Cookies and Mascarpone Ice Cream

Wisconsin Cheese Cookies and Mascarpone Ice Cream Recipe
Active Time
60 Minutes



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


  1. Warm the milk in a large, heavy saucepan over medium-low heat to 175°F; stir in sugar until dissolved. Whisk a 1/3 cup hot milk mixture into the egg yolks in a bowl. Return all to saucepan, whisk 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 10-15 minutes. Do not boil.
  2. Remove from heat. Whisk in mascarpone cheese and vanilla until smooth. Transfer mascarpone mixture to a bowl. Cool quickly; place 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 the surface of custard. Refrigerate at least 4 hours or overnight.
  3. Fill cylinder of ice cream maker two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard mixture until ready to freeze. Transfer ice cream to a large bowl. Fold in cookies. Spoon ice cream into freezer containers. Freeze for at least 4 hours before serving. Repeat with any remaining custard mixture.

Recipe Tip

Whole, reduced-fat or low-fat milk can be used in this recipe. The mascarpone cheese is very creamy and adds fat, so heavy whipping cream isn’t necessary. The higher the fat content of the milk, the richer the ice cream will be.

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