Limoncello ice-cream recipe

Notes: Serves 8-10. Does not require an ice-cream-making machine. Will keep in the freezer for a month. If you can’t obtain any limoncello, you can, apparently, use three tablespoons of ice-cold water instead—but it’s hardly going to be limoncello ice-cream, then, is it?



  1. Finely grate the zest of the 3 lemons into a bowl, then add their juice.
  2. Stir in the sugar and leave for 30 minutes.
  3. Whip the cream with the limoncello to make soft peaks, then beat in the lemon-juice mixture.
  4. Turn into a plastic tub, cover and freeze overnight.
Limoncello ice-cream