Mascarpone ice cream with Tokaji syrup and raisins

Mascarpone ice cream with Tokaji syrup and raisins

  • serves 4
  • Easy

Scoops of ice cream made with mascarpone cream are packed with infused raisins and drenched in vanilla and Tokaji syrup (a sweet desert wine hailing from Hungary). It's like a deluxe version of rum and raisin ice cream.


Make this mascarpone ice cream with Tokaji syrup and raisins, then also try our no-churn Vietnamese coffee ice cream.



tokaji syrup

  • Tokaji or dessert wine 120ml
  • raisins 120g
  • golden caster sugar 90g
  • vanilla pod ½

mascarpone ice cream

  • whole milk 300ml
  • liquid glucose 5 tbsps (find it in cookshops and chemists)
  • golden caster sugar 60g
  • vanilla pod ½
  • egg yolks 4
  • mascarpone 250g


  • Step 1

    To make the syrup, pour the tokaji over the raisins in a small bowl and leave to soak for 2 hours. Put the sugar, ½ a vanilla pod and 60ml water in a small saucepan and heat gently until the sugar dissolves and a clear syrup has formed.

    Increase the heat and bring to the boil. Add the raisins and tokaji and boil for 5 minutes, until syrupy. Leave to cool then cover and chill.

  • Step 2

    To make the ice cream, gently heat the milk, liquid glucose, sugar and vanilla pod in a saucepan. Gradually increase the heat, stirring occasionally to dissolve the sugar, until the mixture just comes to the boil then remove from the heat.

    Put the egg yolks in a large bowl and pour the hot milk mix over, whisking constantly. Whisk in mascarpone.

  • Step 3

    Strain through a fine sieve, chill for an hour then churn in an ice cream machine according to manufacturer’s instructions until softly frozen.

    If you don’t have an ice-cream machine, pour into a container, freeze for an hour, then mix well and repeat, mixing every hour until softly frozen.

  • Step 4

    Lift two thirds of the raisins out of their syrup and set aside. Transfer the ice cream to a lidded plastic container and gently fold the drained raisins through with 2 tbsps of syrup.

    Freeze for at least 2 hours before serving. Spoon the remaining syrup and raisins over each serving before eating.

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Nutritional Information

  • Kcals 773
  • Fat 38.8g
  • Saturates 22g
  • Carbs 92.5g
  • Fibre 0.6g
  • Protein 8.6g
  • Salt 0.37g