Lemon and limoncello ice cream

  • Preparation 10 min
  • Refrigeration 6 h
  • Servings 8
  • Freezing Absolutely

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Lemon and limoncello ice cream

  • 2 cups (500 ml) 35% whipping cream, very cold
  • 1 ½ tsp (7.5 ml) vanilla paste (or a good splash of pure vanilla extract)
  • ⅛ tsp (0.5 ml) salt
  • 1 can of 14 oz (300 ml) sweetened condensed milk
  • ⅓ cup (80 ml) fresh lemon juice
  • ¼ cup (60 ml) limoncello
  • Zest of 2 lemons
  • ½ tsp (2.5 ml) lemon extract (optional, for a more tart ice cream)

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Preparation

  • In a large, very cold bowl, combine the very cold 35% whipping cream, vanilla paste and salt. Using a hand mixer, beat on medium-high speed for 3 to 5 minutes, until stiff peaks form.
  • Gently add the sweetened condensed milk, lemon juice, limoncello, lemon zest and lemon extract (if using).
  • Fold everything together with a spatula using gentle, sweeping motions from the bottom of the bowl upward, to keep the mixture light and airy. Taste it: this is the moment to decide if you want more lemon. An extra ½ tsp of lemon juice or lemon extract and it gets noticeably more tart. Taste now. Don’t leave it to chance.
  • Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula and add a little extra lemon zest for garnish if you feel like it.
  • Cover with plastic wrap pressed directly onto the surface or an airtight lid. Place in the freezer and forget about it for a minimum of 6 hours, ideally overnight, until completely firm.
  • Remove the ice cream from the freezer and let it temper for about 10 minutes at room temperature if it’s too hard to scoop with an ice cream scoop.