Lemon Mascarpone Ice Cream

Lemon Mascarpone Ice Cream


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 5   Average: 4.6/5]

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 will definitely need an ice cream maker for this recipe.

  • Ice Cream Base (Recipe At https://www.tinynewyorkkitchen.com/recipe-items/ice-cream-base)
  • 1 Cup Mascarpone Cheese
  • 1/2 Cup Lemon Juice
  • 1/4 Cup Sugar
  • 1 Tablespoon Lemon Zest
  • 1/4 Teaspoon Kosher Salt
  1. Prepare ice cream base and place finished mixture in fridge for at least 8 hours.
  2. Combine mascarpone, lemon juice, sugar, lemon zest, and kosher salt in a medium-size bowl until well blended.
  3. Place in fridge.
  4. Remove chilled ice cream base from fridge and pour into ice cream maker. Spin according to manufacturer’s directions.
  5. When ice cream is done, gently stir in lemon/mascarpone cream as you scoop it into storage containers.
  6. Place in freezer and freeze for at least 2 hours.
  7. Makes 3 pints.
  8. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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