I am in SERIOUS ice cream heaven! I have just made the most deliciously yummy Mascarpone Ice Cream marbled with homemade salted caramel and filled with sugared almonds. I can't take all the credit though, as this recipe came from a wonderful blog I stumbled upon the other day from Sarah at Broma Bakery. There are so many lovely recipes on her blog all beautifully photographed and I have a list of her other recipes that I can't wait to try!
But back to this no churn, silky smooth Mascarpone Ice Cream. Yes, that's right - no churn. Which means you don't need any fancy equipment to make this apart from a vessel (ideally a loaf tin) in which to freeze your ice cream.
Sarah uses her favourite brand of Lush Gourmet Almonds, but since I didn't have access to these, I made my own sugared almonds that I chopped roughly and added in place of her suggestion. The only challenge I had with making these was trying not to eat them all before they went into the ice cream! They're lovely and sweet with a great crunch.
The ice cream is simple to make but you need to cast a blind eye to the calories of this one with whipping cream, mascarpone and condensed milk - and that's before we come on to the homemade caramel sauce! It is made simply by whipping the whipping cream and then folding in the other ice cream ingredients before adding almonds. There are very specific instructions for adding the caramel - I would have been inclined to swirl it through the base but followed the recipe and it worked out well so can only suggest you do the same when making this. Then the finished ice cream needs to freeze overnight.
This ice cream is rich and creamy and would taste good without the salted caramel and almonds but I like the caramel ribbons and the nuts give an additional crunchy texture which pairs well with the caramel. I think it's quite a grown-up ice cream (which is no bad thing in our house otherwise it would disppear in a matter of seconds!) and I can't wait to see how this will work with other flavour combinations :)
Mascarpone Ice Cream With Salted Caramel & Sugared Almonds (from Broma Bakery)
Sugared Almonds Ingredients
- 100G ALMONDS
- 70G ICING SUGAR
- 2 TBSP WATER
Ice Cream Ingredients
- 570ML WHIPPING CREAM
- 225G MASCARPONE
- 395G SWEETENED CONDENSED MILK
- 1 TBSP VANILLA EXTRACT
- ½ TSP SALT
Homemade Salted Caramel Sauce
- 100G (½ CUP) SUGAR
- 40G BUTTER
- 60ML (¼ CUP) WHIPPING CREAM
- 1½ TSP SALT
Sugared Almonds Method
- Place all the ingredients in a saucepan over a medium heat
- Stir constantly until all the almonds are covered with the icing sugar
- Remove them when they are a sticky white and spread them out on a layer of greaseproof paper to cool
- Roughly chop the almonds
Homemade Caramel Sauce Method
- Place the sugar in a saucepan and heat on a medium heat for around 5 minutes
- Stir the sugar occasionally to ensure that it all melts, but just enough to remove the lumps, and until it turns a dark amber colour
- Remove from the heat and stir in the butter, taking care as it will start to bubble, until they are mixed together completely (around 1 - 2 minutes)
- Pour in the whipping cream and salt and mix until it's all thoroughly combined
- Place back on the heat for 30 seconds, stirring all the time
- Remove from the heat and allow to cool for at least 15 minutes
Ice Cream Method
- Prepare your loaf tin with greaseproof paper
- Put the whipping cream into a bowl and whip until soft peaks form
- Fold in the mascarpone, condensed milk, vanilla extract and salt and beat until stiff peaks form
- Reserve 2 tablespoons of almonds and fold the rest into the ice cream mixture
- Spoon half of the caramel over the top of the ice cream without stirring it through and then pour half of the ice cream into the prepared loaf tin
- Pour the rest of the caramel over the remaining ice cream and then pour this final half into the loaf tin
- Swirl the caramel very gently with a skewer
- Sprinkle the remaining nuts over the ice cream
- Freeze overnight and allow to soften slightly before serving