Total Calories: 213
1 In a small saucepan, combine the milk and sugar. Cook over low heat, stirring frequently, until the sugar is dissolved, about 3 minutes. Let cool slightly.
2 Whisk in the mascarpone and beat until smooth. Add the lemon juice and zest.
3 Freeze in an ice-cream maker according to the manufacturer's instructions.
4 Pack the ice cream into a plastic container, cover, and freeze up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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