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Lemon Mascarpone Gelato
[Photograph: Max Falkowitz]
As with many gelati, this ice cream is very creamy but will eventually freeze up hard. It's best eaten a few hours after it's made, but if you need to store it for later, let it thaw in the refrigerator or on the counter before scooping.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
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About This Recipe
| Yield: | makes about 1 quart |
| Active time: | 40 minutes |
| Total time: | 40 minutes |
| Special equipment: | ice cream maker |
| This recipe appears in: | Scooped: Lemon Mascarpone Gelato |
Ingredients
- 2 cups mascarpone cheese, chilled
- 1 1/2 cups whole milk, chilled
- 1/2 cup sugar
- 1 teaspoon finely grated lemon zest from 1 lemon
- 1/2 teaspoon fresh juice from 1 lemon
- 1/4 teaspoon kosher salt
Procedures
-
1
In a large bowl, slowly whisk together all ingredients until well combined. If cheese and milk are not already chilled, chill mixture in refrigerator for 2 to 3 hours.
-
2
Transfer mixture to ice cream maker and churn according to manufacturer's instructions. Serve immediately as soft serve or chill in freezer for 4 hours for a firmer texture.