Lemony Frozen Yogurt With Mascarpone and Maple

By BobLongo

Ingredients

• 2 cups plain whole-milk Greek yogurt
• 1/2 cup mascarpone
• 1/3 cup granulated sugar
• 1/3 cup pure maple syrup
• 1 Tbs. finely grated lemon zest; more for garnish
• 3 Tbs. fresh lemon juice
• 1/4 tsp. pure vanilla extract

Details

Preparation time 15mins
Cooking time 240mins

Preparation

Step 1

Yield: about 3 cups
In a large bowl, vigorously whisk all of the ingredients by hand until almost smooth. (Some persistent clumps of mascarpone may remain.) Transfer to a large liquid measuring cup (the spout is handy for pouring) or a bowl. Cover and refrigerate for at least 4 hours and up to 1 day.
Stir the mixture, then churn it in an ice cream maker according to the manufacturer’s instructions until it’s the consistency of soft-serve ice cream. Transfer to a metal loaf pan (preferably 9×5 inches), making sure to scrape in any lemon zest stuck to the paddle.
Smooth the top, press a piece of plastic wrap directly on the surface, and cover tightly with foil. Freeze 4 hours for optimal consistency. If freezing for much longer, let sit at room temperature until scoopable before serving. Garnish each portion with a tuft of additional lemon zest, if desired.