Mascarpone ice cream layered with fresh rhubarb compote. The base is dense and tangy, the compote is tart and pink. Churned, layered, and frozen.
I made this ice cream for a dinner party and the rhubarb compote was the detail that made people ask for the recipe (I know, that sounds like a cliché but it is actually true). Mascarpone cheese, heavy cream, whole milk, sugar, and vanilla extract whisked together and churned in an ice cream maker. Layered in a container with a compote of fresh rhubarb cooked with sugar and lemon juice until soft and thick. Frozen for at least four hours.
The mascarpone base is denser and tangier than regular vanilla ice cream. It scoops rich and holds its shape. The rhubarb compote is tart and pink, swirled between the layers, and it hits you with a sharp, fruity punch between the creamy spoonfuls. The two together taste like spring in a bowl.
Tips for Making Mascarpone Ice Cream with Rhubarb Compote
Make the rhubarb compote first and cool it
Chop four to five stalks of rhubarb. Cook with half a cup of sugar and one tablespoon of lemon juice over medium heat for ten to fifteen minutes until soft and thick.
Cool the compote completely before layering with the ice cream. Hot compote melts the churned ice cream and ruins the layers.
Whisk the mascarpone base until smooth
Combine the mascarpone, cream, milk, sugar, and vanilla and whisk until no lumps remain. The mascarpone should be fully incorporated.
Chill the base before churning. Cold base churns faster and freezes creamier.
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Homemade Mascarpone Ice Cream with Fresh Rhubarb Compote
Total Time: 80 minutes
Yield: Serves 6
Description
A delightful combination of tart rhubarb compote and creamy mascarpone ice cream, perfect for welcoming the spring season.
Ingredients
Units
Scale
Instructions
- Chop the rhubarb into medium pieces and place in a saucepan with 1/2 cup sugar and lemon juice.
- Cook over medium heat until the rhubarb is soft and the mixture thickens, about 10-15 minutes. Allow to cool.
- In a separate bowl, whisk together mascarpone, heavy cream, whole milk, 1/2 cup sugar, and vanilla extract until smooth.
- Churn the mascarpone mixture in an ice cream maker according to the manufacturer’s instructions.
- Once churned, layer the ice cream with the cooled rhubarb compote in a container.
- Freeze for at least 4 hours or until firm before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 20
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
Frequently Asked Questions
Can I use frozen rhubarb?
Yes. Do not thaw. Cook from frozen with the sugar and lemon juice. It takes a few extra minutes to soften.
What does mascarpone ice cream taste like?
Richer and tangier than regular vanilla. It has a cheesecake-like quality. The mascarpone replaces eggs and makes the base simpler to prepare.
Do I need an ice cream maker?
Yes for the smoothest texture. Without one, you can freeze the base in a shallow dish and stir every thirty minutes, but the result is icier.