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
Place strawberries into a blender or food processor and puree until smooth. Pour puree through a fine-meshed sieve or strainer over a large bowl. Press on the berries using a rubber spatula or wooden spoon to extract all juices; discard solids.
Combine mascarpone cheese, milk, sugar, lemon juice, and salt in the blender or food processor; blend until smooth. Pour into strawberry puree and stir well. Cover and refrigerate until chilled, at least 3 hours to overnight.
Place 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.
Let gelato sit at room temperature for 10 to 15 minutes before serving.
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