Lemon and Mascarpone Gelato
Inspired by techniques from NYT Cooking.
A silky, sunny gelato: milk infused with lemon peel, cooked into a light yolk custard and enriched with cold mascarpone, then sharpened with fresh lemon juice at the churn.
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Method
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EU nutrition claims
- Low salt: 0.21 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 97 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
18.8 g per serving
37.6 % of the 50 g daily maximum · 75.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium heavy saucepan
- whisk
- silicone spatula
- fine sieve
- bowl set in iced water
- freezer container with lid
- probe thermometer
- heatproof bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 230 kcal |
| Protein | 4.7 g |
| Carbohydrate | 23.9 g |
| of which sugars | 23.4 g |
| of which free sugars | 18.8 g |
| Fat | 13.2 g |
| of which saturates | 7.9 g |
| Fibre | 0.1 g |
| Salt | 0.2 g |
Protein per 100 kcal
2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
