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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