Have you ever seen that movie called Two Weeks Notice with Hugh Grant and Sandra Bullock? (If you haven't, you should - it's really cute.) Anyway, there's a scene in the movie in which Sandra Bullock's character gives Hugh Grant's character a slice of cheesecake, & after taking a bite, he promptly declares, "there's something amok with this cheesecake!" And then she tells him it's tofu cheesecake.
Well, there's something amok with this vanilla ice cream......it's not really vanilla, it's mascarpone! But it seems like it should be vanilla, by the way it looks, and the general flavor. But there is a definite cheesy aftertaste, and if you didn't know ahead of time, you'd declare something amok indeed!
I liked this recipe, from my absolute favorite The Perfect Scoop by David Lebovitz. However, if I make it again, I would use a better quality mascarpone. The one I purchased was just your ho-hum average mascarpone. I will venture into the fancy cheese area of the grocery store next time, because that is a very important ingredient here, so I won't skimp again!
On a side note, the recipe for mascarpone ice cream is tucked away in a note on the creme fraiche recipe page. This is another great thing about the book: there are recipes and variations tucked in all over the place, so there are actually way more recipes than it first seems (and there are a ton to begin with).