This utterly delicious and decadent Mascarpone Kahlua Almond Ice Cream will please you with its velvety and silky texture and sophisticated flavor.
Mascarpone Kahlua Almond Ice Cream
Hello, everyone. I’ve got one important announcement to make.
Ice cream time!
Just kidding. I didn’t bring any news. Old same, old same. Unbearably hot and sweltering weather. A lot of watermelons and ice cream. Salads as the most complicated meals I can handle at this moment. The brain is still dormant.
Challenges? It’s pretty hard to photograph homemade ice cream. In fact, I wasn’t sure if I should post this recipe as I believe melted ice cream doesn’t look that appealing in photos. I took just a couple of minutes (less than 50 snaps) from turning firm ice cream scoops into a milkshake. On the other hand, the flavor compensates its look. Besides, you don’t need to photograph this Mascarpone Kahlua Almond Ice Cream – just make and eat it all!
The good news is that you don’t need to make custard for this ice cream. Mascarpone and sweetened condensed milk help to achieve a beautifully smooth texture. Also, this recipe doesn’t call for eggs which means less fuss (I also wanted to add “fewer calories”, but I quickly realized that you cannot compare one cup of mascarpone with 4 or 5 egg yolks).
Indeed, I made similar ice cream with raw eggs a couple of years ago. When I posted this Coconut Ice Cream, some of you were surprised that I had used raw yolks. I do practice this occasionally. I don’t remember where did I get that idea, but it works. Remember tiramisu? It works similarly giving a smooth and silky texture especially if you use ingredients like cream cheese or thick coconut cream in the recipe. I know most people don’t trust raw eggs, and they prefer to pasteurize egg yolks for desserts, so that’s 100% optional. You can easily skip the eggs.
And the flavor? The sweetness of mascarpone combined with coffee and Kahlua introduce a pronounced yet not overpowering flavor. The addition of toasted almonds (hazelnuts will work as well) perfectly finishes this picture. I also incorporated some store-bought chocolate sauce, but chocolate ganache will be a great substitution.
Yes, that’s all about this Mascarpone Kahlua Almond Ice Cream.
You can find me hugging a fan and eating this ice cream for the next week or so.
- 1 cup mascarpone, at room temperature
- 2 cups whipping (35%) cream
- 1 can (300 gr) sweetened condensed milk
- 4 egg yolks (optional - you can omit this)
- 1/4 strong coffee, cold
- 3 tbps. coffee liquor like Kahlua
- 1 tsp. vanilla
- 1/2 tsp. almond extract, optional
- 1 cup almonds, toasted and roughly chopped
- 1/3 cup of store-bought chocolate syrup, optional
- Combine the mascarpone and condensed milk in a large bowl, using a mixer, 30 seconds.
- Add the egg yolks if using and beat 10-15 seconds until combined.
- Add the cream, coffee, liquor, vanilla, and almond extract (if using) and beat for 20 seconds more until well combined.
- Place the mixture in an ice cream maker and follow the manufacturer's directions for use, normally it takes between 25 and 35 minutes.
- Transfer to a plastic container. Add the chocolate syrup (if using) and slightly mix it with the ice cream creating a ribbon effect.
- Freeze for a few hours. As it contains alcohol, the process may take longer than normally, up to 6-8 hours.