MASCARPONE GELATO

2 cups whole milk
2 cups heavy whipping cream
2/3 cup sugar
1 vanilla bean, split lengthwise
2 cups (16 ounces) mascarpone cheese at room temperature
1 teaspoon grated lemon zest
2/3 cup pine nuts, toasted

In a medium saucepan, combine milk, cream and sugar. Cook over medium heat, stirring, until sugar is dissolved, then cook until bubbles form around edges of pan. Remove from heat.

Add vanilla bean, scraping seeds into milk, and let stand 30 minutes.

Cover and refrigerate at least 2 hours, or until thoroughly chilled.

Remove vanilla pod. Stir in mascarpone, lemon zest and pine nuts.

Transfer to an ice cream maker and freeze according to manufacturer's instructions.

Makes 1 1/2 quarts; 6 servings
Source: Gelato! Italian Ice Creams, Sorbetti and Granite by Pamela Sheldon Johns