recipe

Peach and mascarpone ice cream: the recipe for the creamiest and most delicious ice cream

Total time: 10 Min
Difficulty: Low
By Cookist
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Ingredients
Milk
500 ml
Mascarpone cheese
150 grams
Powdered milk
40 grams
Sugar
70 grams
Dextrose
10 grams
Carob seed flour
5 grams
Nectarines already peeled
400 grams
Brown or white sugar
100 grams
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Peach and mascarpone ice cream is an irresistible and pleasantly refreshing dessert. Prepared with mascarpone cheese, milk, sugar and nectarines, an incredibly fragrant and sugary peach variety, it is ideal to be enjoyed as a snack during a hot summer afternoon or to be served as a rich and pleasant end of the meal for a dinner with friends. The addition of the mascarpone cheese, dextrose and carob seed flour allows us to obtain a rich and extraordinarily velvety final product. Here's how to prepare peach and mascarpone ice cream without any mistakes.

How to prepare peach and mascarpone ice cream

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Cut the peaches into chunks and collect them in a saucepan with the sugar, then put on the fire and cook until they are soft and caramelized. Switch off, blend with an immersion mixer (1) and let it cool.

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Meanwhile, pour the fresh milk and powdered milk (2), sugar, dextrose and carob seed flour into a saucepan, put on the flame and heat.

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Add the mascarpone cheese to the mixture (3) and mix well with an immersion mixer.

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Also add the blended peaches (4) and mix again, then cover with a sheet of cling film and let rest in the refrigerator overnight.

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After this time will have passed, whisk the mixture again with the mixer, pour into the ice cream maker (5) and stir well until obtaining a creamy and velvety ice cream.

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When serving, transfer to a serving dish, garnish with fresh peach slices and enjoy (6).

Preservation

Ice cream is always better as soon as it is made; for this reason, try to prepare only the quantity you will need from time to time. If there is anything left, put it in a special container with hermetic seal and preserve it in the freezer for a maximum of 7-8 days.

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