Mascarpone base from Wanderlust Creamery Presents The World of Ice Cream (page 51) by Adrienne Borlongan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ernie_uamsvc on April 08, 2026

    I met the author at a book signing. She said this is her personal favorite base. Since most mascarpone cheese comes in 8 oz. Containers rather than the 9 oz in the book, I make the necessary adjustments.

  • kate_fkpmxf on March 01, 2026

    Very good and versatile base. I added 10g of matcha and added white chocolate freckle in the last few seconds of churning (Ghiardelli chips melted with coconut oil). Silky and dense texture. To a second batch I added vanilla and a little fiori di Sicilia extract and swirled in some homemade marmalade. The only change to the base is that I subbed in allulose for the glucose powder, since it has similar qualities (anti-freezing and water trapping) and is more widely available.

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