Limoncello Ice Cream is a very luscious summer treat which combines freshness and tartness of lemons and a little bitterness of the famous liquor.
My Summer Rituals
Every summer I have a ritual. Nope, I don’t dance around the ritual fire. I just cannot dance. And if I did, that would be extremely dangerous for the surroundings. Nor I sing. I cannot sing. I don’t want to make nice people around me suffer. I don’t paint or carve rocks although making petroglyphs would be a nice skill. I’m horrible at this.
(I’ve read the previous passage over, and I feel so desperate now. I don’t get any decent talent.)
My ritual is simple. I promise to myself to choose and make only 3-5 fantastic ice cream flavors. It’s extremely hard indeed. We love ice cream around here, and any flavor sounds fantastic to me (Well, perhaps except a very few classic flavors.)
Only Fabulous Ice Cream!
Having promised the same last year, I ended up making 6…or 7…or maybe 8 flavors. I stopped counting at some point.
There’s still hope I will succeed this summer. In July I’ve made 3 kinds of ice cream, so there’s still a little room left. This summer that should be the most fabulous flavors.
Something like this Bailey’s Ice Cream (Because everything is better with Irish cream.)
Or like this Blueberry Lavender Coconut Ice Cream.
Limoncello Ice Cream
I’m starting my ice cream season off with this luscious Limoncello Ice Cream, and I believe it won’t disappoint you (Because everything is better with Limoncello. Hmm, did I hear this somewhere already?)
It’s quite tart and with a little bitter limoncello kick.
The texture is rather firm; however, keep in mind that thanks to a generous amount of alcohol, this ice cream melts quite fast. Sure you can add a little less of limoncello or…indeed, forget about this option. It’s not an option at all. Melting ice cream won’t stop you from adding a good drizzle of this delicious liquor, will it? We’ll drink this Limoncello Ice Cream if necessary, right?
And you know what? I’m challenging you to have one good ritual this summer: make this Limoncello Ice Cream (Dancing and singing are optional.) And then drizzle it with a little of extra limoncello. Because why not!
Limoncello Ice Cream
Luscious and tart Limoncello Ice Cream.
- 1,5 cups heavy (35%) cream
- 1 cup 10% cream
- 1/4 cup milk
- 5 egg yolks
- 2/3 cup sugar
- 1/2 cup lemon juice
- 3-4 tablespoons limoncello
- In a saucepan heat the 10% cream and milk just until it starts to simmer.
- In a medium bowl whisk together the yolks and sugar.
- Stir in the egg mixture to the saucepan and continue cooking over low heat and not allowing to boil, constantly mixing, for about 5 minutes.
- Remove from heat and let cool until lukewarm.
- Add the heavy cream and lemon juice.
- Pour the mixture into an ice cream maker and freeze as recommended in the manual. 2-3 minutes before the cycle is over, add the lemoncelo. The mixture will become softer.
- The ice cream will remain soupy so you place it in the fridge for at least 5-6 hours (It will take longer to get this ice cream firm compared to the other recipes) or better for 10-12 hours.