Strawberry-Mascarpone Gelato

Place strawberries into a blender or food processor and puree until smooth. Pour puree through a fine-meshed sieve or strainer over a large bowl. Press on the berries using a rubber spatula or wooden spoon to extract all juices; discard solids.

Combine mascarpone cheese milk sugar lemon juice and salt in the blender or food processor; blend until smooth. Pour into strawberry puree and stir well. Cover and refrigerate until chilled at least 3 hours to overnight.

Place chilled mixture into an ice cream maker and freeze according to manufacturer's instructions about 20 minutes. Transfer to an airtight container and freeze until firm 2 hours to overnight.

Let gelato sit at room temperature for 10 to 15 minutes before serving.