Lime and Mint Mascarpone Ice Cream

Lime and Mint Mascarpone Ice Cream

  • 1/2 cup fresh or bottled lime juice
  • zest of 2 limes
  • sprig of mint (about 6 large mint leaves) finely chopped
  • 1 pound mascarpone cheese
  • 1 1/2 cups powdered sugar
  • 2/3 cup fat-free half 'n' half or 2% milk (use heavy whipping cream for a richer ice cream)


Using an electric mixer, combine the lime juice, lime zest, mint, mascarpone cheese and powdered sugar, beating until smooth.  Add the half 'n' half or milk gradually, beating to combine until well blended.  (If using whipping cream, whip the cream until soft peaks form, them fold the cream into the mascarpone mixture.)

Freeze according to your ice cream maker's instructions, (about 20 minutes of churning in a pre-frozen Kitchen Aid Ice Cream Maker attachment), then freeze in a container until firm, about 4-6 hours.

Yields about 1 quart.


Adapted from Lime & Mascarpone Ice Cream, pg. 42, from Ice Cream: The Perfect Weekend Treat, by Susanna Tee.

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