Limoncello ice cream with lemon cream for epicureans

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  • By Birger
  • Posted in desserts
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Limoncello ice cream with lemon cream for epicureans

The sun is back in our country soooo, ... time for ice cream! :D Make your own limoncello ice cream with top products from the region. Who will you treat to a fresh lemon-flavoured ice cream soon?
No ice cream maker at home? It works with the freezer too ;)

A recipe for homemade limoncello ice cream, I'm happy to say 'yes' to that! Invite some friends over, sit in the sunshine and enjoy a fresh ice cream. What else do you need? So let's get to it quickly.

Moreover, you can choose between two flavours: lemon ice cream or grapefruit ice cream. I think it's already a difficult choice ;)


Watch the video where I explain everything step by step below and let's create a delicious ice cream together!


What ingredients do you need for this recipe?

  • 300 ml cream (35 or 40% fat)
  • 300 ml whole milk
  • Peel of 1 organic lemon
  • 4 egg yolks
  • 80 g sugar
  • Toasted pine nuts
  • Optionally, cones for ice cream
  • Mint for garnish

Ingredients for making the lemon cream:

  • 200 ml cream (35 or 40% fat)


What ingredients can you buy in our shop?

  • 60 ml limoncello. This limoncello is a local product from Ternat packed with delicious flavours. Prefer grapefruit flavor? You can also get this one from us ;)

To make the lemon cream:


> Flavor products



1. Add the cream, milk and lemon rind from an organic lemon (take as little of the white as possible, this creates a bitter taste) to a sauce pan and place the pan over a low heat.

Tip: When the milk and cream come to the boil, turn off the heat to avoid overflowing and set the saucepan aside for 1 minute before continuing with the next step.

2. Meanwhile, beat the egg yolks and sugar in a bowl until light and fluffy. Make sure the grainy texture of the sugar is gone.
3. Remove the lemon peel from the milk and discard it. Slowly add the hot milk mixture to the beaten eggs and sugar while whisking constantly. Continue until the mixture is fully incorporated.
4. Add the mixture back to the pan and heat on low heat while stirring with a wooden spoon until it reaches a creamy texture. Under continuous stirring, ensure that we get a thick texture of cream without lumps.
5. Once thickened, remove from the heat and allow to cool.
6. Then add the limoncello and stir. Let cool for about 20-30 minutes before putting the mixture into the ice cream maker.

Tip: no ice cream maker? Put the mixture in the freezer and stir well every 20 minutes.

Tip: put the ice cream in your freezer for a while before serving so it's properly cold and less likely to melt.


EXTRA - serve with lemon cream.

1. Whip the cream and mix in a few spoonfuls of lemon curd.

Tip: Lemon curd is also very tasty on raspberries or with a lemon cake.

2. Put a spoonful of the lemon cream on top of the limoncello ice cream and sprinkle some toasted pine nuts on top. Pine nuts, by the way, are a great combination with lemon. A true taste sensation!




Are you satisfied with the result? Then share a delicious photo on Instagram or Facebook under the hashtag #BirgersKitchen and inspire others. I look forward to seeing your photo and hopefully see you soon!


Bon appetit ;)


Birger's Kitchen


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