Jeff and I aren’t taking any big vacations this year. Between some renovation efforts on our townhouse and work insanity, the money and time just aren’t there. That’s ok, though! We have a few smaller trips planned, and I got to visit Wisconsin a few weeks ago. Wisconsin Cheese invited me on a tour to see some cheese factories in action, as well as one of their dairy farms. It was a lovely trip. Madison is a great college town with a unique vibe and fun dining scene. I discovered a new love of squeaky cheese curds (or gooey fried cheese curds, I love you). It also inspired this Cookies and Mascarpone Ice Cream recipe, which you’ll find at the bottom of this post.
- 6 large egg yolks
- ⅔ cup granulated sugar
- 1½ cups whole, 2% or 1% milk (see notes)
- 8 ounces Wisconsin Mascarpone Cheese
- 1 tablespoon pure vanilla extract
- 1½ cups chopped chocolate sandwich cookies