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Lemon Mascarpone Gelato

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Lemon Mascarpone Gelato

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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. 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. 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.

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