Mary Berry’s Limoncello Ice Cream is made with double cream, condensed milk, lemon zest and juice, and limoncello liqueur resulting in a luscious dessert that takes 6 hours and 10 minutes to prepare!
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Why You’ll Love This Limoncello Ice Cream Recipe:
- Creamy Indulgence: It combines rich creaminess with a refreshing citrus kick.
- Easy to Make: Requires minimal effort for a gourmet dessert.
- Versatile: Perfect for any occasion, from casual gatherings to elegant dinners.
- Customizable: Add extra limoncello for an adult twist or vary citrus intensity.
What Is Mary Berry’s Limoncello Ice Cream Recipe?
Mary Berry’s Limoncello Ice Cream Recipe combines whipped double cream with condensed milk, lemon zest, lemon juice, and limoncello, frozen to creamy perfection.
Mary Berry Limoncello Ice Cream Ingredients
- 600ml (1 pint) pouring double cream
- 1 x 397g can full-fat condensed milk
- Zest of 4 lemons and juice of 2 lemons
- 6 tbsp limoncello, plus extra to serve
How To Make Mary Berry Limoncello Ice Cream
- Whisk the double cream until lightly whipped. Stir in the condensed milk. Add the lemon zest and juice, and the limoncello and whisk again until thick and smooth.
- Pour into a plastic container and freeze for 6 hours or overnight until frozen.
- Scoop into balls to serve, and pour an extra limoncello shot over the top, if liked!
Recipe Tips
- Whipping Cream: Whip until just thickened to avoid over-beating.
- Lemon Zest: Ensure to zest lemons finely for maximum flavor infusion.
- Freezing Time: Allow at least 6 hours for proper setting in the freezer.
- Limoncello Amount: Adjust limoncello to taste for a stronger or milder citrus flavor.
What To Serve With Limoncello Ice Cream?
Serve Limoncello Ice Cream with Baklava, Apricot Frangipane Tart, Tiny Chocolate Cupcakes,Winter Crumble,Florentines,Mini Bakewell Tarts, Tiramisu Cake, or Salted Caramel Brownies.
How To Store Leftovers Limoncello Ice Cream?
- In The Fridge: Store tightly leftover limoncello ice cream covered for up to 1 week.
- In The Freezer: Keep leftover limoncello ice cream in a freezer airtight container for 1 to 2 months; allow to soften slightly before scooping.
FAQs
How do you make limoncello ice cream creamy and not icy?
Make limoncello ice cream creamy by using cream instead of milk or half-and-half, ensuring a richer texture and preventing iciness.
What is a good substitute for condensed milk in limoncello ice cream?
Evaporated milk and sugar can work as a substitute for condensed milk in limoncello ice cream, offering a similar creamy sweetness.
How to prevent limoncello ice cream from getting hard?
To prevent limoncello ice cream from getting hard, store it at a slightly higher temperature to maintain a softer consistency.
How to tell when limoncello ice cream is done?
Limoncello ice cream is done churning when it reaches a soft-serve consistency, thickened but still easily scoopable and creamy.
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Mary Berry Limoncello Ice Cream Nutrition Facts
Amount Per Serving
- Calories 201
- Total Fat 8g
- Saturated Fat 7.3g
- Sodium 52mg
- Total Carbs 30g
- Net Carbs 30g
- Dietary Fiber 0g
- Total Sugars 28g
- Protein 3g
Mary Berry Limoncello Ice Cream
Description
Mary Berry’s Limoncello Ice Cream is made with double cream, condensed milk, lemon zest and juice, and limoncello liqueur resulting in a luscious dessert that takes 6 hours and 10 minutes to prepare!
Ingredients
Instructions
- Whisk the double cream until lightly whipped. Stir in the condensed milk. Add the lemon zest and juice, and the limoncello and whisk again until thick and smooth.
- Pour into a plastic container and freeze for 6 hours or overnight until frozen.
- Scoop into balls to serve, and pour an extra limoncello shot over the top, if liked!
Notes
- Whipping Cream: Whip until just thickened to avoid over-beating.
Lemon Zest: Ensure to zest lemons finely for maximum flavor infusion.
Freezing Time: Allow at least 6 hours for proper setting in the freezer.
Limoncello Amount: Adjust limoncello to taste for a stronger or milder citrus flavor.