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Lemon Mascarpone Ice Cream

Chef Keith Schroeder
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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Ingredients
  

  • Ice Cream Base
  • 1 cup mascarpone cheese
  • ½ cup lemon juice
  • ¼ cup sugar
  • 1 tablespoon lemon zest
  • ¼ teaspoon salt

Instructions
 

  • Prepare Ice Cream Base, and place finished mixture in refrigerator to chill, at least 8 hours.
  • Combine mascarpone, lemon juice, sugar, zest, and salt in a bowl until well blended. Refrigerate.
  • Remove chilled ice cream base from refrigerator and pour into an ice cream maker. Spin according to manufacturer’s instructions.
  • When the ice cream is finished, gently stir in lemon-mascarpone cream as you scoop it into storage container(s).
  • 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.