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.
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Ice cream made with mascarpone? Good grief, that’s amazing! 🙂
Sounds really tasty though I would still have made the tiramisu. 🙂
one word:WOW!
did you do the loaf pan thing with the plastic wrap or simply froze and scooped out a serving?
awesome recipe!
We used the plastic wrap in the bottom of a brownie pan. Came out wonderfully.
thanks… I simply MUST make this!
Beautiful, can imagine how creamy and delicious it tasted!
I like the sound of this, Greg, and I have mascarpone and hazelnuts:)
Rich and delicious…yum.
Ooo me likey. Sounds amazing.
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.
Mmmmm…..
Sounds great, Greg. I have one of Nick’s cookbooks. It came with a CD of Italian music. 🙂
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