Peach Mascarpone Ice Cream

By Stef -

 


This was fine but not great, which was surprising. I thought the mascarpone would make it more creamy, but it instead just gave the ice cream a tangy taste, almost like I had added yogurt. Boo. I'm to the point where I think any good peach ice cream needs to have jello in it, so I'll probably add that next time. This came from Fine Cooking and gets a 6.

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • Table salt
  • 5 large egg yolks
  • 1-1/2 lb. fresh peaches (or 1-1/3 lb. frozen), peeled, pitted, cooked to soften, and pureed
  • 1 cup mascarpone

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