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Rich, creamy and silky-smooth, this cherry mascarpone ice cream is bursting with sweet cherries, an indulgent treat you will love! Mascarpone is such a versatile ingredient. Most people think of using it for tiramisu, but you can substitute it for cream cheese if you like, for recipes such as my Air Fryer Buffalo Chicken Egg Rolls. Strawberry Mascarpone Tart, and Air Fryer Peach Cobbler Egg Rolls. This ice cream was out of this world, and I had planned on making it plain. However, I had some fresh cherries on hand, so I decided to throw them in, which brought this dessert to a whole other level! For this recipe, I used my Pampered Chef For this recipe, I used our Ice Cream Maker, Cup Slicer and Classic Batter Bowl: Ice Cream Maker Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later. Details
- Includes a bowl, electric lid with paddle, and stretch-fit lid.
- Compact design takes up less space so it’s easy to use and store.
- Set the timer for 5 to 40 minutes.
- Makes up to 1 quart of ice cream—or eight ½-cup servings.
- Includes a Basic Vanilla Ice Cream recipe.
Snacking Made Simple
Slice fresh fruits and veggies fast with the Cup Slicer. Just put your food on a cutting board and place the Cup Slicer, which features five stainless steel serrated blades, above the food. Then, push it down until all your food is sliced. Pour your freshly sliced food into your cereal, a fry pan, or a bowl. And when you’re done using it, run it through the dishwasher and place the blade cover on it for safe storage. With the Cup Slicer, you can slice up strawberries, bananas, grape tomatoes, mushrooms, or hard-boiled eggs for a quick snack. It’s a great tool for parents! Use it to make homemade salads, stir-fries, fruit salads, and healthy cereal add-ins without all the time-consuming prep work.
Guarantee
- 3-year guarantee
Product Details
- 5 stainless steel serrated blades cut ¼” (6-mm) slices
- Plastic cup holds 1¼ cups (295 mL)
- Blade cover for safe storage
Dishwasher-safe Classic Batter Bowl Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge. Product Details
- 2-quarts
- Measure markings in cups, ounces, liters, and milliliters.
- Lids and bowls are dishwasher-, microwave-, and freezer-safe.
- Bowls are oven-safe to 350°F.
How to Clean
- Dishwasher-safe.
Click the links to get your Ice Cream Maker, Cup Slicer, and Classic Batter Bowl today. You’ll be glad you did. Let’s jump right in! IngredientsFor the Cherries
- 12-ounces cherries, pitted and stemmed (can substitute frozen)
- 1 tablespoon fresh lemon juice
- ¼ cup granulated sugar
For the Custard
- 2/3 cup granulated sugar
- 4 egg yolks
- 1 cup heavy cream
- 1 cup whole milk
- 8-ounces Mascarpone cheese
- ½ teaspoon Vanilla extract
Instructions
For the Cherries Remove stems and pit cherries.
Slice the cherries with the Cup Slicer, place in a mixing bowl.
Add the lemon juice and sugar, toss gently to combine. Cover and refrigerate to allow flavors to meld and juices to develop.
For the Custard
Separate egg yolks from egg whites (save egg whites for another use). Whisk yolks with the sugar until pale yellow in color; set aside.
Pour heavy cream and milk into a saucepan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil.
Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks. Continue adding ¼ cup of the hot mixture until completely incorporated into the yolks.
Pour the combined mixture back into pan, heat over medium-low heat until thickened. You will know it’s ready when custard leaves a line that is not dripping on the back of spoon.
Pour the custard mixture into Classic Batter Bowl, cover and place in an ice bath or refrigerator, until mixture reaches 45⁰F/7⁰C.
Once chilled, whisk in the mascarpone cheese and vanilla extract to the custard mixture until fully incorporated.
Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl. When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency. If needed, add more time until the desired consistency is reached.
Stir the cherries and developed juices into the ice cream. Serve immediately for soft serve, or cover and store in the freezer if you like hard ice cream.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Cherry Mascarpone Ice Cream (Video)
Equipment
Ingredients
For the Cherries
- 12 oz cherries pitted and stemmed (can substitute frozen)
- 1 tbsp lemon juice freshly pressed or squeezed
- ¼ cup granulated sugar
For the Custard
- ⅔ cup granulated sugar
- 4 egg yolks
- 1 cup heavy cream
- 1 cup whole milk
- 8 oz mascarpone cheese
- ½ tap Vanilla Extract
Instructions
For the Cherries
- Remove stems and pit cherries. Slice the cherries with the Cup Slicer, place in a mixing bowl. Add the lemon juice and sugar, toss gently to combine. Cover and refrigerate to allow flavors to meld and juices to develop.12 oz cherries, 1 tbsp lemon juice, 1/4 cup granulated sugar
For the Custard
- Separate egg yolks from egg whites (save egg whites for another use). Whisk yolks with the sugar until pale yellow in color; set aside.4 egg yolks, 2/3 cup granulated sugar
- Pour heavy cream and milk into a saucepan, stirring to combine. Heat just until bubbles begin to form –do NOT bring to a boil.1 cup heavy cream, 1 cup whole milk
- Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks. Continue adding ¼ cup of the hot mixture until completely incorporated into the yolks.
- Pour the combined mixture back into pan, heat over medium-low heat until thickened. You will know it’s ready when custard leaves a line that is not dripping on the back of spoon.
- Pour the custard mixture into Classic Batter Bowl, cover and place in an ice bath or refrigerator, until mixture reaches 45⁰F/7⁰C.
- Once chilled, whisk in the mascarpone cheese and vanilla extract to the custard mixture until fully incorporated.8 oz mascarpone cheese, 1/2 tap Vanilla Extract
- Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl
- When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency. If needed, add more time until the desired consistency is reached
- Stir the cherries and developed juices into the ice cream.
- Serve immediately for soft serve, or cover and store in the freezer if you like hard ice cream.
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