Method

• 1.
  Remove lemon zest in strips, making sure you leave behind white pith. Juice lemons.
• 2.
  Place sugar and 450ml water in a pan over low heat. Stir until sugar dissolves, then add zest and juice. Simmer for 3 minutes, cool, then strain (discard zest).
• 3.
  Place the mascarpone in a bowl and slowly whisk in the cooled lemon syrup. Churn in an ice cream machine according to manufacturer's instructions. Alternatively, pour the mixture into a shallow container and freeze for 2-3 hours until frozen at the edges. Transfer to a food processor and pulse several times until smooth. Pour back into container and re-freeze, repeating process once more, then allow to freeze completely.
• 4.
  Serve with poached or fresh fruit.