Limoncello Ice Cream
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.
Servings: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup milk
- pinch of salt
- 5 egg yolks
- 1/2 cup sugar
- 1/2 cup limoncello
Instructions
- 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.