Instructions: Bring the sugar and water to the boil in a heavy bottomed saucepan.

Add the lemon juice and stir until a syrup is formed and the sugar has dissolved.

In a bowl beat the egg yolks until pale and light then add the syrup in a trickle whisking all the time.

Place the bowl over a simmering pan of water the water must not touch the bowl and whisk continuously until the mixture is thick and creamy about 68 minutes.

Remove from the heat and continue to whisk until cool.

Whisk in the mascarpone and push through a sieve.

Pour into an ice cream machine and churn until frozen or freeze in a suitable container.

Serves 10

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.