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.
Servings: 6 servings
- 5 egg yolks
- 1/2 cup (3.5 ounces) granulated sugar
- 2 cups (16 ounces) heavy cream
- 1 cup (8 ounces) whole milk
- 1/4 cup (2 ounces) Limoncello
- 1/4 cup (2 ounces) freshly squeezed lemon juice
- Zest of one lemon
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 3/4 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.
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