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Ingredients

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

Nutrition Info

305.9 calories carbohydrate: 32.8 g cholesterol: 50.7 mg fat: 18.9 g fiber: 1.5 g protein: 4.5 g saturatedFat: 10.1 g servingSize: - sodium: 85.5 mg sugar: 30.6 g transFat: : - unsaturatedFat: : -

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.

6 servings

A gelato dish from northern Italy enjoyed by all. Garnish with whole strawberries.