Apricot Mascarpone Ice Cream is like an apricot cheesecake in ice cream form. The mascarpone cheese adds a rich and creamy tartness which makes this ice cream extra special.

What is Mascarpone? 

Mascarpone is a fresh Italian double or triple cow’s milk cream cheese. It has a smooth, buttery texture and a slightly sweet flavour. Mascarpone is used in both savory and sweet recipes. It’s a key ingredient in Tiramasu, the classic Italian dessert. 

How Do You Pronounce Mascarpone?

Mascarpone is a word that’s often mispronounced. In English, the most common mistake is to leave off the “ay” in the final syllable. The correct pronunciation is mahs car POH nay.

Mascarpone or Cream Cheese, What’s the Difference?

Mascarpone is Italian, while cream cheese is American. The main difference between mascarpone and cream cheese is the fat content. Cream cheese has about half the milk fat as mascarpone, which consists of whole cream. This gives it a creamier, richer taste and texture. Cream cheese is firmer and has more of a tang. 

Other Ways to Enjoy Mascarpone

There are many ways, both sweet & savory, to use mascarpone. Here are just a few:

• Use in place of whipped cream to top a bowl of fruit or any dessert
• Use as a frosting for cakes and cupcakes
• Spread on bagels 
• Use it for creamy soups and pasta sauces
• Use Mascarpone anywhere you would use whipping cream, sour cream, or cream cheese.

All About Apricots

Apricots are a stone fruit resembling a small peach. Although apricots and peaches are similar in taste, apricots have a richer, more tart flavour than peaches. Although you could certainly substitute peaches for the apricots in this recipe, the result will not be the same. 

Apricots tangy, smooth flavour is a perfect match for mascarpone cheese.

How to Buy Apricots

The best time to buy apricots is when they are in season, which, depending on where you are, is anywhere from May to August. 

Apricots will continue to ripen off the tree (at room temperature, though, not in the fridge). Because they tend to fall from the tree before they are ready to harvest, they are often picked slightly unripe. However, they must still have turned orange or golden.

Choose apricots that don’t have any green. They should be smooth, unblemished, and firm to the touch, but not rock hard. After tasting, if your apricots are not completely ripe, leave them at room temperature for a day or two before using in recipes or eating fresh. Once ripe, store them in the fridge for up to a week.

Do I Need An Ice Cream Machine to Make This?

I used my ice cream machine to make this apricot mascarpone ice cream. I love owning one and use it often. However, as with this Cherry Amaretto Ice Cream or this Mango Coconut Ice Cream, you don’t need to have an ice cream machine to make homemade ice cream.

How to Make Ice Cream Without a Machine 

You can easily make this recipe without an ice cream machine. It just takes a little longer as your freezer does the work. Here’s how:

• Whisk all ingredients together in a freezer-safe container.
• Put it in the freezer, and after thirty minutes, take it out and give it a really good stir.
• Do this every thirty minutes until your ice cream is the texture you want it.
• It’s helpful to use a timer or tell Google to remind you when its time for the next stirring session.

Apricot Mascarpone Ice Cream

Colleen

Apricots and mascarpone cheese compliment each other perfectly in the tart, yet rich and creamy homemade ice cream.

4.91 from 11 votes

Print Recipe

Prep Time 10 mins

Machine Time 30 mins

Total Time 40 mins

Course Dessert

Cuisine Italian

Servings 8

Calories 355 kcal

Ingredients

  

1x2x3x

• 3 cups ripe apricots chopped
• 1 cup heavy cream
• 1 cup sugar
• 1 cup mascarpone cheese
• 1 tsp vanilla extract

Instructions

 

• In a blender, blend 2.5 cups of the chopped apricots with the sugar until the fruit is a semi smooth puree
• Add the cream, mascarpone cheese, and vanilla
• Blend until combined
• Pour the mixture into the bowl of an ice cream machine and process according to manufacturers directions. (Usually 30 minutes)
• Add the remainder of the apricots and process for 5 minutes more.
• Serve immediately as soft serve. Or if you prefer hard ice cream, transfer to a freezer-safe covered container and freeze for 30 minutes.

Notes

Refer to instructions in the post to make this recipe without a machine. 

For best results, refer to the manufacturers' directions for your machine.

Canned apricots (in water or their own juice), well-drained, can be substituted for fresh apricots.

Nutrition

Serving: 1gCalories: 355kcalCarbohydrates: 33gProtein: 3gFat: 24gSaturated Fat: 15gCholesterol: 69mgSodium: 28mgPotassium: 173mgFiber: 1gSugar: 30gVitamin A: 1951IUVitamin C: 6mgCalcium: 66mgIron: 1mg

Keyword apricots, homemade ice cream, mascarpone cheese, stone fruit, summer

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