Lemon Mascarpone Ice Cream

Jason Wood

Jason Wood

21st March 2011
Jason Wood

Lemon Mascarpone Ice Cream

This is a very versatile ice cream recipe. The lemon can be substituted with other citrus fruit, and the mascarpone for Greek yoghurt, sour cream, creme fraiche or fromage fraise. Just keep the amounts the same.


  • 100ml Fresh squeezed lemon juice.
  • Zest of 1 lemon
  • 4 Egg yolks
  • 4 oz Caster sugar
  • 250g Mascarpone


1. In a pan bring the lemon juice & zest up to a simmer, then allow to cool.
2. Whisk together the egg yolks & sugar in a bowl over a bain marie until it is pale. Pour the lemon mixture into the egg and whisk until it starts to ribbon. Chill this completely.
3. When the egg and lemon mix is very cold beat in the mascarpone. Churn and freeze.

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