Strawberry-Mascarpone Gelato
Description
Fresh strawberries and mascarpone cheese combine in this easy strawberry-mascarpone gelato recipe from Northern Italy that can be made ahead of time.
Ingredients
•
3 cups strawberries, hulled and quartered
•
1 (8 ounce) container mascarpone cheese
•
1 cup whole milk
•
3/4 cup white sugar
•
1 tablespoon lemon juice
•
1/8 teaspoon salt
Directions
1
Place strawberries in a blender or the bowl of a food processor; blend until smooth. Pour strawberry purée through a fine-mesh sieve or strainer set over a large bowl; press purée, using a rubber spatula or wooden spoon, to extract juices. Discard solids.
2
Combine mascarpone cheese, milk, sugar, lemon juice, and salt in the blender or food processor; blend until smooth. Stir mascarpone mixture into strawberry purée. Cover the bowl with plastic wrap; refrigerate until chilled, 3 hours to overnight.
3
Pour chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.
4
Set gelato aside at room temperature before serving, 10 to 15 minutes.