Blueberry Mascarpone No-Churn Ice Cream

Ingredients

• 2 cups fresh or frozen blueberries, thawed (about 12 ounces)
• 2 tablespoons granulated sugar
• 2 tablespoons lemon juice
• 1 cup (8 ounces) Cello® Rich and Creamy Mascarpone cheese
• 1 cup sweetened condensed milk
• 2 cups cold heavy whipping cream
• 2 teaspoons vanilla extract
• Pinch sea salt

Instructions

1. Combine the blueberries, sugar and lemon juice in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly. Cook and stir for 5 to 8 minutes or until blueberries pop.
2. Remove from the heat. Cool, stirring occasionally.
3. Place berry mixture into a food processor; cover and pulse until almost smooth. Transfer to a large bowl.
4. Beat mascarpone and sweetened condensed milk in another large bowl until combined.
5. Add the cream, vanilla extract and salt; beat until stiff peaks form.
6. Gently fold into blueberry puree, leaving a swirl pattern.
7. Spoon into an airtight freezer container. Cover and freeze for at least 6 hours or until firm.
8. Remove from the freezer 10 minutes before serving.

Notes

When beating the mascarpone, take care not to overbeat as it could churn into a lumpy texture similar to butter.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin