Note: Use raspberries or strawberries, whatever is available.

2c. half and half
1c. sugar
1 8oz. container mascarpone cheese
1 1/2 tsp. vanilla extract
1 tsp. finely grated lemon zest
1 1/2c. fresh or frozen raspberries or strawberries

Heat half and half and sugar in a medium saucepan over medium-low heat, stirring until sugar is dissolved; remove from heat and let cool. Whisk in mascarpone cheese and vanilla, then stir in lemon zest. Let cool, then refrigerate briefly (do not let buttery yellow layer on top solidify). Transfer to the container of an ice cream maker and freeze according to manufacturer's directions.

When mixture is frozen, add raspberries and let ice cream maker run for a few minutes more. Remove paddle; cover and freeze until ready to serve.