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?

Ingredients

  • 3 fat, juicy lemons
  • 200g icing sugar, sifted
  • 450ml double cream
  • 3 tablespoons limoncello, ice cold from the freezer

Method

  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

Richard Carter is a writer and photo­grapher living in Hebden Bridge, West Yorkshire.WebsiteFacebookTwitterNewsletterBooks
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