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Mascarpone and chestnut ice cream

Mascarpone & chestnut ice cream

Prep Time 50 minutes
Cook Time 10 minutes
Resting time 6 hours
Total Time 1 hour
Servings 4 people


  • 1 vanila pod
  • 5 dl milk
  • 4 egg yolk
  • 80 gr sugar
  • 250 gr mascarpone
  • 250 gr chestnut cream


  • Split the vanilla pod in half, collect the vanilla seeds with the tip of a knife and add them to the milk in a saucepan.
  • Heat the milk over low heat. Remove from heat at the first broth.
  • Meanwhile, mix the egg young with the sugar until the mixture turns white.
  • Pour the hot milk little by little while mixing. Return the mixture to the pan.
  • Thicken over low heat, stirring constantly.
  • When the cream coats the back of a spoon, let the mixture cool for a few minutes.
  • Stir in the mascarpone, let cool for about 1 hour in the fridge.
  • Add the chestnut cream and place in your ice cream maker for about 40 minutes.
  • Place in the freezer until the ice sets.
  • Serve as soon as the ice has set or if you make it the day before make sure to take it out 20-30 minutes before so that it is a smooth consistency.