Lemon Ice Cream with limoncello liqueur

Method10 steps

1. 1

   Step 1: Before starting, freeze your ice cream machine bowl as directed by its manufacturer. Put the cream (300 ml), milk (300 ml) and lemon peel in a saucepan and bring just to a boil. Meanwhile, whisk the egg yolks (4) and sugar (80 g) in a separate bowl until light and fluffy.

   Uses 300 ml heavy cream (double cream) · 300 ml whole milk · Peel from 1 lemon, in strips · 4 egg yolks · 80 g granulated sugar (1/3 cup plus 1 tablespoon)

2. 2

   Step 2: As soon as the lemon-infused milk and cream reach a boil, turn off the heat and set the pan aside for 1 minute.

   Rest boiled dairy · 1 minUses Lemon-infused milk and cream

3. 3

   Step 3: Remove and discard the lemon peel from the warm milk mixture. Gradually pour the warm liquid into the beaten egg yolks and sugar, a little at a time, whisking constantly until incorporated.

   Uses Warm lemon-infused milk and cream · Beaten egg yolks and sugar

4. 4

   Step 4: Return the tempered custard to the saucepan. Stir continuously over low heat for about 10 minutes, until it thickens enough to coat the back of a wooden spoon. Do not let it boil.

   Uses Tempered lemon custard

5. 5

   Step 5: Take the thickened custard off the heat and leave it for 10 minutes. Then stir in the Limoncello (60 ml).

   Rest custard before Limoncello · 10 minUses Thickened lemon custard · 60 ml Limoncello liqueur

6. 6

   Step 6: Set the Limoncello custard aside to cool for around 20–30 minutes, until as cool as possible before churning. Follow your machine manufacturer’s requirements for the mixture temperature and refrigerate longer if your machine requires fully chilled custard.

   Cool custard before churning · 30 minUses Limoncello custard

7. 7

   Step 7: When the custard and equipment are ready, take the fully frozen freezer bowl out, assemble the machine and paddle, and switch it on. These instructions follow a Cuisinart ICE-30; use your own machine’s assembly and operating instructions.

8. 8

   Step 8: With the paddle already turning, pour the cooled custard into the machine. Churn for about 25–30 minutes in the Cuisinart ICE-30, until softly frozen; use your own machine’s timing and texture guidance if different.

   Churn ice cream · 30 minUses Cooled Limoncello custard

9. 9

   Step 9: The churned ice cream will be very soft. You can serve it now with optional toasted pine nuts, or continue to the next step for a firmer texture.

   Uses Soft churned lemon ice cream · Toasted pine nuts for topping, optional

10. 10

    Step 10: For firmer ice cream, spoon the churned mixture into a freezer-safe container and freeze for a few hours or overnight, until scoopable. If you served some soft ice cream in the previous step, freeze only what remains. Serve with optional toasted pine nuts.

    Uses All the churned ice cream, or the remaining portion if some was served soft · Toasted pine nuts for topping, optional