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Lemon Ice Cream with Galbani Mascarpone

Ingredients

  • 250g Galbani Mascarpone
  • 2 organic lemons
  • 150mL whole milk
  • 80g caster sugar
  • 1 Sealed container (1L)
  • 1 Hand Blender (optional)
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Preparation Instructions

  1. Place a sealed container to cool in the freezer.
  2. Wash the lemons. Finely grate the zest of one lemon and squeeze the juice of both lemons.
  3. Whisk the Galbani mascarpone with a 2/3rd of the milk, until you get a smooth cream. Then gradually add the rest of the milk and lemon juice and zest and mix thoroughly.
  4. Pour the cream into the container, seal it and leave it 2 hours in the freezer.
  5. Mix with a hand blender or a spoon, making sure to get the frozen parts from the edges. Repeat this move twice, every 2 hours (this step is key to avoid crystals to form).
  6. Freezing time: 6 hours