Back to Recipes

Vanilla Ice Cream with Galbani Mascarpone

Ingredients

  • 250g Galbani Mascarpone
  • 250mL Whole milk
  • 80g caster sugar
  • 1 vanilla pod
  • 1 Sealed container (1L)
  • 1 Blender
  • 1 Hand Blender (optional)
CLICK HERE TO GET 20P OFF ANY GALBANI CHEESE

Preparation Instructions

  1. Place a sealed container to cool in the freezer.
  2. Pour half of the milk in the blender with half of the vanilla pod cut in little pieces. Then blend for 2 minutes.
  3. Whisk the Galbani mascarpone with the sugar and the rest of the milk, until you get a smooth cream. Then gradually add the milk/vanilla mixture and mix thoroughly.
  4. Pour the cream into the container, seal it and leave it 2 hours in the freezer.
  5. Mix with a hand blender or a spoon, making sure to get the frozen parts from the edges. Repeat this move twice, every 2 hours (this step is key to avoid crystals to form).
  6. Freezing time: 6 hours