No Churn Limoncello Ice Cream
A community recipe by StoupaTartNot tested or verified by Nigella.com
Introduction
First make your Limoncello - I use Sophie Grigson's recipe. This ice cream is based on Nigella's Margarita Ice Cream and is unbelievably easy to make and wonderful to eat.
First make your Limoncello - I use Sophie Grigson's recipe. This ice cream is based on Nigella's Margarita Ice Cream and is unbelievably easy to make and wonderful to eat.
Ingredients
Serves: 6-8
- 200 millilitres limoncello
- 150 grams icing sugar
- 500 millilitres double cream
- 7 fluid ounces limoncello
- 5⅓ ounces confectioners' sugar
- 18 fluid ounces heavy cream
Method
No Churn Limoncello Ice Cream is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
The "fattest" cream available where I live is only 35% fat, closer to UK whipping cream I think, but it worked fine. Even using a hand-whisk, this is really very easy and incredibly decadent.
The "fattest" cream available where I live is only 35% fat, closer to UK whipping cream I think, but it worked fine. Even using a hand-whisk, this is really very easy and incredibly decadent.
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What 3 Others have said
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Posted by AndyPandy6 on 15th February 2015
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Posted by AndyPandy6 on 15th February 2015
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Posted by marielkm on 3rd June 2013
Show more commentsMade a batch of this ice cream yesterday. It set beautifully to soft scoop consistence and all of my guests and I thought it was divine. I personally found the limoncello a bit too potent (I actually got a bit tipsy on my portion, although I'm not a regular drinker) and so next time, I would probably cut back on it. My guests agreed that it had a real kick to it but felt it was perfect exactly as it was.
Very simple recipe, although definitely needed a full 24 hours for it to fully set to soft scoop consistency. It was absolutely delicious! However, it was probably just a little too alcoholic for me (I actually got tipsy on the portion that I ate!) and probably next time, I would cut the Limoncello by half. That said, all of my guests loved it also.
I halved this recipe and used store-bought limoncello. After over 2 days in the freezer it has not firmed up. Flavor is good but it's more like a milkshake. What was the alcohol content of your limoncello?