Gelato al Limone e Mascarpone

Mascarpone and Lemon Ice Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 2.25 kg (5 lb) mascarpone cheese
  • 400 g (14


Bring the sugar and water to the boil in a heavy-bottomed saucepan. Add the lemon juice, and stir until a syrup is formed and the sugar has dissolved.

In a bowl beat the egg yolks until pale and light, then add the syrup in a trickle, whisking all the time. Place the bowl over a simmering pan of water – the water must not touch the bowl – and whisk continuously until the mixture is thic