Limoncello Gelato
A luxurious Italian-style ice cream infused with limoncello liqueur, fresh lemon, and rich dairy. This creamy gelato combines mascarpone cheese, heavy cream, and egg yolks for an incredibly smooth texture with bright citrus notes.
Ingredients
- •2 cups heavy whipping cream
- •½ cup whole milk
- •¼ cup buttermilk
- •¼ cup mascarpone cheese*
- •4 whole coffee beans
- •1 teaspoon finely grated lemon peel
- •1 whole vanilla bean
- •4 large egg yolks
- •½ cup sugar
- •2 tablespoons fresh lemon juice
- •¼ cup limoncello
Cooking Instructions
- 1.
Whisk first 6 ingredients in large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium-high heat until bubbles form at edges, stirring occasionally. Remove from heat, cover, and let steep 15 minutes.
20 min
- 2.
Whisk egg yolks, sugar, and lemon juice in large bowl until thick and smooth. Slowly whisk warm cream mixture into yolk mixture. Return custard to same saucepan. Stir over medium heat until custard thickens enough to coat spoon and thermometer registers 180°F, about 6 minutes; do not boil. Pour custard into medium bowl. Stir in 1/4 cup limoncello. Chill custard until cold, stirring occasionally, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
250 min
- 3.
Process custard in ice cream maker according to instructions. Transfer to container; cover and freeze up to 2 days. S coop gelato into glasses. Drizzle with additional limoncello and serve. * An Italian cream cheese; sold at many supermarkets and at Italian markets.
40 min