Looking at the bowl of ice cream sitting before you, you might think, “Plain old vanilla.” After first taste, however, you jump for joy at the bright lemon flavor that swims through your mouth. Together, fresh lemon and creamy mascarpone cheese form a delicious flavor combination reminiscent of cheesecake. Simply delightful!
Lemon Mascarpone Gelato
Max Falkowitz, Editor of Serious Eats:New York
INGREDIENTS
2 cups mascarpone cheese, chilled
1½ 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
DIRECTIONS
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.
Yields: About 1 quart
LINNELL’S NOTES
1. Mix the cheese and milk mixture together well, so that small lumps of mascarpone cheese don’t remain.
2. Because I have a large ice cream maker, I doubled the recipe.
Enjoy!
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