Caramel Corn Mascarpone Ice Cream Sundaes

Caramel Corn Mascarpone Ice Cream Sundaes
Active Time
45 Minutes


Mascarpone Ice Cream:



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


Mascarpone Ice Cream:

  1. Beat egg yolks and 3/4 cup sugar in medium bowl on medium-high speed for 3-4 minutes until mixture is pale and fluffy.
  2. Warm cream and milk in a medium, heavy saucepan over medium-low heat to 175°F; stir in remaining sugar until dissolved. Whisk a 1/3 cup hot cream mixture into the egg mixture. Return all to saucepan, whisking constantly. Cook and stir over low heat until mixture reaches 160°F and is just thick enough to coat the back of a metal spoon, about 5-10 minutes. Do not boil.
  3. Remove from heat. Whisk in vanilla bean seeds, vanilla, salt and mascarpone until cheese is melted and mixture is smooth. Pour custard mixture into a bowl. 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 2 hours or overnight.
  4. Fill cylinder of ice cream maker two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard mixture until ready to freeze. Spoon ice cream into  an airtight, freezer container. Freeze for at least 4 hours or overnight. Repeat with any remaining custard mixture.


  1. Divide ice cream into serving bowls. Sprinkle with caramel corn. Drizzle with caramel and hot fudge sauces. Dollop with whipped cream if desired.

Recipe Tip

  • Feeling adventurous? Make your own caramel corn: Heat oven to 250°F. Line a 15 x 10-inch baking sheet with aluminum foil. Combine 10 cups plain popped popcorn and 1 cup salted peanuts in a large bowl.
  • Whisk 1 1/2 cups packed brown sugar, 1 cup (2 sticks) butter, cubed, 1/2 cup corn syrup and 1 1/2 teaspoons salt in a medium saucepan; bring to gentle, low boil over medium heat, whisking constantly. Boil for 4 minutes, whisking constantly. Remove from the heat. Stir in 1 teaspoon vanilla extract. Pour three-fourths caramel over popcorn mixture; stir until well-coated. Set aside remaining caramel for serving.
  • Pour popcorn mixture onto prepared baking sheet. Bake, uncovered, for 45-60 minutes, stirring every 15 minutes, or until popcorn has reached desired texture. Cool completely in a single layer on waxed paper. Store in airtight containers. 

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