Cinnamon Mascarpone cheese ice cream

A delectable ice cream, with the warmth and depth of cinnamon. The cream cheese adds a bit of tang and smoothness!

CINNAMON & MASCARPONE ICE CREAM  RECIPE;

1 1/2 cups sugar

1 3/4 cup water

2 teaspoons ground cinnamon

12 ounces mascarpone cheese or full-fat cream cheese, at room temperature

3/4 cup heavy cream

1 1/2 teaspoons vanilla extract

pinch of salt

-Place sugar and water into a saucepan over low heat then stir until sugar has dissolved. Simmer for 3 minutes, remove from heat, and allow syrup to cool for about 10 minutes.

-With a wire whisk, mix the syrup with mascarpone and cream until smooth. Stir in vanilla extract and a pinch of salt. Chill in the refrigerator at least 3 hours or overnight.

-Place mixture into an ice-cream machine and churn as per machine instructions. Spoon into a medium-sized airtight container, cover and chill in the freezer until ready to serve. Let sit at room temperature about 5 minutes before serving. Makes about 5 cups of ice cream. Excellent served with cake, pies, bananas, and sweet pastries like baklawa. 

Make the syrup by combining water, sugar and cinnamon in a medium saucepan then simmering for 3 minutes.

Combine the syrup with the other ingredients, mixing until smooth, then chill. Process in an icecream maker until thickened.

So delicious alongside sweets such as baklawa, with cakes, pies and on its own. A delectable ice cream treat!

PERSNICKETY NOTES:

**Mascarpone Cheese is an Italian cheese that is similar to cream cheese and creme fraiche, but costs 2 -3 times as much. I like this ice cream just as well with cream cheese substituted for the Mascarpone, and if you are like me, you don’t mind spending less on food if the quality is approximate!

**If you have trouble mixing the cheese into the syrup until it is smooth, try heating the mixture just a bit, until you can whisk in the cheese completely into the mixture.