Broma Bakery · by Sarah Fennel★ 4.3

No Churn Mascarpone Ice Cream with Salted Caramel + Rose & Pink Peppercorn Almonds

Name: No Churn Mascarpone Ice Cream with Salted Caramel + Rose & Pink Peppercorn Almonds
Yield: 1, 1 quart ice cream
Ingredients: 1 pint heavy whipping cream; 8 oz mascarpone; 14 oz sweetened condensed milk; 1 tablespoon vanilla extract; 1/2 teaspoon salt; 2 packages Rose & Pink Peppercorn Almonds; homemade salted caramel (recipe follows); 1/2 cup sugar; 3 tablespoons butter; 1/4 cup heavy cream; 1 1/2 teaspoons sea salt

NUTRITION · PER SERVING—

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BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

No-churn ice cream made with mascarpone, condensed milk, and vanilla, paired with salted caramel and rose-peppercorn almonds. Creamy and rich with sweet, salty, and floral notes. A dessert component or topping.

dessertgluten freevegetarian

View the full recipe on Broma Bakery →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 1

1 pint heavy whipping cream
8 oz mascarpone
14 oz sweetened condensed milk
1 tablespoon vanilla extract
1/2 teaspoon salt
2 packages Rose & Pink Peppercorn Almonds
homemade salted caramel (recipe follows)
1/2 cup sugar
3 tablespoons butter
1/4 cup heavy cream
1 1/2 teaspoons sea salt

At a glance

PER SERVING