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Creamy limoncello ice cream in a bowl with a lemon garnish

Limoncello Ice Cream

A refreshing dessert that combines bright lemon flavors with creamy ice cream, enhanced by the unique twist of limoncello.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Frozen Treat
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 4 large egg yolks
Flavoring ingredients
  • 1/2 cup limoncello Can substitute with lemon juice for a non-alcoholic version.
  • Zest of 2 lemons Use fresh lemons for the best flavor.
  • 1 teaspoon vanilla extract
  • Pinch salt

Method
 

Preparation
  1. In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves.
  2. In a separate bowl, whisk together the egg yolks.
  3. Slowly pour the warm cream mixture into the yolks while whisking constantly to prevent the yolks from cooking.
  4. Return the mixture to the saucepan and cook on low heat until it thickens slightly, stirring constantly.
  5. Remove from heat, then stir in the limoncello, lemon zest, vanilla, and salt.
  6. Chill the mixture in the refrigerator for at least 4 hours or overnight.
Churning
  1. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  2. Transfer to an airtight container and freeze until firm.

Notes

Keep Limoncello Ice Cream in an airtight container in the freezer. It should stay fresh for about 2-3 weeks. Scoop out any ice crystals that form on the surface for the best texture.