Module 9 · Desserts
Vanilla Mascarpone Custard Ice Cream
Vanilla Mascarpone Custard Ice Cream is a keto dessert with 4 g net carbs, 4 g protein and 30 g fat per serving (300 kcal). It serves 8 and takes 6 hours 30 minutes in total.
A slow-churned custard with the mellow richness of mascarpone and real vanilla. Scoop it alongside berries or let a small bowl be dessert all by itself.
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Allergens in this Ketogeni recipe: eggs, milk. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 8 servings · Active time: 30 min · Total time: 6 h 30 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 4 g |
| Protein | 4 g |
| Fat | 30 g |
| Energy | 300 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 500 ml organic heavy cream
- 200 g organic mascarpone
- 6 piece organic egg yolks
- 70 g organic erythritol, powdered
- 1 piece organic vanilla bean, split and scraped
- 1 pinch fine sea salt
- 100 g organic raspberries, to serve
Step-by-step method
- Warm cream, vanilla seeds and pod, and salt in a saucepan until steaming but not boiling. Remove from the heat and let the vanilla infuse for 10 minutes.
- Whisk egg yolks with powdered erythritol until slightly paler. Slowly whisk in a ladle of warm cream to temper the yolks.
- Pour the yolk mixture into the saucepan. Cook over low heat, stirring constantly, until the custard reaches 71 C and coats the back of a spoon. Do not let it boil.
- Strain into a clean bowl and whisk in mascarpone until smooth. Set the bowl over an ice bath and stir until cool, then cover and chill until thoroughly cold, about 3 hours.
- Churn the cold custard in an ice-cream maker according to its instructions until thick and softly frozen, usually 20-25 minutes.
- Transfer to a chilled container, smooth the top and cover. Freeze until firm enough to scoop, about 2 hours. Let stand briefly at room temperature before serving with raspberries.
Chef’s tips
- Provisional nutrition: do not use these figures as a safe daily carb allowance until Claude verifies ingredient gram weights against exact Matvaretabellen/USDA records and checks product labels.
- Chill the custard fully before churning for a smoother texture.
- If the ice cream freezes very firm, leave it on the counter briefly before scooping.
- A thermometer helps confirm the custard is safely cooked and prevents overheating.
Variations
- Infuse the cream with organic lemon peel, then remove it before cooking the custard.
- Fold in finely chopped toasted hazelnuts after churning.
- Serve with a small spoon of warm, unsweetened berry compote.
Storage
Keep covered in the freezer for up to 2 weeks for best texture. Press parchment onto the surface before sealing to limit ice crystals. This recipe requires an ice-cream maker.
Questions and answers
How many net carbs are in Vanilla Mascarpone Custard Ice Cream?
One serving has 4 g net carbohydrates, 4 g protein and 30 g fat (300 kcal). The recipe makes 8 servings. These figures are estimates; your own ingredients may differ.
Can I make Vanilla Mascarpone Custard Ice Cream ahead, store or freeze it?
Keep covered in the freezer for up to 2 weeks for best texture. Press parchment onto the surface before sealing to limit ice crystals. This recipe requires an ice-cream maker.
Which allergens are in Vanilla Mascarpone Custard Ice Cream?
It contains eggs and milk, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Vanilla Mascarpone Custard Ice Cream vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Vanilla Mascarpone Custard Ice Cream?
Yes. Infuse the cream with organic lemon peel, then remove it before cooking the custard. Fold in finely chopped toasted hazelnuts after churning. Serve with a small spoon of warm, unsweetened berry compote.