Mary Berry’s Limoncello Ice Cream is made with pouring double cream, full-fat condensed milk, lemon zest, lemon juice, and limoncello. This delicious Limoncello Ice Cream recipe creates a refreshing dessert that takes about 6 hours and 10 minutes minutes to prepare and can serve up to 6-8 people.
This Limoncello Trifle Recipe Is From Makes It Easy by Mary Berry
Mary Berry Limoncello Trifle Ingredients
- 600ml (1 pint) pouring double cream / 2 1/2 cups heavy cream
- 1 x 397g can full-fat condensed milk / 14 oz can full-fat condensed milk
- Zest of 4 lemons
- Juice of 2 lemons
- 6 tbsp limoncello
- Extra limoncello for serving (optional)
How To Make Mary Berry Limoncello Trifle
- Whip the cream: Whisk the double cream (heavy cream) until lightly whipped.
- Mix the ingredients: Stir in the condensed milk. Add the lemon zest, lemon juice, and limoncello. Whisk again until the mixture is thick and smooth.
- Freeze the mixture: Pour the mixture into a plastic container. Freeze for 6 hours or overnight until fully frozen.
- Serve and enjoy: Scoop the ice cream into balls and, if you like, pour an extra shot of limoncello over the top before serving.
Recipe Tips
- Chill Your Ingredients: Make sure the cream, condensed milk, and lemon juice are cold before you start. This helps the mixture whip up faster and stay thick.
- Whisk Slowly at First: Start whisking the cream slowly to avoid splattering, then gradually increase the speed. This helps achieve the perfect texture.
- Use Fresh Lemons: Freshly squeezed lemon juice and zest will give your ice cream the best flavor. Avoid bottled lemon juice.
- Freeze Overnight: For the creamiest texture, freeze the ice cream overnight. This gives it enough time to set properly.
- Serve with Extra Limoncello: Just before serving, drizzle a bit more limoncello over the ice cream for an extra burst of flavor.
What To Serve With Limoncello Trifle?
This creamy Limoncello Ice Cream pairs well with fresh berries, shortbread cookies, or lemon tart. It can also be served alongside a slice of pound cake, biscotti, or almond cookies for a delicious dessert.
How To Store Leftovers Limoncello Trifle?
- Refrigerate: Limoncello Ice Cream should stay in the freezer, not the fridge. It needs to stay frozen to keep its creamy texture.
- Freeze: Store the Limoncello Ice Cream in an airtight container in the freezer for up to 2 weeks. Before serving, leave it out for 5-10 minutes to soften a bit. This recipe should not be reheated because it’s served cold.
Mary Berry Limoncello Trifle Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 334 kcal
- Total Fat: 23 g
- Saturated Fat: 13 g
- Cholesterol: 202 mg
- Sodium: 45 mg
- Potassium: 115 mg
- Total Carbohydrate: 23 g
- Dietary Fiber: 0 g
- Sugars: 21 g
- Protein: 4 g
Try More Mary Berry Recipes:
- Mary Berry Iced Biscuits
- Mary Berry Chocolate Chip Cheesecake
- Mary Berry Celebration Chocolate Mousse Cake
- Mary Berry Granny’s Little Shortbread Biscuits
- Mary Berry Banbury Tart
- Mary Berry Chocolate Traybake
Mary Berry Limoncello Trifle
Description
Mary Berry’s Limoncello Ice Cream is made with pouring double cream, full-fat condensed milk, lemon zest, lemon juice, and limoncello. This delicious Limoncello Ice Cream recipe creates a refreshing dessert that takes about 6 hours and 10 minutes to prepare and can serve up to 6-8 people.
Ingredients
Instructions
- Whip the cream: Whisk the double cream (heavy cream) until lightly whipped.
- Mix the ingredients: Stir in the condensed milk. Add the lemon zest, lemon juice, and limoncello. Whisk again until the mixture is thick and smooth.
- Freeze the mixture: Pour the mixture into a plastic container. Freeze for 6 hours or overnight until fully frozen.
- Serve and enjoy: Scoop the ice cream into balls and, if you like, pour an extra shot of limoncello over the top before serving.
Notes
- Keep Ingredients Cold: Make sure your cream, condensed milk, and lemon juice are cold before you start. This helps the mixture whip better and stay thick.
- Whisk Slowly at First: Start whisking the cream slowly so it doesn’t splash everywhere. Then, gradually speed up for the best texture.
- Use Fresh Lemons: Freshly squeezed lemon juice and zest taste the best. Don’t use bottled lemon juice.
- Freeze Overnight: For the smoothest ice cream, let it freeze overnight. This ensures it’s fully set.
- Add Extra Limoncello: Just before serving, pour a little more limoncello over the ice cream for extra flavor.