We really enjoyed the limoncello gelato we picked up the other day and wanted to make some at home. Unfortunately, the recipes for it call for mascarpone cheese. We didn’t have that or an easy way to make a substitution. Instead, we went ahead and made limoncello ice cream.
This is a custard base ice cream, so you have to cook the egg yolks and cool things down before you can churn it into ice cream. And, after the big breakfast this morning, we only had three eggs. The below recipe is, therefore, half the original recipe (plus lemon zest and juice to up the lemony factor) but it was perfect as a palate cleanser for five people after a big dinner.
Limoncello Ice Cream
3/4 cup heavy cream
1/4 cup buttermilk
1/2 cup milk
pinch of salt
3 egg yolks
1/4 cup sugar
1/4 cup plus 2 tablespoons limoncello
zest of 1 lemon
1 tablespoon lemon juice
Heat the cream, buttermilk, milk and a pinch of salt in a medium sized saucepan over medium high heat. Bring to a simmer and reduce heat to low.
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. Once the eggs have come to temperature, pour into the cream mixture. Add limoncello, lemon zest and lemon juice and stir well. Cook over medium low heat, stirring frequently, until the mixture thickens and coats the back of the spoon.
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 up to 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 minutes. Serve immediately for soft serve or place in the freezer and allow the ice cream to harden for a couple of hours before consuming.