Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup Limoncello liqueur
- 6 egg yolks
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk together the egg yolks, remaining sugar, and salt until pale and thick.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the Limoncello, vanilla extract, and lemon zest.
6. Pour the mixture through a fine-mesh strainer into a large bowl and let cool to room temperature.
7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
8. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
5. Temperature:
Medium heat for cooking the cream mixture, low heat for cooking the egg yolk mixture.
Serving size:
Makes about 1 quart of ice cream.
Nutritional information:
Calories per serving: 280
Fat: 16g
Carbohydrates: 28g
Protein: 3g
Sodium: 100mg
Sugar: 25g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of the ice cream.
- If you don't have Limoncello, you can use lemon juice or lemon extract instead.
Variations:
- Add chopped candied lemon peel or lemon curd to the ice cream mixture before churning.
- Use orange liqueur instead of Limoncello for an orange-flavored ice cream.
Tips and tricks:
- Make sure to whisk the egg yolk mixture constantly while pouring in the hot cream mixture to prevent the eggs from curdling.
- Chill the ice cream mixture thoroughly before churning to ensure a smooth and creamy texture.
- For a softer ice cream, serve immediately after churning.
Storage instructions:
Store the ice cream in a covered container in the freezer for up to 1 week.
Reheating instructions:
Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve the ice cream in a chilled bowl or cone, garnished with a slice of lemon or a sprig of mint.
Garnishes:
- Lemon slices
- Mint leaves
- Candied lemon peel
Pairings:
- Serve the ice cream with fresh berries or a fruit compote.
- Pair with a glass of Limoncello or a citrusy cocktail.
Suggested side dishes:
- Lemon bars
- Shortbread cookies
- Fresh fruit salad
Troubleshooting advice:
- If the ice cream mixture is too thin, cook it a bit longer over low heat until it thickens.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before serving.
Food safety advice:
- Make sure to cook the egg yolk mixture to a safe temperature of 160°F to prevent any risk of foodborne illness.
- Store the ice cream at a safe temperature of 0°F or below to prevent bacterial growth.
Food history:
Limoncello is a traditional Italian liqueur made from lemon zest, alcohol, and sugar. It is commonly served as a digestif after a meal, and is also used in desserts and cocktails.
Flavor profiles:
Limoncello ice cream has a bright and tangy lemon flavor, with a creamy and smooth texture.
Serving suggestions:
Serve the ice cream as a refreshing dessert on a hot summer day, or as a sweet and tangy finish to a meal.
Related Categories
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Region: Italian
Taste: Creamy, Sweet, Citrusy, Refreshing