Lemon Ice Cream with limoncello liqueur
User Reviews
5
Lemon Ice Cream with limoncello liqueur
Description
This Lemon Ice Cream incorporates lemon peel infused into heated cream and milk to impart fresh citrus notes, combined with a custard base of egg yolks and sugar. The mixture is carefully tempered to avoid curdling before cooking on low heat until thickened enough to coat a spoon, creating a rich, smooth ice cream foundation. After cooling, limoncello liqueur is stirred in, lending an authentic Italian lemon flavor and a subtle boozy warmth. Churned in an ice cream machine, the result is a creamy dessert that balances richness with bright citrus tones. Toasted pine nuts may be added as a topping to introduce a crunchy, nutty complement to the smooth ice cream. This lemon ice cream works well as a refreshing finish to a meal, especially during warmer months or following hearty dishes.
Preparation tips include ensuring the custard mixture is cooled before churning, maintaining the freezer bowl cold until ready, and carefully controlling the heating steps to prevent scrambling the eggs. Adding candied lemon peel or grated lemon zest as garnish can enhance both texture and flavor.
Ingredients
- 1 1/4 cup heavy cream 300ml, aka double cream
- 1 1/4 cup milk 300ml, full fat
- lemon peel from 1 lemon
- 4 egg yolk
- 1/3 cup + 1 tbsp sugar (80g)
- 1/4 cup limoncello liqueur (60ml)
- pine nuts optional, toasted, for topping
Instructions
- Add the cream, milk and lemon peel to a sauce pan and bring to a boil. Meanwhile whisk the egg yolks and sugar together in a bowl until light and fluffy.
- Top Tip: When the milk and cream comes to a boil turn off the heat to avoid it overflowing and set it aside for 1 minute before continuing with the next step.
- Remove the lemon zest from the milk and discard. Very slow, gradually add the hot milk mixture to the beaten eggs and sugar whilst constantly whisking. Continue until the mixture is completely incorporated.
- Add the mixture back to the saucepan and heat on a low heat whilst stirring with a wooden spoon. It'll take about 10 minutes for the mixture to thicken enough to coat the back of the wooden spoon.
- Once thickened, remove from the heat for 10 minutes then add the Limoncello and stir. Set aside to cool for around 20-30 minutes before using the ice cream machine.
If using the Cuisinart ICE-30 follow these instructions:
- If you aren’t using this machine follow your manufactures instructions (will likely be very similar)
- Bring the freezer bowl out of the freezer and place into the machine, add the paddle and the top then turn it on.
- The machine MUST be on and turning before adding the ice cream mixture. Pour the mixture into the machine and leave it to churn for 25-30 minutes.
- You’ll have very soft ice cream at this point (still great to eat straight away if you can’t resist).
- Spoon the mixture into a freezer proof container and freeze for a few hours or overnight for a thicker ice cream texture. Will keep well for 3-6 months.
Notes
- Cool the ice cream base thoroughly before churning to ensure smooth texture.
- Keep the ice cream machine's freezer bowl cold until ready to use for best churning results.
- When heating custard, use low heat and constant stirring to prevent curdling.
- Adding candied lemon peel or grated lemon zest can add texture and intensified citrus flavor.
- Toast pine nuts before serving to add a crunchy, nutty contrast to the ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 202mg | 67% |
| Sodium | 45mg | 2% |
| Potassium | 115mg | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 975IU | 20% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 103mg | 10% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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