This ice cream recipe is heavy on the dairy, and that’s just the way we like it. It starts with the regular ice cream base of milk and cream, and then a hearty dose of thick mascarpone cheese is added, along with some chunks of baked cake. And that’s not even the last of it! The ice cream is finished off with a brown butter almond crunch, which adds some serious nutty flavors and a wonderful crunchy texture. Find the recipe below.
The real kicker though is putting in slabs of almond torte cake – sure you can make it, but when you are just going to slice it up, take a few bites and toss the rest in your ice cream machine, why bother? Buy your favorite almond cake, keep the icing on top, and churn the whole thing together.
Get the recipe on How Sweet It Is
Photo by How Sweet It Is
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
