Limoncello Ice Cream

  • Limoncello Ice Cream

Limoncello Ice Cream

Description

(serves 8)

This recipe is technically a frozen parfait, rather than an ice cream. It is creamy and luscious but does not require churning. Serve with berries or poached fruit if you wish. I particularly enjoy it with sliced strawberries tossed with sliced basil.

INGREDIENTS

3 egg yolks

95g (1/3 cup plus 1 tbsp) castor sugar (1st measure)

450ml (1 ¾ cups + 1 tbsp) cream

95g (1/3 cup + 1 tbsp) castor sugar (2nd measure)

45ml (3 tbsp) Limoncello

METHOD

· Place egg yolks in a bowl of an electric mixer fitted with a whisk, add first measure of castor sugar and whisk until pale yellow and creamy.

· In a separate bowl place cream and second measure of castor sugar and whip until soft peaks form.

· Pour cream mixture onto egg yolk mixture and, using a large spoon or spoon-shaped spatula, gently fold ingredients together.

· Slowly pour Limoncello into cream mixture and, using a large spoon or spoon-shaped spatula, fold to combine.

· Pour mixture into Ice Cream Tub. Cover ice cream with lid from tub. Freeze overnight, or for up to 3 weeks.