Mascarpone Cheesecake Ice Cream

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Source: Mini Sam Tan Kitchen


Mascarpone Cheesecake Ice Cream
Makes about 1 pint

Stir together in a bowl until well-combined:
250g mascarpone cheese
2 egg yolks
1/2 cup (about 85g) icing sugar, sifted
Generous sprinkling of salt
1 tsp vanilla extract

In a separate bowl (ensure it is clean and dry), whisk 2 egg whites until stiff and fold into the cheese mix until well-combined. Roughly crush 6 digestives into chunks (or use ginger nuts, shortbread, graham crackers or any other cheesecakey biscuit you like) and stir in.

Freeze for at least 4 hours or until completely firm. Before serving, leave at room temperature for a few minutes (or move it to the refrigerator for 20 mins) to ease scooping.