By Victoria Hart Glavin of Tiny New York Kitchen
Mascarpone adds a subtly thicker texture to this palate-cleansing ice cream. Flavored simply with lemon juice and zest, it’s at once creamy and refreshing. You will definitely need an ice cream maker for this recipe.
- Ice Cream Base
- 1 Cup Mascarpone Cheese
- 1/2 Cup Lemon Juice
- 1/4 Cup Sugar
- 1 Tablespoon Lemon Zest
- 1/4 Teaspoon Kosher Salt
Prepare ice cream base and place finished mixture in fridge for at least 8
hours. Combine mascarpone, lemon juice, sugar, lemon zest, and kosher salt in a medium-size bowl until well blended. Place in fridge. Remove chilled ice cream base from fridge and pour into ice cream maker. Spin according to manufacturer’s directions. When ice cream is done, gently stir in lemon/mascarpone cream as you scoop it into storage containers. Place in freezer and freeze for at least 2 hours. Makes 3 pints.
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.