It’s Friday and I felt like putting cake in your ice cream.

Almond Torte Mascarpone Ice Cream with a Brown Butter Almond Crunch I howsweeteats.com

Just so you could, you know, have the best of both worlds.

Almond Torte Mascarpone Ice Cream with a Brown Butter Almond Crunch I howsweeteats.com

I also put these crunchy brown butter sugared almonds inside for extra texture.

Look at me being so elderly and putting almonds in my ice cream and all now.

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.

Ridiculous. Fat chunks of cake in creamy ice cream. I don’t even care about cake.

Well. Until now.

Almond Torte Mascarpone Ice Cream with a Brown Butter Almond Crunch I howsweeteats.com

Sunny cones! I find that I eat approximately 156% more homemade ice cream when I have cones in the house. It’s awesome. Afternoon snackage.

I don’t have much else to say other than it’s ice cream season and you better get on it.

Almond Torte Mascarpone Ice Cream with a Brown Butter Almond Crunch I howsweeteats.com

Print
Print
Save
Save

Almond Torte Mascarpone Ice Cream with a Brown Butter Almond Crunch

Yield: makes about one quart

Total Time: 8 hours

Ingredients:

2 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup granulated sugar
2 teaspoons almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
12 ounces mascarpone cheese
a few slices of almond torte cake, cut into pieces

brown butter crunch almonds
2 tablespoons unsalted butter
2/3 cup sliced almonds
1/4 cup brown sugar

Directions:

Add cream, milk, sugar, extracts and salt to a saucepan over medium heat. Stir constantly until the sugar dissolves, making sure not to let it stick to the bottom. Continue to heat until the mixture becomes warm and begins to bubble around the edges. Remove from heat. Add the mascarpone to a bowl and whisk until creamy. Pour the warmed milk mixture over top and whisk continuously until the mascarpone melts into the milk - it will separate at first but continue to stir until it all comes together. Refrigerate until cold, at least 60 minutes.

Once it's cold, add the mixture to your ice cream maker and churn according to directions. A few minutes before it's finishing churning, add in the cake in increments. Once it's finished churning, use a large spatula to stir in the almonds. Scoop the ice cream into a freezer-safe container then freeze for at least 4 to 6 hours. Let sit for a few minutes before serving so the ice cream can soften.

brown butter crunch almonds
Place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 3 to 4 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds. Return the pan to the burner and heat over low heat. Add the almonds and brown sugar, lightly stirring with a wooden spoon or spatula until the sugar dissolves. Remove the almonds from heat and spread them on a piece of parchment paper to cool completely.

[kinda adapted from thisfluffernutter chip ice cream]

Almond Torte Mascarpone Ice Cream with a Brown Butter Almond Crunch I howsweeteats.com

this is also what happens when you try to photograph ice cream in 80 degree heat.

share:    Pin It    

44 Responses to “Almond Torte Mascarpone Ice Cream (with a Brown Butter Almond Crunch!)”

  1. #
    1
    Belinda@themoonblushbaker — May 16, 2014 @ 7:02 am

    Nah melted ice cream shots are the best!

    I totally in to using cake in ice cream. I did a left over birthday cake ice cream a few months back ( actually inspired by you!), so worth it.

    Crunchy addition of nuts has to make this so addictive. Great recipe!

    Reply

  2. #
    2
    Jess @ Sweet Menu — May 16, 2014 @ 7:06 am

    All I can say is wow! Great photos of what looks to be an amazing combination. Homemade ice cream is the best!

    Reply

  3. #
    3
    Angela @ Eat Spin Run Repeat — May 16, 2014 @ 7:27 am

    Oh my gosh, I’m practically drooling!! This sounds phenomenal. I used to think it was all about soft serve but I’m loving the chunkiness of this. Happy Friday!

    Reply

  4. #
    4
    Julie @ Table for Two — May 16, 2014 @ 7:46 am

    Holy sh!* – this ice cream sounds PHENOMENAL. I would love like three of these cones in my face, please.

    Reply

  5. #
    5
    Cara's Healthy Cravings — May 16, 2014 @ 7:54 am

    I am with you on the cones, ice cream tastes so much better in them….especially the good crunchy sugar cones!

    Reply

  6. #
    6
    Adam @ CorrChilled — May 16, 2014 @ 8:13 am

    Love it! That last image is stunning, great photography skills :D

    Reply

  7. #
    7
    Erin — May 16, 2014 @ 8:56 am

    Argh! Where was this when I had left over almond torte from my birthday!?!

    This looks amazing. Totally a reason to head to Prandtl’s

    Reply

  8. #
    8
    molly yeh — May 16, 2014 @ 9:02 am

    ohmygahhhh this is like all of my favorite things on a cone

    Reply

  9. #
    9
    Michelle @ A Healthy Mrs — May 16, 2014 @ 9:56 am

    It’s my birthday this weekend and this is officially what I want as my “cake” — yum!

    Reply

  10. #
    10
    Gina @ Running to the Kitchen — May 16, 2014 @ 10:02 am

    First it was goat cheese, now marscapone…I die.

    Reply

  11. #
    11
    Larissa — May 16, 2014 @ 10:05 am

    Prantl”s Burnt Almond Torte?? OMG to die! This sounds amazing. You could turn that into a milkshake, too!

    Reply

  12. #
    12
    Jennie @themessybakerblog — May 16, 2014 @ 10:10 am

    I don’t even know where to begin. Cake in my ice cream sounds magical. I’ll take a cone for each hand.

    Reply

  13. #
    13
    Todd — May 16, 2014 @ 10:57 am

    This is some next level ice cream game!!! Bravo Jessica, bravo. And that last photo… so true!

    Reply

  14. #
    14
    Polly @ Tasty Food Project — May 16, 2014 @ 11:26 am

    Oh goodness! This looks amazing, especially since the weather has been so warm here lately! I’ve never made ice cream before but this looks like something I would like to try. I’m definitely pinning this!

    Reply

  15. #
    15
    Lynn @ The Actor’s Diet — May 16, 2014 @ 11:26 am

    DROOL. Thinking I need to get an ice cream maker now – it’s been 100 degrees in LA the last few days!

    Reply

  16. #
    16
    Kati — May 16, 2014 @ 11:43 am

    GAH! Why must you? It’s 11:03 AM and I need ice cream now.

    Reply

  17. #
    17
    Averie @ Averie Cooks — May 16, 2014 @ 12:36 pm

    This look incredible and I want those brown butter crunch almonds sprinkled on everything I can! pinned

    Reply

  18. #
    18
    Bethany @ Accidental Intentions — May 16, 2014 @ 12:49 pm

    WELP. This sounds like the most amazing ice cream of all time.

    Reply

  19. #
    19
    Denise @ Sweet Peas and Saffron — May 16, 2014 @ 12:56 pm

    They look perfect!! Great flavour combo!

    Reply

  20. #
    20
    brooke — May 16, 2014 @ 1:09 pm

    I love the prantls burnt almond torte spiked milk shake at burgatory so I may have to try this.

    Reply

  21. #
    21
    Laura (Blogging Over Thyme) — May 16, 2014 @ 1:52 pm

    Brown butter crunch almonds!! Mascarpone! Ahhhhhhhhhhhhhh!

    Reply

  22. #
    22
    Larry — May 16, 2014 @ 3:04 pm

    Your ice cream cone in the first shot kinda looks like cauliflower. Does it make me want it any less?? No.

    Reply

  23. #
    23
    Angel Reyes — May 16, 2014 @ 3:23 pm

    Beautiful!!! I love it. I enjoy making ice cream all-year round, but summer is my high season. I think I’ve share between 4-5 gelatos, ice creams and froyos within a few months on my blog, lol. Ice cream junkie, lol

    Reply

  24. #
    24
    Katie @ Butterlust — May 16, 2014 @ 4:08 pm

    I’m a SUCKER for crunch in my ice cream. And mascarpone? DROOL. All over my keyboard.

    Reply

  25. #
    25
    Tess @ Tips on Healthy Living — May 16, 2014 @ 5:23 pm

    “It’s Friday and I felt like putting cake in your ice cream.”– this is possibly the best TGIF line I’ve ever heard. What would you recommend substituting for almonds? I want that added crunch, but I’m worried about nut allergies.

    Reply

  26. #
    26
    Katrina @ Warm Vanilla Sugar — May 16, 2014 @ 6:36 pm

    Holy delicious!! Loving that crunch!

    Reply

  27. #
    27
    Ilona @ Ilona's Passion — May 16, 2014 @ 8:08 pm

    Oh my.. lovely..perfect ice cream!

    Reply

  28. #
    28
    Michelle @ Brown Eyed Baker — May 16, 2014 @ 8:39 pm

    I hope you used a Prantl’s burnt almond torte!! Now I’m craving one!

    Reply

  29. #
    29
    Medeja — May 17, 2014 @ 4:27 am

    This is luxurious ice cream! Mascarpone.. almonds.. ice cream.. delicious :)

    Reply

  30. #
    30
    Christina Patterson — May 17, 2014 @ 1:54 pm
  31. #
    31
    Katherine Corrigan — May 17, 2014 @ 10:10 pm

    scrumptious!! Hugs!

    Reply

  32. #
    32
    Emily @ Life on Food — May 18, 2014 @ 6:07 am

    This looks amazing. I don’t like ice cream cones though. Is something wrong with me? I do like to make homemade waffles and then pile on ice cream. Fabulous breakfast I swear!

    Reply

  33. #
    33
    Sophia @ NY Foodgasm — May 18, 2014 @ 6:44 pm

    Oh my gosh, this is magical! So creative and I love marscepone!

    Reply

  34. #
    34
    tam — May 24, 2014 @ 10:20 pm

    I used to work at Prantl’s during high school (best job ever). I’m feeling nostalgic… and craving this ice cream!

    Reply

  35. #
    35
    Kasey — May 27, 2014 @ 2:32 pm

    Love this recipe and pretty much every single one you post! Could you tell me where you get your printable recipe template from? It looks so good and I was wondering if you created your own template or use a pre-made plug-in or something. Thank you!!

    Reply

  36. #
    36
    Terri @ that's some good cookin' — June 16, 2014 @ 7:25 pm

    I know that I am late to this ice cream party, but I just had to leave a comment and say: Girl, you have totally lost your mind!

    There aren’t many recipes that make me want to drop everything I’m doing and make them, but this is one of those recipes. Thank you for the almonds, you old lady you.

    Reply

  37. #
    37
    Adrien — July 22, 2014 @ 8:46 am

    Where did you purchase your ice cream holder and scooper? They are quite lovely and I would like to acquire a set. Thank you! Trying this recipe tonight!

    Reply

Trackbacks/Pingbacks

  1. Pingback: Almond Torte Mascarpone Ice Cream with a Brown Butter Almond Crunch | How Sweet It Is | Pots, Pans and Proverbs

  2. Pingback: I’m Hung Up On | bean + nash

  3. Pingback: culture: the word on cheese

  4. Pingback: Friday Favorites | Cupcakes and Commentary

  5. Pingback: Weekly Links 05.25.14 | foodiEcology

  6. Pingback: » Highlights: Frozen Treats for Summer + A Sponsor Shoutout

  7. Pingback: Best of the Web: Ice Cream | Williams-Sonoma Taste

Leave a Comment

Current day month ye@r *