There really is only one woman in the world I trust to make no-churn ice cream taste delicious, and that is the indomitable Stella Parks. As a self-proclaimed no-churn ice cream hater, I am always surprised when I find one that measures up to my classic flavors. Other than my pistachio no-churn ice cream and my banana pudding no-churn ice cream, this is the ONLY one I approve of (I say this every time the list gets longer and I find another one acceptable 🤷♀️ ).
When I was making my tiramisu ice cream cake, I knew mascarpone needed to be part of the equation, ideally in the ice cream, since that’s what keeps everything creamy with just a little tang. However, I didn’t realize how easy it would be to adapt Queen Stella’s recipe to fix this problem.
Do I need a thermometer for this recipe?
Honestly, it helps a ton to have a thermometer for this recipe. If you don’t have one, when cooking the egg mixture, look for it to be loose, thin, and completely heated through.
Ingredients
- 3 large eggs room temperature, 150 grams
- 1/2 + 2 tablespoons cup white sugar 125 grams
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 cup mascarpone 225 grams
- 1/3 cup plus 1 tablespoon heavy cream 100 grams
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
- Create a double boiler with the bowl of your stand mixer. Fill a large pot (that your stand mixer bowl can fit on top of without touching the bottom) with about 3 inches of water and set it over high heat.
- In the stand mixer bowl, whisk to combine the eggs, sugar, and salt. You can do this by hand. Place the bowl on top of the double boiler and whisk the egg mixture constantly until it reaches 165°F, this should only take 2-3 minutes and should look rather thin.
- Remove the bowl from the double boiler and place it in the stand mixer fitted with the whisk attachment; whip the mixture on medium speed. It should triple in size and look almost “fluffy”.
- Combine the mascarpone, heavy cream, and vanilla extract in a large bowl. Using a hand mixer, whip until the mixture is thick and the beaters hold a stiff peak. Slowly add in 1/2 of the whipped eggs into your whipped mascarpone. Use the hand mixer on low speed to combine, then add in the other 1/2 of the eggs and mix until smooth. Pour mixture into pints, loaf pan, or if making the tiramisu ice cream cake, directly on top of the chocolate crunchies.
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