Serves: 4
Total Calories: 213
1 In a small saucepan, combine the milk and sugar. Cook over low heat, stirring frequently, until the sugar is dissolved, about 3 minutes. Let cool slightly.
2 Whisk in the mascarpone and beat until smooth. Add the lemon juice and zest.
3 Freeze in an ice-cream maker according to the manufacturer's instructions.
4 Pack the ice cream into a plastic container, cover, and freeze up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mascarpone Ice Cream recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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