Caramel Popcorn Mascarpone Ice Cream Sundaes

Wisconsin Cheese Caramel Popcorn Mascarpone Ice Cream Sundaes Recipe
Active Time
45 Minutes




Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mascarpone can be used in this recipe.


  1. Beat egg yolks and 3/4 cup sugar in a bowl until mixture is pale yellow and frothy, about 3-4 minutes.
  2. Warm cream and milk in a large, heavy saucepan over medium-low heat to 175°F. Stir in remaining sugar until dissolved.
  3. Whisk 1/3 cup hot cream mixture into egg mixture. Return all to saucepan, whisking constantly. Cook and stir over low heat until cream mixture reaches 160°F and is just thick enough to coat the back of a metal spoon, about 5-10 minutes. (Do not boil.) Remove from the heat.
  4. Pour custard through a fine mesh strainer into a large bowl. Whisk in the mascarpone, vanilla bean seeds, vanilla and salt until smooth. Place bowl into a larger bowl filled with ice water. Stir until custard has cooled to room temperature, about 2-4 minutes. Remove from the ice water. Press plastic wrap onto surface of custard. Refrigerate for at least 4 hours or overnight.
  5. Pour custard into an ice cream maker, two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard mixture until ready to freeze.
  6. Spoon ice cream into freezer containers. Freeze for at least 4 hours before serving. Repeat steps with any remaining custard.


  1. Divide ice cream into serving bowls. Sprinkle with caramel corn. Drizzle with caramel and hot fudge. Top with whipped cream and maraschino cherries if desired.
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