Ingredients

• 3 cups strawberries , hulled and quartered
• 1 , 8 ounce
• 1 cup whole milk
• 0.75 cups white sugar
• 1 tablespoon lemon juice
• 0.13 teaspoons salt

Instructions

1. 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. 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. 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. 4 Set gelato aside at room temperature before serving, 10 to 15 minutes.

Nutrition per serving