Lemon Mascarpone Gelato with Strawberries
By Tested and perfected in the Sur la Table kitchen
Lemon Mascarpone Gelato with Strawberries
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes about 3 cups
- 2 cups strawberries, chopped into ¼-inch pieces
- ¾ cup plus 2 tablespoons granulated sugar, divided
- 1⅓ cups half-and-half
- ¾ cup heavy whipping cream
- 1 tablespoon lemon zest
- ¼ teaspoon kosher salt
- 3 egg yolks
- 1 teaspoon vanilla bean paste
- 8 ounces mascarpone cheese
- 2 tablespoons fresh lemon juice
This delicious gelato is perfect for summer. Strawberries can be traded out for your favorite summer berry.
Place a fine-mesh sieve over a medium bowl and prepare an ice bath in large bowl, set aside. Place a 1 quart freezer safe container with a tight fitting lid in the freezer to chill. Setup and precool ice cream maker.
In a small saucepan over medium heat, combine strawberries with 2 tablespoons of sugar. Cook until strawberries have softened and juices have thickened to a syrup-like consistency, about 5 minutes. Transfer to a small bowl and chill in the refrigerator until needed.
In a medium saucepan over medium heat, combine half-and-half, cream, sugar, lemon zest and salt. Bring mixture to a simmer, stirring to dissolve the sugar. Do not allow the mixture to come to a boil. When the liquid is simmering, remove the saucepan from the heat.
In a medium mixing bowl, using a wire whisk, combine the egg yolks and vanilla. While whisking constantly, slowly add ⅓ of the hot cream mixture to the egg yolks and whisk to thoroughly combine. Once incorporated, transfer liquid back into saucepan and place the saucepan on the stove over medium heat. Using a silicone spatula and scraping the bottom as you stir, heat the mixture until it thickens and reaches 175°F on an instant-read thermometer and coats the back of a spoon, about 5 minutes. (Do not allow the mixture to boil or the eggs will scramble.)
Remove the saucepan from the stove, still stirring constantly and pour mixture through the fine-mesh sieve set over a medium bowl. Whisk mascarpone into the warm custard and place bowl over prepared ice bath, stir occasionally until cold. Prior to churning the gelato, whisk fresh lemon juice and strawberry compote into the cold custard.
Transfer to an ice cream maker, and churn according to the manufacturer’s instructions. Transfer gelato to chilled container. Freeze for about 2 hours or until gelato is firm enough to scoop.
Place a fine-mesh sieve over a medium bowl and prepare an ice bath in large bowl, set aside. Place a 1 quart freezer safe container with a tight fitting lid in the freezer to chill. Setup and precool ice cream maker.
In a small saucepan over medium heat, combine strawberries with 2 tablespoons of sugar. Cook until strawberries have softened and juices have thickened to a syrup-like consistency, about 5 minutes. Transfer to a small bowl and chill in the refrigerator until needed.
In a medium saucepan over medium heat, combine half-and-half, cream, sugar, lemon zest and salt. Bring mixture to a simmer, stirring to dissolve the sugar. Do not allow the mixture to come to a boil. When the liquid is simmering, remove the saucepan from the heat.
In a medium mixing bowl, using a wire whisk, combine the egg yolks and vanilla. While whisking constantly, slowly add ⅓ of the hot cream mixture to the egg yolks and whisk to thoroughly combine. Once incorporated, transfer liquid back into saucepan and place the saucepan on the stove over medium heat. Using a silicone spatula and scraping the bottom as you stir, heat the mixture until it thickens and reaches 175°F on an instant-read thermometer and coats the back of a spoon, about 5 minutes. (Do not allow the mixture to boil or the eggs will scramble.)
Remove the saucepan from the stove, still stirring constantly and pour mixture through the fine-mesh sieve set over a medium bowl. Whisk mascarpone into the warm custard and place bowl over prepared ice bath, stir occasionally until cold. Prior to churning the gelato, whisk fresh lemon juice and strawberry compote into the cold custard.
Transfer to an ice cream maker, and churn according to the manufacturer’s instructions. Transfer gelato to chilled container. Freeze for about 2 hours or until gelato is firm enough to scoop.