LEMON MASCARPONE GELATO WITH STRAWBERRY SWIRL

Ice cream is made with cream and must have at least a 10% fat content.

Gelato is made with mostly milk. Ice cream calls for egg yolks and gelato uses few if any at all.

Ice cream is churned fast to let in air and pump up the volume.

Gelato is churned slow, which makes a denser, creamier texture.

Ice cream is served around 10 degrees F.

Gelato is served about 10 to 15 degrees warmer.

1 cup diced strawberries

1 T granulated sugar

3 cups whole milk (or 2 cups whole milk & 1 cup half-and-half)

1 cup granulated sugar

1 cup mascarpone cheese

Grated zest and juice of 1 medium organic or carefully washed lemon

Pinch of sea salt

Place strawberries and sugar in a small saucepan.

Simmer over low heat for 5 minutes.

Let cool and refrigerate until completely cold.

In a large bowl, whisk together the milk, sugar, mascarpone, lemon zest, lemon juice, and salt, until well combined.

Transfer mixture to an ice cream maker or gelato maker and freeze according to directions.

Transfer gelato to a large covered container and using a teaspoon, swirl the strawberry mixture into the gelato. Don’t swirl too much, just enough to marbleize the gelato.

Freeze gelato for 4 to 6 hours.

Take out of freezer 15 minutes before serving to soften slightly.