Paleo Italian Lemon Mascarpone Gelato

Allergens

Dairy, Tree Nuts

Ingredients

• 1. 2 cups full
• fat coconut milk 2. 1 cup lemon zest and juice 3. 1/2 cup honey 4. 1/2 cup mascarpone cheese 5. 1 tablespoon vanilla extract 6. 1/2 teaspoon sea salt 7. 1/2 cup chopped pistachios 8. 1/2 cup fresh raspberries

Instructions

1. In a saucepan, combine coconut milk, lemon zest and juice, honey, vanilla extract, and sea salt. Gently heat over medium low heat until honey is dissolved and mixture is infused with lemon flavor. Stir occasionally to prevent burning.
2. Remove from heat and let it cool down to room temperature. Then, cover and refrigerate the mixture for at least 4 hours or overnight to allow flavors to meld.
3. In a separate bowl, whisk together mascarpone cheese until smooth and creamy. Gradually add the chilled lemon infused coconut milk mixture into the mascarpone, whisking continuously until fully combined.
4. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. Once it reaches a gelato like consistency, transfer to a lidded container and freeze until solid.
5. Before serving, let the gelato soften slightly at room temperature for easy scooping. Top with chopped pistachios and fresh raspberries for an added burst of flavor and color.

Chef’s Insight

For an extra touch, drizzle a bit of honey over the gelato before serving.

Notes

Gelato is denser and richer than traditional ice cream due to a higher milk-to-cream ratio and the absence of air during churning.