Lemon Ice Cream with Galbani Mascarpone

Place a sealed container to cool in the freezer.

Wash the lemons and cut into halves. Finely grate the zest of one lemon and squeeze the juice of both lemons into a bowl.

Put the Galbani Mascarpone into a large bowl and add 100ml of milk. Whisk until you get a smooth creamy consistency. Gradually add the rest of the milk, sugar, lemon juice and zest. Mix well.

Remove the container from the freezer and pour in the mixture. Seal the container and freeze for at least 2 hours.

After 2 hours, take your mixture out of the freezer. Using a hand blender or whisk stir the cream mixture together to break up the crystals. Seal the container and place your mixture back in the freezer for another 2 hours. Repeat this step every 2 hours until your mixture is thick and smooth. Freeze for at least 6 hours before serving.