Italian ice cream with mascarpone cheese, Limoncello and lemon syrup. Despite the fact that this ice cream is a little like Sicilian granite – sweet ice crumb, it was so called for cooking method. Mix all the ingredients in a food processor or in a blender and freeze, and then scrape with a fork snow mass. So that the curd does not stratify at the mixing stage, two conditions must be met: syrup must be fully cooled, and mascarpone – normal room temperature, not colder. Ice cream is very creamy with bright lemon. терпкостью. 
Time: 25 мин. plus time freezing Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Granite
- 1.5 tbsp. lemon syrup recipe see below
- 250 gr mascarpone cheese at room temperature
- 0.5 tbsp. Limoncello liquor
- A pinch of fine sea salt
Lemon syrup
- 1 tbsp. Sahara
- 1 tbsp. water
- Juice and zest of 1 lemon
Recipes with similar ingredients: lemon sorbet, mascarpone cheese, lemon liquor
Recipe preparation:
- Pour lemon syrup into a food processor, add cheese mascarpone, limoncello and salt. Mix everything until smooth consistency. Pour the mixture into a glass baking dish 20×20 cm in size. Freeze for at least 4 hours or until mixture hardens.
- Scratch the fork with your teeth into small serving bowls or glasses. Serve immediately. Exit: 1 3/4 st. Lemon syrup: in a small saucepan, mix sugar, water, zest and juice lemon and heat over medium heat. Bring to a boil, reduce fire and simmer for 5 minutes, periodically stirring until sugar dissolves. Remove the pan from the stove and let the syrup cool for about 20 minutes.
