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Homemade fresh lemon ice-cream with limoncello
This deliciously tangy homemade lemon ice-cream is like sunshine in a glass
Ingredients
- 500 ml double cream heavy cream
- 500 ml milk
- 1 lemon peel
- 2 tbsp lemon balm leaves finely chopped - optional
- 75 g caster sugar
- 2 tbsp limoncello liqueur optional
Instructions
- Heat the milk and cream along with the lemon peel, sugar and lemon balm (if using). Let the sugar dissolve and just simmer (do not boil) for 20 minutes.
- Cool the milk mixture completely and sieve out the solids
- Chill in the fridge for at least 4 hours, better still overnight to let the flavours really develop
- Add the liqueur (if using) and churn in ice-cream maker then freeze
Notes
Limoncello is optional but a lovely addition to this lemon ice-cream
The lemon balm herb is also optional.
Your homemade lemon ice-cream will keep for up to 3 months in the freezer.
Nutrition
Calories: 406kcalCarbohydrates: 21gProtein: 4gFat: 34gSaturated Fat: 21gCholesterol: 123mgSodium: 68mgPotassium: 184mgFiber: 1gSugar: 19gVitamin A: 1431IUVitamin C: 2mgCalcium: 154mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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