Mascarpone Gelato


¾ cup granulated sugar

4 egg yolks

1 cup heavy cream

1 cup whole milk

1 cup Galbani mascarpone cheese

½ teaspoon vanilla extract


Whisk sugar and egg yolks until fluffy and pale in colour. Set aside.

In a medium pot, slowly bring cream and milk to the boil. Remove from heat, pour a little bit of milk into the sugar and yolk mixture and whisk immediately. Continue until fully combined.

Transfer liquid back to pot and reduce heat to low. Cook for about 10 minutes, stirring frequently until liquid thickens and coats the back of the spoon. Do not let it boil. Transfer custard to a bowl and chill for at least 3 hours.

Whisk mascarpone and vanilla into the custard. Transfer to ice cream maker and follow the directions on churning. Freeze in an air-tight container overnight before serving. Alternatively place into a freezer container and allow to freeze. Once frozen remove mixture and beat well to break down ice crystals. Refreeze mixture. Repeat this process 3 times until mixture is smooth and creamy.


You can add other like lemon, chocolate or fresh fruit puree to add a different flavour to the vanilla.

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