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Mascarpone and vanilla ice cream


Mascarpone and vanilla ice cream

Author: Guido Boschetti



Total time:

30 min


1 Portions


300 ml of Fresh whole milk
1 Bag of vanillin
100 g of Granulated sugar
300 ml of Whipped cream
250 g of Tipico IT’s Mascarpone



Combine the milk, sugar and vanillin in a saucepan. Stir with a hand whisk and bring to the hob. Heat until it comes to the boil, turn off the heat as soon as it starts to boil and allow to cool to room temperature and then cool in the fridge.


In the meantime, whip the cream with an electric whisk until stiff. Always remember to keep the brick of cream in the fridge for at least three hours, especially in summer, before whipping it. Set it aside and keep it in the fridge.


Add the mascarpone to the milk and sugar mixture after it has cooled. Use a hand or electric whisk: it should be perfectly blended, without lumps.


Pour the mixture into a steel bowl or tub or container where you are going to store the ice cream, possibly with a lid. At this point you can add the whipped cream, incorporating it with a spatula gently. Put the bowl in the freezer and after 30 minutes stir it with a hand whisk.


Repeat the step twice: stir, store in the freezer. This will prevent ice from forming in the ice cream. Then store overnight or for at least 8 hours in the freezer before serving the mascarpone ice cream.


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