Lemon Mascarpone Ice Cream
- 200 g Mascarpone
- 2/3 c castor sugar
- Juice and zest of 1-1 ½ lemons
Beat the sugar and mascarpone until thick and well blended. Add in the lemon juice and zest and beat until well mixed. Pour into a container and freeze well. Remove from the freezer before serving as it is best eaten slightly soft.