Homemade Limoncello Lemon Custard Ice Cream
How to make homemade Limoncello ice cream. Enjoy a taste of Italy by serving this creamy Lemon Custard Ice Cream recipe in summer.
Servings: 6
Calories: 218kcal
Equipment
- measuring cups
- measuring spoons
- Sieve
- Large pot
- whisk
- Wooden spoon
- Ice Cream Machine
Ingredients
- 1.25 cups Whipping Cream
- 1.25 cups Full Fat Homo Milk
- 1 Lemon peel
- 4 Egg Yolks
- 1/3 cup White Sugar plus 1 tbsp
- 1/4 cup Limoncello Liqueur
Instructions
- Add the cream, milk and lemon peel to a sauce pan and bring to a boil. Immediately remove from the heat to avoid overflowing.
- Whisk the egg yolks and sugar together in a bowl until light and fluffy.
- Remove the lemon zest from the milk and discard. Very slowly add the hot milk mixture to the beaten eggs and sugar while constantly whisking. Continue until the mixture is completely incorporated.
- Add the mixture back to the saucepan and heat on a low heat while stirring with a wooden spoon. It will take at least 10 minutes for the mixture to thicken into a custard. It is finished when it coats the back of the wooden spoon.
- Once thickened, remove from the heat for 10 minutes then add the Limoncello and stir. Set aside to cool for around 20-30 minutes before using the ice cream machine.
- Follow the ice cream makers directions. Once the churning is complete you’ll have very soft ice cream at this point.
- Scoop the mixture into a freezer proof container and freeze for a few hours or overnight for a thicker ice cream texture. Scoop and serve.
Nutrition
Calories: 218kcal | Carbohydrates: 19.1g | Protein: 4.1g | Fat: 12.4g | Saturated Fat: 6.9g | Cholesterol: 173mg | Sodium: 34mg | Potassium: 123mg | Fiber: 0.3g | Sugar: 17.7g | Calcium: 92mg
