’s little fat to keep crystals from forming.     Ice Cream vs. Sorbet vs. Sherbet: What’s the Difference?   In the world of frozen desserts, these are sometimes used interchangeably, but each offers a distinct experience.  Ice cream has a diary base at the very least.  And can have a custard base with the addition of eggs.  Sorbet has no dairy at all.  It relies on fruit and sugar or simple syrup making for a vibrant fruit treat.  Sherbet is a combination of the two.  It adds a little dairy to the fruit and sugar.   What is Mascarpone?   Mascarpone is a fresh, silky cheese beloved for its subtle sweetness and creamy texture.  It originated in from Lombardy, Italy.  It is best known for being part of tiramisu.  But this versatile cheese lends a depth to both sweet and savory dishes. Some use in cheesecake and some fold it into pasta.  But when folded into ice cream, it brings a an exquisite creaminess that elevates every bite.     Tips for Keeping Your Ice Cream from Freezing Rock Solid   Homemade ice cream has a tendency to harden in the freezer, but you can keep your scoops soft and creamy with a few key strategies.  I combined sugar and honey in this recipe.  Honey doesn’t freeze solid.  It just thickens thus making it a good way to keep your ice cream being rock solid.  Another ingredient that doesn’t freeze is alcohol.  Just a little goes a long way.  A tablespoon of alcohol lowers the freezing point which prevents your cherry ice cream from freezing solid.  Some swear by parchment on top of the ice cream, but that hasn’t necessarily worked for me.   The final trick I have not used yet.  I forgot to buy some for this recipe.  Xantham gum or guar gum.  Both gums are stabilizers for ice cream.  They improve the texture and prevent crystals from forming, which causes ice cream to be rock solid.    P6H   Guar gum is natural polysaccharide derived from guar beans.  It acts as a thickening agent to and create a smoother, creamier ice cream.  Xantham gum has similar properties, but it’s a polysaccharide produced by fermenting simple sugars with a specific bacterium.     Ingredients to make Cherry Pie Mascarpone Ice Cream   Pantry ingredients – sugar, honey, vanilla extract, salt Refrigerator ingredients – eggs, milk, cream, mascarpone cheese, cherries, pie crust   Instructions to Make This Cherry Ice Cream Recipe   First, we start with making the custard base.  Whip the yolks with the sugar and the honey until light and creamy.  Stir in the milk, whipping cream, vanilla, and salt.  Pour the mixture into a medium saucepan.  Cook the custard on medium heat and stir every 3 to 5 minutes to keep the eggs from curdling.  Coat the back of a spoon with the custard.  Drag your finger down the back of the spoon.  If the custard doesn’t fill in that line then it’s ready.   P7V   Strain the mixture through a fine mesh strainer to catch and bits of cooked egg.  Let the custard cool in the fridge. Or prepare a larger bowl with ice to cool it down faster.  When it’s cool enough pour the custard in your ice cream maker.  Follow the instructions for your ice cream maker to mix the ice cream.    While the custard is cooling, cook the pie crust at 450 for 7 to 10 minutes or until golden brown.  When the ice cream is finished mixing, stir in the chopped cherries.  Break the pie crust up into pieces and stir those into the ice cream.  Spoon the ice cream into an airtight container. Put plastic wrap on top of the ice cream, like you do with custard, before sealing the container.  Chill the ice cream for 2 to 4 hours or overnight.  Garnish with cherries and pie crust pieces before serving.   P8H   What does cherry pie mascarpone ice cream taste like?   It is a rich and creamy custard ice cream that is sweet with a lovely flavor of vanilla.  The mascarpone makes the ice cream even more creamy and rich.  It is a luxuriously smooth ice cream recipe that is irresistible.  It’s not your regular store brought ice cream.  You can taste the richness that the mascarpone brings to the party.   I used frozen sweet cherries for this ice cream.  They were not overly sweet and had a hint of tart that goes well with the rich, vanilla flavored custard ice cream base.  If you have fresh cherries that are ripe and sweet, feel free to use those.  Then there’s the salty and crunchy bits of pie crust that rounds out all the flavors in this ice cream.  It’s a fun ice cream that’s also rich and luxurious.

 

Strain the mixture through a fine mesh strainer to catch and bits of cooked egg.  Let the custard cool in the fridge. Or prepare a larger bowl with ice to cool it down faster.  When it’s cooled pour the custard in your ice cream maker.  Follow the instructions for your ice cream maker to mix the ice cream. 

 

While the custard is cooling, cook the pie crust at 450 for 7 to 10 minutes or until golden brown.  When the ice cream is finished mixing, stir in the chopped cherries.  Break the pie crust up into pieces and stir those into the ice cream.  Spoon the ice cream into an airtight container. Put plastic wrap on top of the ice cream, like you do with custard, before sealing the container.  Chill the ice cream for 2 to 4 hours or overnight.  Garnish with cherries and pie crust pieces before serving.

 

Elevate your ice cream game with this delicious cherry pie mascarpone ice cream. Trust us, it's worth the brain freeze.   July is Ice Cream Month.  And July 9th is Ice Cream Social Day.  That’s why I’m sharing this cherry pie mascarpone ice cream.  It was either this or beer and pretzel ice cream.  I just couldn’t find a single micro brew to use for the ice cream.  So, I went with option two in this cherry ice cream.   I made a pistachio mascarpone ice cream a little while ago.  It was rich, creamy, and oh so delicious.  And the mascarpone helped keep the ice cream from freezing rock hard.  I could somewhat easily scoop it out the next day.  Since I had success then, I thought I’d try adding mascarpone to this ice cream recipe, too.       Where does ice cream come from?   The story of ice cream’s invention is woven through centuries and across continents.  Like most recipes, its true origins are hidden in legend and innovation. Ancient Chinese emperors are said to have enjoyed frozen treats made from milk and rice.  They chilled this treat with snow brought down from the mountains. The Persian empire made sharbat crafted from fruit, honey, and snow to cool the summer heat. Sounds like sorbet to me!  The Renaissance Italians refined the idea further.  They created gelato by blending milk, cream, sugar, and flavorings together.   By the 17th century, ice cream had reached France and then England.  As with most cultural culinary creations, it became a favorite among royals and aristocrats. Over time, each culture added its own flair.  And over time ice cream evolved from rare luxury to beloved everyday indulgence.  There are more flavors than I can count.  This is a reflection of how versatile and customizable this treat truly is.     Custard vs. Non-Custard Ice Cream   At the heart of every ice cream recipe lies a decision: custard-based or not? There are some purists who swear that only custard-based ice cream is TRUE ice cream.  It is known as the French-style ice cream.  This type of ice cream consists of a custard base made with egg yolks, sugar, and cream.  This results in a rich, velvety texture.   Non-custard, or Philadelphia-style, skips the eggs in favor of simplicity and a lighter taste. The base in this ice cream omits the eggs and cooking time completely.  It saves time, but can make for a harder scoop on the second day as there’s little fat to keep crystals from forming.     Ice Cream vs. Sorbet vs. Sherbet: What’s the Difference?   In the world of frozen desserts, these are sometimes used interchangeably, but each offers a distinct experience.  Ice cream has a diary base at the very least.  And can have a custard base with the addition of eggs.  Sorbet has no dairy at all.  It relies on fruit and sugar or simple syrup making for a vibrant fruit treat.  Sherbet is a combination of the two.  It adds a little dairy to the fruit and sugar.   What is Mascarpone?   Mascarpone is a fresh, silky cheese beloved for its subtle sweetness and creamy texture.  It originated in from Lombardy, Italy.  It is best known for being part of tiramisu.  But this versatile cheese lends a depth to both sweet and savory dishes. Some use in cheesecake and some fold it into pasta.  But when folded into ice cream, it brings a an exquisite creaminess that elevates every bite.     Tips for Keeping Your Ice Cream from Freezing Rock Solid   Homemade ice cream has a tendency to harden in the freezer, but you can keep your scoops soft and creamy with a few key strategies.  I combined sugar and honey in this recipe.  Honey doesn’t freeze solid.  It just thickens thus making it a good way to keep your ice cream being rock solid.  Another ingredient that doesn’t freeze is alcohol.  Just a little goes a long way.  A tablespoon of alcohol lowers the freezing point which prevents your cherry ice cream from freezing solid.  Some swear by parchment on top of the ice cream, but that hasn’t necessarily worked for me.   The final trick I have not used yet.  I forgot to buy some for this recipe.  Xantham gum or guar gum.  Both gums are stabilizers for ice cream.  They improve the texture and prevent crystals from forming, which causes ice cream to be rock solid.    P6H   Guar gum is natural polysaccharide derived from guar beans.  It acts as a thickening agent to and create a smoother, creamier ice cream.  Xantham gum has similar properties, but it’s a polysaccharide produced by fermenting simple sugars with a specific bacterium.     Ingredients to make Cherry Pie Mascarpone Ice Cream   Pantry ingredients – sugar, honey, vanilla extract, salt Refrigerator ingredients – eggs, milk, cream, mascarpone cheese, cherries, pie crust   Instructions to Make This Cherry Ice Cream Recipe   First, we start with making the custard base.  Whip the yolks with the sugar and the honey until light and creamy.  Stir in the milk, whipping cream, vanilla, and salt.  Pour the mixture into a medium saucepan.  Cook the custard on medium heat and stir every 3 to 5 minutes to keep the eggs from curdling.  Coat the back of a spoon with the custard.  Drag your finger down the back of the spoon.  If the custard doesn’t fill in that line then it’s ready.   P7V   Strain the mixture through a fine mesh strainer to catch and bits of cooked egg.  Let the custard cool in the fridge. Or prepare a larger bowl with ice to cool it down faster.  When it’s cool enough pour the custard in your ice cream maker.  Follow the instructions for your ice cream maker to mix the ice cream.    While the custard is cooling, cook the pie crust at 450 for 7 to 10 minutes or until golden brown.  When the ice cream is finished mixing, stir in the chopped cherries.  Break the pie crust up into pieces and stir those into the ice cream.  Spoon the ice cream into an airtight container. Put plastic wrap on top of the ice cream, like you do with custard, before sealing the container.  Chill the ice cream for 2 to 4 hours or overnight.  Garnish with cherries and pie crust pieces before serving.   P8H   What does cherry pie mascarpone ice cream taste like?   It is a rich and creamy custard ice cream that is sweet with a lovely flavor of vanilla.  The mascarpone makes the ice cream even more creamy and rich.  It is a luxuriously smooth ice cream recipe that is irresistible.  It’s not your regular store brought ice cream.  You can taste the richness that the mascarpone brings to the party.   I used frozen sweet cherries for this ice cream.  They were not overly sweet and had a hint of tart that goes well with the rich, vanilla flavored custard ice cream base.  If you have fresh cherries that are ripe and sweet, feel free to use those.  Then there’s the salty and crunchy bits of pie crust that rounds out all the flavors in this ice cream.  It’s a fun ice cream that’s also rich and luxurious.

 

What does cherry pie mascarpone ice cream taste like?

 

It is a rich and creamy custard ice cream that is sweet with a lovely flavor of vanilla.  The mascarpone makes the ice cream even more creamy and rich.  It is a luxuriously smooth ice cream recipe that is irresistible.  It’s not your regular store brought ice cream.  You can taste the richness that the mascarpone brings to the party.

 

I used frozen sweet cherries for this ice cream.  They were not overly sweet.  They had a hint of tart that goes well with the rich, vanilla flavored custard ice cream base.  If you have fresh cherries that are ripe and sweet, feel free to use those.  Then there’s the salty and crunchy bits of pie crust.  They round out all the flavors in this ice cream.  It’s a fun ice cream that’s also rich and luxurious.

AKHA Signature

Elevate your ice cream game with this delicious cherry pie mascarpone ice cream. Trust us, it's worth the brain freeze.   July is Ice Cream Month.  And July 9th is Ice Cream Social Day.  That’s why I’m sharing this cherry pie mascarpone ice cream.  It was either this or beer and pretzel ice cream.  I just couldn’t find a single micro brew to use for the ice cream.  So, I went with option two in this cherry ice cream.   I made a pistachio mascarpone ice cream a little while ago.  It was rich, creamy, and oh so delicious.  And the mascarpone helped keep the ice cream from freezing rock hard.  I could somewhat easily scoop it out the next day.  Since I had success then, I thought I’d try adding mascarpone to this ice cream recipe, too.       Where does ice cream come from?   The story of ice cream’s invention is woven through centuries and across continents.  Like most recipes, its true origins are hidden in legend and innovation. Ancient Chinese emperors are said to have enjoyed frozen treats made from milk and rice.  They chilled this treat with snow brought down from the mountains. The Persian empire made sharbat crafted from fruit, honey, and snow to cool the summer heat. Sounds like sorbet to me!  The Renaissance Italians refined the idea further.  They created gelato by blending milk, cream, sugar, and flavorings together.   By the 17th century, ice cream had reached France and then England.  As with most cultural culinary creations, it became a favorite among royals and aristocrats. Over time, each culture added its own flair.  And over time ice cream evolved from rare luxury to beloved everyday indulgence.  There are more flavors than I can count.  This is a reflection of how versatile and customizable this treat truly is.     Custard vs. Non-Custard Ice Cream   At the heart of every ice cream recipe lies a decision: custard-based or not? There are some purists who swear that only custard-based ice cream is TRUE ice cream.  It is known as the French-style ice cream.  This type of ice cream consists of a custard base made with egg yolks, sugar, and cream.  This results in a rich, velvety texture.   Non-custard, or Philadelphia-style, skips the eggs in favor of simplicity and a lighter taste. The base in this ice cream omits the eggs and cooking time completely.  It saves time, but can make for a harder scoop on the second day as there’s little fat to keep crystals from forming.     Ice Cream vs. Sorbet vs. Sherbet: What’s the Difference?   In the world of frozen desserts, these are sometimes used interchangeably, but each offers a distinct experience.  Ice cream has a diary base at the very least.  And can have a custard base with the addition of eggs.  Sorbet has no dairy at all.  It relies on fruit and sugar or simple syrup making for a vibrant fruit treat.  Sherbet is a combination of the two.  It adds a little dairy to the fruit and sugar.   What is Mascarpone?   Mascarpone is a fresh, silky cheese beloved for its subtle sweetness and creamy texture.  It originated in from Lombardy, Italy.  It is best known for being part of tiramisu.  But this versatile cheese lends a depth to both sweet and savory dishes. Some use in cheesecake and some fold it into pasta.  But when folded into ice cream, it brings a an exquisite creaminess that elevates every bite.     Tips for Keeping Your Ice Cream from Freezing Rock Solid   Homemade ice cream has a tendency to harden in the freezer, but you can keep your scoops soft and creamy with a few key strategies.  I combined sugar and honey in this recipe.  Honey doesn’t freeze solid.  It just thickens thus making it a good way to keep your ice cream being rock solid.  Another ingredient that doesn’t freeze is alcohol.  Just a little goes a long way.  A tablespoon of alcohol lowers the freezing point which prevents your cherry ice cream from freezing solid.  Some swear by parchment on top of the ice cream, but that hasn’t necessarily worked for me.   The final trick I have not used yet.  I forgot to buy some for this recipe.  Xantham gum or guar gum.  Both gums are stabilizers for ice cream.  They improve the texture and prevent crystals from forming, which causes ice cream to be rock solid.    P6H   Guar gum is natural polysaccharide derived from guar beans.  It acts as a thickening agent to and create a smoother, creamier ice cream.  Xantham gum has similar properties, but it’s a polysaccharide produced by fermenting simple sugars with a specific bacterium.     Ingredients to make Cherry Pie Mascarpone Ice Cream   Pantry ingredients – sugar, honey, vanilla extract, salt Refrigerator ingredients – eggs, milk, cream, mascarpone cheese, cherries, pie crust   Instructions to Make This Cherry Ice Cream Recipe   First, we start with making the custard base.  Whip the yolks with the sugar and the honey until light and creamy.  Stir in the milk, whipping cream, vanilla, and salt.  Pour the mixture into a medium saucepan.  Cook the custard on medium heat and stir every 3 to 5 minutes to keep the eggs from curdling.  Coat the back of a spoon with the custard.  Drag your finger down the back of the spoon.  If the custard doesn’t fill in that line then it’s ready.   P7V   Strain the mixture through a fine mesh strainer to catch and bits of cooked egg.  Let the custard cool in the fridge. Or prepare a larger bowl with ice to cool it down faster.  When it’s cool enough pour the custard in your ice cream maker.  Follow the instructions for your ice cream maker to mix the ice cream.    While the custard is cooling, cook the pie crust at 450 for 7 to 10 minutes or until golden brown.  When the ice cream is finished mixing, stir in the chopped cherries.  Break the pie crust up into pieces and stir those into the ice cream.  Spoon the ice cream into an airtight container. Put plastic wrap on top of the ice cream, like you do with custard, before sealing the container.  Chill the ice cream for 2 to 4 hours or overnight.  Garnish with cherries and pie crust pieces before serving.   P8H   What does cherry pie mascarpone ice cream taste like?   It is a rich and creamy custard ice cream that is sweet with a lovely flavor of vanilla.  The mascarpone makes the ice cream even more creamy and rich.  It is a luxuriously smooth ice cream recipe that is irresistible.  It’s not your regular store brought ice cream.  You can taste the richness that the mascarpone brings to the party.   I used frozen sweet cherries for this ice cream.  They were not overly sweet and had a hint of tart that goes well with the rich, vanilla flavored custard ice cream base.  If you have fresh cherries that are ripe and sweet, feel free to use those.  Then there’s the salty and crunchy bits of pie crust that rounds out all the flavors in this ice cream.  It’s a fun ice cream that’s also rich and luxurious.
Yield: 12

Cherry Pie Mascarpone Ice Cream

Cook Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes

Indulge in a decadent dessert with our homemade cherry pie mascarpone ice cream. Every bite is a little bit of heaven.

Ingredients

  • 4 egg yolks
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1 1 /2 cups milk
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 8 ounces mascarpone
  • 1/2 teaspoon salt
  • 1 cup chopped sweet cherries
  • 9 inch pie crust

Instructions

    1. First, start with making the custard base. Whip the yolks with the sugar and the honey until light and creamy. Stir in the milk, whipping cream, vanilla, and salt. Pour the mixture into a medium saucepan. Cook the custard on medium heat and stir every 3 to 5 minutes to keep the eggs from curdling. Coat the back of a spoon with the custard. Drag your finger down the back of the spoon. If the custard doesn’t fill in that line then it’s ready.
    2. Strain the mixture through a fine mesh strainer to catch and bits of cooked egg. Let the custard cool in the fridge. Or prepare a larger bowl with ice to cool it down faster. When it’s cool enough pour the custard in your ice cream maker. Follow the instructions for your ice cream maker to mix the ice cream.
    3. While the custard is cooling, cook the pie crust at 450 for 7 to 10 minutes or until golden brown.
    4. When the ice cream is finished mixing, stir in the chopped cherries. Break the pie crust up into pieces and stir those into the ice cream. Spoon the ice cream into an airtight container. Put plastic wrap on top of the ice cream, like you do with custard, before sealing the container. Chill the ice cream for 2 to 4 hours or overnight. Garnish with cherries and pie crust pieces before serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 282Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 102mgSodium 255mgCarbohydrates 26gFiber 1gSugar 19gProtein 4g

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© Chris
Category: Frozen Desserts

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