Strawberry and Limoncello Ice-Cream

A community recipe by Snoo

Not tested or verified by Nigella.com

Introduction

This ice-cream has transformed our summers. I was given the recipe by my best friend at school (we met when we were 11 and are now both close to 50) about 5 years ago. For me, this ice cream means summer has arrived. Strawberries that are freshly picked, lemons that are glowing with yellow and that gorgeous splash of limoncello. We count the minutes waiting for the ice cream to be ready to eat and it rarely lasts more than a day (and there are only three of us in my family).

Ingredients

Serves: 8-10

Metric Cups

225 grams strawberries
250 grams caster sugar
4 large egg whites (organic)
1 pinch of cream of tartar
2 lemons (organic, juice of)
1 lemon (finely grated zest of)
300 millilitres double cream
4 tablespoons limoncello

7⅞ ounces strawberries
8⅚ ounces superfine sugar
4 large egg whites (organic)
1 pinch of cream of tartar
2 lemons (organic, juice of)
1 lemon (finely grated zest of)
11 fluid ounces heavy cream
4 tablespoons limoncello

Method

Strawberry and Limoncello Ice-Cream is a community recipe submitted by Snoo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Puree the strawberries, rub through a sieve to remove the seeds, then chill.

Place the sugar in a pan with 250ml of water and heat slowly, stirring to dissolve the sugar. Boil fiercely for 4 minutes.

Meanwhile, using an electric whisk, whisk the egg whites with the cream of tartar until stiff. Still whisking, gradually pour in the hot syrup. Continue to whisk until the meringue is cool and glossy.

Fold a little under half of the meringue into the puree, adding a little lemon juice. Place in a freezer-proof container and freeze for 30-40 minutes.

Whisk the cream and limoncello until softly stiff. Fold into the remaining meringue with the zest.

Place alternate spoonfuls of the mixtures in a large freezer-proof container and swirl together with a fork. Freeze for about three hours.

Puree the strawberries, rub through a sieve to remove the seeds, then chill.

Place the sugar in a pan with 250ml of water and heat slowly, stirring to dissolve the sugar. Boil fiercely for 4 minutes.

Fold a little under half of the meringue into the puree, adding a little lemon juice. Place in a freezer-proof container and freeze for 30-40 minutes.

Whisk the cream and limoncello until softly stiff. Fold into the remaining meringue with the zest.

Place alternate spoonfuls of the mixtures in a large freezer-proof container and swirl together with a fork. Freeze for about three hours.