Strawberry-Mascarpone Gelato
Ingredients
- 3 cups strawberries, hulled and quartered
- 1 (8 ounce) container mascarpone cheese
- 1 cup whole milk
- ¾ cup white sugar
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
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Instructions
- 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.
- 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.
- 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.
- Set gelato aside at room temperature before serving, 10 to 15 minutes.
Source
Original recipe: View Original