Cappuccino Cream

This tastes like really rich ice cream

This tastes like really rich ice cream

Katherine had planned on making tiramisu, but our guests canceled at the last minute and we need to come up with a way to use up the mascarpone. We turned to a recipe for Frozen Cappuccino Cream in our tried and true Nick Stellino’s Mediterranean Flavors cookbook. It’s one we’ve wanted to make for  years, but had never gotten around to. We omitted the hazelnuts, but made no other changes. It tasted amazing, better than ice cream! You can find the recipe here. And we’re glad we took a look at his book again. We use it all the time, but perusing the desserts reminded us we hadn’t made his strawberry tart in years. We’ll fix that next spring.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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13 Responses to Cappuccino Cream

  1. Ice cream made with mascarpone? Good grief, that’s amazing! 🙂

  2. A_Boleyn says:

    Sounds really tasty though I would still have made the tiramisu. 🙂

  3. sallybr says:

    one word:WOW!

    did you do the loaf pan thing with the plastic wrap or simply froze and scooped out a serving?

    awesome recipe!

  4. Beautiful, can imagine how creamy and delicious it tasted!

  5. I like the sound of this, Greg, and I have mascarpone and hazelnuts:)

  6. Karen says:

    Rich and delicious…yum.

  7. egg me on says:

    Ooo me likey. Sounds amazing.

  8. I was just discussing making ice cream with only whipped cream; the change of using Marscapone is quite intriguing, I would never have thought to use it that way.

  9. ChgoJohn says:

    Sounds great, Greg. I have one of Nick’s cookbooks. It came with a CD of Italian music. 🙂

  10. Pingback: Sunday Suppers: Let the Detox Begin… Or Not | Rufus' Food and Spirits Guide

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