Strawberry-Mascarpone Gelato

Ingredients

• cup sstrawberries, hulled and quart ered
• (8 ounce) containermascarpone cheese
• cup whole milk
• 3/4 cup white sugar
• tablespoon lemon juice
• 1/8 teaspoon salt

Instructions

1. Place strawberries in a blender or the bowl of a food processor; blend until smooth. Pour strawberry purée through a fine mesh sieve or strainer set over a large bowl; press purée, using a rubber spatula or wooden spoon, to extract juices. Discard solids.
2. Combine mascarpone cheese, milk, sugar, lemon juice, and salt in the blender or food processor; blend until smooth. Stir mascarpone mixture into strawberry purée. Cover the bowl with plastic wrap; refrigerate until chilled, 3 hours to overnight.
3. Pour chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.
4. Set gelato aside at room temperature before serving, 10 to 15 minutes.