Limoncello Ice Cream

StreuselWe have a new Ice Cream Shop in Denver called Twisted Cream and they inspired me to create this ice cream.  Alcohol in ice cream?  More please!

You may remember when I traveled to Italy a few years ago that I fell in love with Limoncello and the home of Limoncello, Sorrento.  As I started to think of all the liqueurs I could turn into ice cream, limoncello immediately popped into my head.

I have never made ice cream with alcohol and let’s just say I didn’t go about it the right way.  In my mind, the more alcohol the better, right?  Duh, alcohol doesn’t freeze real well due to its… alcohol!  I had to add way more milk than I would have liked to get it the right consistency and probably should have added even more but let me just say this is frozen and perfectly potent.  The true essence of my favorite liqueur!

 

 

Limoncello Ice Cream

serves 4 to 6

1 1/2 c. limoncello (splurge on the stuff imported from Italy, it’s worth it)

1 c. heavy whipping cream (you could use heavy cream but I prefer whipping cream)

2 c. 2 % milk

1/2 c. sugar

1/4 c. chopped candied lemon peel

 

Limoncello

 

Combine all ingredients (but the lemon peel) together and whisk until the sugar dissolves.  Pour into an ice cream maker (I use the Cuisinart ICE-30BC) and add the lemon peel right after turning on the equipment.  I churned this concoction for 30 minutes and it still wasn’t completely set so I transferred it into a storage container and froze it overnight.  It was frozen but could have been a little more solid, next time I will add another half cup of heavy whipping cream (because let’s be honest – cutting back on the limoncello isn’t an option)!

Happy Memorial Day!

 

 

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