This post may contain affiliate links. Please read our disclosure policy.
This Limoncello Ice Cream is so rich and creamy. The limoncello gives the ice cream a sweet yet slightly tangy taste with a lovely lemon flavor.
I can’t think of anything I enjoy more than ice cream on a hot summer day and I can certainly tell you that our ice cream maker has been used more times than I can count this summer! I keep one of the two ice cream bases in the freezer at all times so while one is being used to make the ice cream, the other is ready and waiting to be used.
Since I have a huge supply of limoncello at home, I decided to make limoncello ice cream. If your husband doesn’t have a limoncello hobby, you can easily find limoncello at your local grocery or wine store.
Why This Recipe Works
- This easy to make limoncello ice cream is creamy, decadent and tastes amazing!
- Homemade ice cream tastes so much better than store-bought.
See recipe box below for ingredient amounts and full recipe instructions.
- Heavy cream
- Egg yolks
How To Make This Recipe
- Heat cream, milk, and salt in a medium-sized saucepan.
- In a separate bowl whisk together egg yolks and gradually add the sugar.
- Temper the cream mixture into the eggs and sugar by gradually adding small amounts.
- Return entire egg-milk mixture to the saucepan with the remaining milk and reheat.
- Add limoncello.
- Continue to cook, stirring frequently, until the mixture thickens.
- Pour mixture into a bowl and allow to sit at room temperature for about 30 minutes.
- Place bowl in the refrigerator, cover and store for at least 4 hours.
- Remove from the refrigerator and pour into the ice cream maker and process according to manufacturer’s directions.
- Use dairy with a high fat content. Ice cream is not the place to go low-fat. In fact, milks with a lower fat content will not freeze as well and will certainly lack the richness of flavor.
- Because this homemade limoncello ice cream recipe requires so few ingredients, it’s important that you use exactly what is listed in the recipe card below.
Frequently Asked Questions
How Do You Store Limoncello Ice Cream?
Store ice cream in a freezer-safe airtight container. I like to use either Tupperware-type containers or a bread loaf pan covered tightly with plastic wrap.
Press plastic wrap firmly into the ice cream so that ice crystals won’t form on the top of the ice cream.
Store ice cream in the back of the freezer where the temperature is colder and most consistent.
How Long Does It Take To Make Ice Cream?
It takes about 30 minutes to mix the ingredients together and once the mixture is poured into a bowl, it will take about 4 hours to freeze. From there it will take an additional 20-30 minutes in the ice cream maker.
Limoncello Ice Cream
- 2 cups heavy cream
- 1 cup milk
- pinch of salt
- 5 egg yolks
- 1/2 cup sugar
- 1/2 cup limoncello
- Heat the cream, milk and a pinch of salt in a medium sized saucepan over medium high heat. Bring to a simmer and reduce heat.
- Meanwhile, in a separate bowl, whisk the egg yolks and gradually add the sugar and continue whisking to combine.
- Temper the cream mixture into the eggs and sugar by gradually adding small amounts. Add 1/3 of a cup of the cream at a time until just about all of the cream has been added to the eggs.
- Return the entire egg-milk mixture to the saucepan with the remaining milk and reheat.
- Add 1/2 cup of limoncello and stir well.
- Continue to cook, stirring frequently, until the mixture thickens and coats the back of the spoon and reaches 170 degrees F .
- Pour the mixture into a bowl and allow to sit at room temperature for about 30 minutes. Place the bowl in the refrigerator, cover and store for at least 4 hours.
- Remove from the refrigerator and pour into the ice cream maker and process according to manufacturer's directions. This process should take approximately 20-30 minutes. Serve as is for soft serve or place in the freezer and allow the ice cream to harden for a couple of hours.