Italian Lemon Ice Cream, plus Limoncello
- Makes 6 servings
- Prep 45 minutes
- Cook 10 minutes
- Total 55 minutes
Smooth, creamy and good Lemon Ice Cream made with Italian Limoncello liqueur lemon zest and topped with toasted pine nuts. This ice cream is easy to make and tastes good suited to summer!
This lemon ice cream tastes like a dream, top it with toasted pine nuts (yep, trust us) and omg it's the best thing ever!
Smooth, silky soft and creamy with a Limoncello kick and the pine nuts add texture, crunch and nuttiness that goes so perfectly.
Making homemade ice cream is so easy and is on a whole other level to what you can buy at any supermarket.
This recipe does require an ice cream machine and if you ask us it's totally worth getting one, they're fairly inexpensive and make the most beautfully creamy textured gelato.
If however you don't have an ice cream machine definitely check out our No Churn Stracciatella Gelato you can even swap the dark chocolate in that recipe for lemon zest and limoncello to make your own no-churn lemon ice cream!
How to make Italian Lemon Ice Cream – step by step
Add the cream, milk and lemon peel to a saucepan and bring to a boil. Meanwhile, whisk the egg yolks and sugar together in a bowl until light and fluffy (photos 1-3).
Top Tip: When the milk and cream comes to a boil turn off the heat to avoid it overflowing and set it aside for 1 minute before continuing with the next step.
Remove the lemon zest from the milk and discard. slow, gradually add the hot milk mixture to the beaten eggs and sugar whilst constantly whisking. Continue until the mixture is completely incorporated (photos 4-6).
Add the lemon ice cream mixture back to the saucepan and heat on a low heat whilst stirring with a wooden spoon. It'll take about 10 minutes for the mixture to thicken enough to coat the back of the wooden spoon (photos 7 & 8).
Top Tip: On the final step when heating the eggs, milk and cream together make sure it is on a low heat and you constantly stir with a wooden spoon to stop the bottom burning and the eggs scrambling. Don't be tempted to heat it quickly or you'll be left with lumps.
Once thickened, remove the lemon ice cream mixture 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 (photo 9).
How to churn the ice cream
If you aren't using this machine (Cuisinart ICE-30) follow your manufactures instructions (will likely be similar)
Bring the freezer bowl out of the freezer and place into the machine, add the paddle and the top then turn it on. The machine MUST be on and turning before adding the ice cream mixture. Pour the mixture into the machine and leave it to churn for 25-30 minutes (photos 10-12).
You'll have soft ice cream at this point (still great to eat straight away if you can't resist). Spoon the mixture into a freezer-proof container and freeze for a few hours or overnight for a thicker ice cream texture. Will keep well for 3-6 months
Tips for using an ice cream machine
- Make sure the ice cream mixture is as cool as possible before pouring into the machine.
- Make sure the machine is on and the freezer bowl or paddle is turning before pouring the mixture into the bowl. If the mixture is poured in before it will freeze solid and possibly break the machine.
- Only bring the freezer bowl out of the freezer when you are ready to churn the ice cream. The longer it is out of the freezer the longer it will take to churn the ice cream.
Top tips and recipe FAQs
- Alcohol free – If you'd rather keep this ice cream alcohol free you can skip the limoncello and replace it with 1 tbsp of fresh lemon juice.
- To make it no-churn – If you don't have an ice cream machine then you can follow our no-churn stracciatella gelato and swap the chocolate for lemon zest and limoncello.
- Before churning – Make sure the ice cream mixture is as cool as possible before pouring into the machine.
- Turn it on – Make sure the machine is on and the freezer bowl or paddle is turning before pouring the mixture into the bowl. If the mixture is poured in before it will freeze solid and possibly break the machine.
- Keep it cold – Only bring the freezer bowl out of the freezer when you are ready to churn the ice cream. The longer it is out of the freezer the longer it will take to churn the ice cream.
- Milk – When the milk and cream comes to a boil turn off the heat to avoid it overflowing and set it aside for 1 minute before continuing with the next step.
- Making the custard – On the final step when heating the eggs, milk and cream together make sure it is on a low heat and you constantly stir with a wooden spoon to stop the bottom burning and the eggs scrambling. Don't be tempted to heat it quickly or you'll be left with lumps.
- Citrus flavour – Try adding some candied lemon or orange peel for texture or top with grated lemon zest for extra zing.
We use the Cusinart ICE30 ice cream machine and love it, you can definitely get a cheaper one than this but we love how easy this one is to use and the quality of ice cream it makes.
More ice cream recipes you might like:
Ingredients
Makes 6 servings
- 1 1/4 cup heavy cream (double cream) ((300ml))
- 1 1/4 cup full fat milk ((300ml))
- Lemon peel from 1 lemon
- 4 egg yolks
- 1/3 cup + 1 tbsp sugar ((80g))
- 1/4 cup Limoncello liqueur ((60ml))
- toasted pine nuts for topping (optional)
Method
Add the cream, milk and lemon peel to a sauce pan and bring to a boil. Meanwhile whisk the egg yolks and sugar together in a bowl until light and fluffy.
Top Tip: When the milk and cream comes to a boil turn off the heat to avoid it overflowing and set it aside for 1 minute before continuing with the next step.
Remove the lemon zest from the milk and discard. Very slow, gradually add the hot milk mixture to the beaten eggs and sugar whilst constantly whisking. Continue until the mixture is completely incorporated.
Add the mixture back to the saucepan and heat on a low heat whilst stirring with a wooden spoon. It'll take about 10 minutes for the mixture to thicken enough to coat 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.
If using the Cuisinart ICE-30 follow these instructions:
If you aren't using this machine follow your manufactures instructions (will likely be very similar)
Bring the freezer bowl out of the freezer and place into the machine, add the paddle and the top then turn it on.
The machine MUST be on and turning before adding the ice cream mixture. Pour the mixture into the machine and leave it to churn for 25-30 minutes.
You'll have very soft ice cream at this point (still great to eat straight away if you can't resist).
Spoon the mixture into a freezer proof container and freeze for a few hours or overnight for a thicker ice cream texture. Will keep well for 3-6 months.
Kitchen notes
- Before churning Make sure the ice cream mixture is as cool as possible before pouring into the machine.
- Turn it on Make sure the machine is on and the freezer bowl or paddle is turning before pouring the mixture into the bowl. If the mixture is poured in before it will freeze solid and possibly break the machine.
- Keep it cold Only bring the freezer bowl out of the freezer when you are ready to churn the ice cream. The longer it is out of the freezer the longer it will take to churn the ice cream.
- Milk When the milk and cream comes to a boil turn off the heat to avoid it overflowing and set it aside for 1 minute before continuing with the next step.
- Making the custard On the final step when heating the eggs, milk and cream together make sure it is on a low heat and you constantly stir with a wooden spoon to stop the bottom burning and the eggs scrambling. Don't be tempted to heat it quickly or you'll be left with lumps.
- Citrus flavour Try adding some candied lemon or orange peel for texture or top with grated lemon zest for extra zing.
