Put the milk in a bowl and gradually the powdered sugar through a sieve. Add the mascarpone spoon by spoon and stir everything well. Finally stir in the lime juice - and if desired, a little zest of limes. Shape everything into a shallow dish and place in the freezer.
After half an hour, stir the frozen edge inwards for the first time and repeat the process several times until the entire mixture is frozen but still creamy.
Tip: If you want to keep the ice cream longer, it is better to store it in a lockable box, otherwise the ice cream may take on the taste of the freezer.
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