Raspberry Mascarpone Ice Cream

Something Extra Ice Cream

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Try our tasty ice cream recipes from the Spring edition of Something Extra magazine!

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Raspberry Mascarpone Ice Cream

Raspberry Mascarpone Ice Cream
2 cups half & half
1 cup sugar
1 (8- oz.) container mascarpone cheese (in our Deli)
1 1/2 tsp. vanilla extract
1 tsp. finely grated lemon zest
1 1/2 cups fresh or frozen raspberries

Prep: 15 minutes, Cook: 5 minutes, Chill: about 30 minutes
Freeze time: 20 to 30 minutes, Serves: 8 to 10 

Heat half & half and sugar in a medium saucepan over medium-low heat, stirring until sugar is dissolved; remove from heat and let cool. Whisk in mascarpone cheese and vanilla, then stir in lemon zest. Let cool, then refrigerate briefly (do not let buttery yellow layer on top solidify). Transfer to the container of an ice cream maker and freeze according to manufacturer's directions. When mixture is frozen, add raspberries and let ice cream maker run for a few minutes more. Remove paddle; cover and freeze until ready to serve.

Nutritional Information:
(based on 9): 270 calories, 4 g protein, 18 g total fat (10 g sat., 0 g trans), 28 g carbohydrate, 0 g fiber, 23 g sugar, 50 mg cholesterol, 35 mg sodium, 7 points


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