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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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Servings: 6 servings
Author: Joanie Zisk


  • 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.