Lemon Mascarpone Ice Cream

Yield: 12 two scoop servings

Served with a pecan cobbler.


  • 4 cups milk, divided
  • 3 tbsp cornstarch
  • 2 1/2 cups half and half
  • 4 tbsp light corn syrup
  • 1/2 tsp salt
  • 8 oz mascarpone cheese, room temperature
  • 2 jars (12.7 oz. each) lemon curd


  1. Combine 1/2 cup of milk with cornstarch in an airtight container.  Shake vigorously to form a slurry.  Set aside.
  2. In a pot, combine the remaining milk, half and half, corn syrup, and salt.  Bring to a boil over medium heat, whisking to combine.  Simmer for 4 minutes.
  3. Add the cornstarch slurry, whisk together, and return to a simmer for two minutes.
  4. Place the mascarpone cheese in a stand mixer.  While whipping, gradually add the hot milk mixture.  Add in the lemon curd and mix thoroughly.
  5. Cover and refrigerate overnight.
  6. Churn into ice cream following your machine's manufacturer's instructions.  Store in freezer.
Adapted from Ask Chef Dennis.