Italian Mascarpone Ice Cream

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

subheading: For the mascarpone ice cream:

255 g mascarpone cheese (250)

350 ml whole milk (350 ml)

100 g white sugar

1 tsp vanilla extract

Directions at maricruzavalos.com

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