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    Home » Recipes » Frozen Treats

    Limoncello Ice Cream

    By Chula King · April 26, 2016 · Updated March 8, 2022 3 Comments

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    Limoncello Ice Cream is incredible! It’s silky smooth because of the impact of the alcohol from the Limoncello. As it turns out, the addition of alcohol to the ice cream mixture lowers the freezing point. This retards the formation of ice crystals that sometimes plague homemade ice cream.

    Limoncello Ice Cream

    When the Master Taster and I were in Italy, Susan’s asked if we would bring back a bottle of “authentic” Limoncello. We were happy to oblige. After the success of the Strawberry Ice Cream, Susan suggested that I should try my hand at making Limoncello Ice Cream using some of the Limoncello we brought back form Italy.

    Ingredients

    I used the following ingredients for the Limoncello Ice Cream: Egg yolks, sugar, heavy cream, whole milk, Limoncello, lemon juice, and lemon zest.

    Ingredients for Limoncello Ice Cream

    Making the Limoncello Ice Cream

    To start, I added the sugar to the egg yolks and whisked them together until the sugar was well incorporated. Then I added the cream and milk to a medium saucepan and heated it to a simmer over medium heat. Next I added several ladles of the heated milk/cream to the egg and sugar mixture to temper the eggs. The reason for doing this was to prevent the eggs from scrambling as they were heated.

    Combining ingredients

    I returned the tempered egg mixture to the heated cream and milk, then added the Limoncello, lemon juice, and lemon zest. Next I heated the mixture over medium heat until it thickened and reached between 175° F and 180° F. During this time I stirred the mixture frequently.

    Checking temperature

    I poured the custard mixture through a fine mesh wire strainer to remove the lemon zest and any bits of egg that had coagulated. I covered the bowl with plastic wrap and refrigerated it until it reached a temperature below 40° F.

    Straining mixture

    When the custard had cooled down, I poured it into the running ice cream maker and sat back while the machine did its job. After about 20 minutes, the ice cream was perfectly processed. I transferred the ice cream to a container, smoothed it out, and put it in the freezer to further harden.

    Processed ice cream

    Talk about good! The ice cream was velvety smooth, and tasted like my frozen French Lemon Cream Tart. Yum!

    Limoncello Ice Cream

    The Limoncello Ice Cream is great served in a bowl, but even better in one of my Homemade Waffle Cones. 

    I hope you liked this recipe for Limoncello Ice Cream as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Limoncello Ice Cream

    Limoncello Ice Cream is incredible, and silky smooth because of the impact of the alcohol from the Limoncello. As it turns out, the addition of alcohol to the ice cream mixture lowers the freezing point. This retards the formation of ice crystals that sometimes plague homemade ice cream.
    4.25 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Italian
    Prep Time: 1 hour
    Cook Time: 15 minutes
    Total Time: 1 hour 15 minutes
    Servings: 6 servings
    Calories: 449kcal
    Author: Chula King

    Ingredients

    • 5 egg yolks
    • ½ cup (3.5 ounces) granulated sugar
    • 2 cups (16 ounces) heavy cream
    • 1 cup (8 ounces) whole milk
    • ¼ cup (2 ounces) Limoncello
    • ¼ cup (2 ounces) freshly squeezed lemon juice
    • Zest of one lemon

    Instructions

    • Add the egg yolks and sugar to a bowl; whisk until well combined. Set aside.
    • Heat the cream and milk in a medium sized saucepan over medium heat. Bring to a simmer and reduce the heat.
    • Temper the eggs by adding small amounts of the heated cream mixture and whisking well after additions, until about ¾ cup of the cream mixture has been added.
    • Return the egg/cream mixture to the saucepan. Add the Limoncello, lemon juice, and lemon zest. Stir to combine. Heat over medium heat, stirring frequently until the mixture thickens somewhat, coats the back of a spoon, and reaches between 175° F and 180° F.
    • Pour the mixture into a fine mesh wire strainer; allow to sit at room temperature for about 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours, or until the mixture reaches 40° F or lower.
    • Remove from refrigerator and pour into the ice cream maker, and process according to manufacturer's directions, about 20 to 30 minutes.Transfer to container. Serve as is for soft serve, or place in freezer and allow the ice cream to harden for several hours.
    • Yield: 1 quart.

    Nutrition

    Calories: 449kcal | Carbohydrates: 25g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 275mg | Sodium: 55mg | Potassium: 140mg | Sugar: 22g | Vitamin A: 1450IU | Vitamin C: 4.4mg | Calcium: 117mg | Iron: 0.4mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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    • Intensely Chocolate Grown-Up Fudgesicles
    • Southern Watermelon Granita

    Filed Under: Desserts, Easter, Frozen Treats

    Reader Interactions

    Comments

    1. Samantha @TheNomRecipes says

      April 26, 2016 at 12:25 pm

      This looks divine! I love fresh light flavors like this, I’ve been thinking about getting an ice cream machine- I just might have to do that soon!

    2. Jeanne says

      June 13, 2020 at 12:38 pm

      3 stars
      I’ve made this ice cream twice with a bit of a problem. The flavor is good, but little fat globules can be tasted before and after it’s churned. How can this be prevented?

    3. Chula King says

      June 13, 2020 at 4:49 pm

      Jeanne,

      I’m so sorry that your ice cream had little fat globules. I’ve never had that problem. I always use ultra pasteurized cream. Perhaps it was the cream that you used? Otherwise, I’m at a total loss in terms of what to tell you.

      Chula

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