I have a bit of an addiction to Mascarpone. I love to spread it on graham crackers or a slice of toast for a snack, and since my fridge is rarely without a tub, I find ways to use it as an ingredient whenever possible. Earlier this year, I made Irish Cream brownies to celebrate St. Patrick’s Day. While the fudgy brownies are incredibly decadent, it was the whipped Irish Cream and Mascarpone topping that put them in my top-10 list. Those brownies (and especially that topping!) inspired me to create a frozen treat to enjoy now, in the height of the summer heat.
Mascarpone adds a sweet flavor and creamy texture to this gelato, which distinctly profiles the cream-based liqueur. I like to dress up each serving with a splash of Baileys and a sprinkle of chocolate chips for the ultimate indulgence!
Irish Cream & Mascarpone Gelato
1 1/2 cups low-fat milk
1 cup whole milk
1/4 cup Mascarpone, softened slightly
6 Tbsp sugar
3 Tbsp Baileys Irish Cream
1/4 tsp vanilla extract
Combine low-fat milk, whole milk, Mascarpone, sugar, Baileys, and vanilla extract in a food processor or blender; process until combined. Chill mixture for at least 4 hours in the refrigerator before pouring into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for another hour or until firm.
Yield – 6 servings (serving size: about 1/2 cup)
Calories – 165
Carbs – 20