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Mascarpone Ice Cream with Cherry Compote and Oat Crumble

Cooked cherries and crunchy crumble offset the richness of mascarpone ice cream. Serve leftover compote as a cheeseboard accompaniment; try it with crottin and oatcakes. Ice cream recipe adapted from Food & Wine.
Servings 4


  • 2 large egg yolks
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • 8 ounces mascarpone
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Pinch salt
  • 1 pound sweet cherries pitted
  • ¼ cup granulated sugar
  • 1 teaspoon lemon juice
  • Pinch salt
  • cups rolled oats
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 8 tablespoons 1 stick cold unsalted butter, cubed
  • 2 large egg whites lightly whisked
  • 1 tablespoon vegetable oil
  • Pinch salt


  • ICE CREAM: Whisk together egg yolks and sugar in a medium bowl until fluffy. Meanwhile, bring milk to a light simmer in a small saucepan over medium heat; make sure milk does not scald or boil. Once it reaches a light simmer, remove milk from heat. Slowly add warmed milk to egg mixture, stirring constantly.
  • Return mixture to saucepan and cook over medium-low heat until thickened, about 5 minutes. Pay close attention as too much heat will cause mixture to separate and eggs to scramble. Once mixture clings to spoon, remove from heat.
  • Fill a large mixing bowl with ice water and place a smaller bowl inside ice bath. Add custard mixture to smaller bowl and cool for 5 minutes. Add mascarpone, lemon zest, lemon juice, and salt and mix until combined. Refrigerate mixture until chilled, about 10 minutes.
  • Pour custard into ice cream maker and process according to manufacturer’s instructions. For a soft-serve texture, serve immediately. For a more traditional ice cream texture, cover and freeze for at least 2 hours.
  • COMPOTE: Combine cherries, sugar, and ½ cup water in a large saucepan. Cook over medium heat for 10 minutes, stirring frequently.
  • Using a slotted spoon, transfer cherries to a bowl. Add lemon juice and salt to liquid remaining in saucepan and cook until reduced and thick enough to coat a wooden spoon, 10 to 15 minutes. Pour liquid over cherries and cool to room temperature.
  • OAT CRUMBLE: Heat oven to 350°F. Grease a rimmed baking sheet.
  • Combine oats, flour, sugar, and cinnamon in a large mixing bowl. Cut in butter until evenly distributed and mixture is shaggy. Add egg whites and oil and mix until just combined.
  • Pour mixture onto prepared baking sheet and spread into an even layer, then use a spatula to separate into bite-size chunks. Bake, stirring halfway through, until golden-brown, about 35 minutes. Cool to room temperature.
  • TO SERVE: Top scoops of ice cream with a spoonful of cherry compote and a sprinkle of oat crumble.