Gelato di Mascarpone con le Violette
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Gelato is the Italian version of Ice Cream. It differs from the standard ice cream in the UK and the USA in that it contains less air whipped into the ice cream. Typical gelato contains 20% air by volume, whilst standard ice crams can contain up to 60% air. This makes gelato far creamier and more fully flavoured than its equivalents. This recipe is for a basic unflavoured gelato which can be used as the base for a whole range of gelati which your own personal flavourings added. Ingredients:
400g mascarpone cheese 
Gelato di Mascarpone con le Violette
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