When I recently, made some no churn mint and chocolate ice cream I mentioned that I had some ideas for other flavours. So this recipe, for No Churn Limoncello Ice Cream is one of those flavours.
Using limoncello, which is a an Italian lemon flavoured liqueur, is a great way to make the ice cream since the alcohol works to stop the ice cream from freezing so hard that it is difficult to scoop. Of course, for those who prefer not to use alcohol lemon juice or lemon extract will work well too. The only difference being that the ice cream will need to be left out of the freezer for 20 minutes or so before scooping.
The process for making the ice cream is very simple indeed and the recipe only has a few ingredients. For the basic ice cream it is just 3 ingredients, cream, condensed milk and limoncello. As an addition I also used a fourth ingredient, lemon curd, which I swirled through the whipped mixture to give an extra hit of lemon flavour.
The effort involved is very little, particularly if using an electric whisk. Then the ice cream needs to be placed in a freezer to set, which will take at least 4 hours. After 4 hours it will certainly be set enough to eat but leaving longer will firm it up to a better consistency.
The resultant ice cream is wonderfully creamy and has sublime flavour. I shared mine with my niece, Hannah, who later messaged me to say it was ‘amazing’.
For another no churn ice cream recipe check out my Mint & Chocolate version
No Churn Limoncello Ice Cream
600ml(2 1/2 cups) double cream, or heavy cream
1 397g (14 oz) can of condensed milk
60ml(1/4 cup) limoncello (or use lemon juice to taste, or lemon extract)
6 heaped teaspoons of lemon curd(optional)
- In a large bowl place the cream and whisk it until it achieves stiff peaks.
- In another bowl whisk the condensed milk.
- Add the limoncello and whisk again to combine.
- Pour the condensed milk mixture into the cream and whisk until fully combined.
- Spoon 4 to 6 heaped teaspoon of lemon curd(if desired) onto the mixture and gently swirl through.
- Pour the mixture into a plastic container that has a lid.
- Cover with the lid and place in the freezer for at least 4 hours, until frozen enough to scoop into servings.