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Lemon Mascarpone Ice Cream

Lemon Mascarpone Ice Cream
Mascarpone adds a subtly thicker texture to this palate-cleansing ice cream. Flavored simply with lemon juice and zest, it’s at once creamy and refreshing. You’ll need an ice cream maker for this recipe.
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  1. Ice Cream Base
  2. 1 cup mascarpone cheese
  3. ½ cup lemon juice
  4. ¼ cup sugar
  5. 1 tablespoon lemon zest
  6. ¼ teaspoon salt
  1. Prepare Ice Cream Base, and place finished mixture in refrigerator to chill, at least 8 hours.
  2. Combine mascarpone, lemon juice, sugar, zest, and salt in a bowl until well blended. Refrigerate.
  3. Remove chilled ice cream base from refrigerator and pour into an ice cream maker. Spin according to manufacturer’s instructions.
  4. When the ice cream is finished, gently stir in lemon-mascarpone cream as you scoop it into storage container(s).
  5. Store in the freezer for at least 2 hours (and preferably overnight) before serving. Alternatively, you may use a home camping-style or foam cooler to freeze ice cream. Place ice cream inside, and top with a block of dry ice followed by a sheet of cardboard. The dry ice mimics the action of a hardening cabinet, an essential part of the ice cream manufacturing process. When the ice cream is rock-hard, transfer it to your home freezer. It will actually rise to proper serving temperature in the freezer.
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