Serious Eats: Recipes

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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Printed from http://www.seriouseats.com/recipes/2012/12/easy-lemon-mascarpone-ice-cream-gelato-recipe.html

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