RECIPES

Caramel Corn Mascarpone Ice Cream Sundaes

Caramel Corn Mascarpone Ice Cream Sundaes
Active Time
45 Minutes
Servings
4

Ingredients

Ingredients List

Sundaes:

Cheese

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

Instructions

  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 medium, heavy saucepan over medium-low heat to 175°F. Add remaining sugar; stir until dissolved.
  3. Whisk 1/3 cup hot cream mixture into the egg yolk 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.)
  4. Remove from the heat. Whisk in the mascarpone, vanilla bean seeds, vanilla and salt until mixture is smooth. Pour custard mixture into a bowl.
  5. Cool quickly; place bowl in a large bowl of ice water. Stir until custard has cooled to room temperature, about 2-4 minutes. Remove from ice water. Press plastic wrap onto surface of custard. Refrigerate for at least 4 hours or overnight.
  6. Fill cylinder of ice cream maker two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard mixture until ready to freeze.
  7. Spoon ice cream into an airtight, freezer container. Freeze for at least 4 hours or overnight. Repeat with any remaining custard mixture.

Sundaes:

  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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