Instructions: In a medium saucepan, combine the milk, cream and sugar. Cook over medium heat, stirring until the sugar is dissolved, then cook until bubbles form around the edges of the pan. Remove from heat. Add the vanilla bean, scraping the seeds into the milk and let stand for 30 minutes. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.

Remove the vanilla pod. Stir in the mascarpone, lemon zest and pine nuts. Transfer to an ice cream maker and freeze according to the manufacturerOs instructions.

Makes 1 1/2 quarts.

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