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Limoncello Gelato Recipe

Limoncello Gelato Recipe

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Limoncello isn't just a digestif; dare we say we actually prefer it as a gelato flavor?


  • 2 cups heavy whipping cream
  • 1/4 cup mascarpone cheese*
  • 1 teaspoon finely grated lemon peel
  • 1 vanilla bean, split lengthwise
  • 2 tablespoons fresh lemon juice
  • 1/4 cup limoncello or other lemon liqueur plus additional for serving

Recipe Preparation

  • 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.

  • 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.

  • Process custard in ice cream maker according to instructions. Transfer to container; cover and freeze up to 2 days.

  • Scoop gelato into glasses. Drizzle with additional limoncello and serve.

  • *An Italian cream cheese; sold at many supermarkets and at Italian markets.

Recipe by Cristina Ceccatelli Cook,Reviews Section

No Churn Limoncello Ice Cream is a community recipe submitted by StoupaTart and has not been tested by so we are not able to answer questions regarding this recipe.

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.

3-Ingredient Limoncello Lemon Ice Cream

Happy 70th birthday to this guy! My Dad, that is .

Yes, today my fabulous Dad turns 70 years old. I can hardly believe it! He certainly doesn't look 70, does he? Mom, who's only a year behind him?>

I wish I knew their secrets, because I swear . I'm aging much more quickly then they are.

We celebrated Dad's birthday this past Sunday on Easter Sunday, complete with birthday cake and ice cream for Easter dinner dessert.

But we didn't have the typical birthday cake and ice cream.

No, Dad chose a gingerbread layer cake.

That's how things work in our family . the birthday boy gets to choose what they want for a cake. And for dinner, too. Though since it was Easter Sunday, Dad was hosed on that choice. He just had to go with the Easter dinner plans. But I don't think he was disappointed.

So, what flavor goes great with gingerbread cake?

So my Mom called me and "ordered" lemon ice cream for Dad's birthday. She knows I always either have a recipe up my sleeve, or that I'll rise to the challenge of whatever she dreams up!

And this time, I had the perfect recipe up my sleeve

Limoncello Lemon Ice Cream.

After recently discovering the joys of Limoncello liquor , I had actually been working on finalizing this Limoncello Lemon Ice Cream recipe over the past few weeks. Perfect timing on Mom's part, don't you think?

So I immediately knew Limoncello Lemon Ice Cream was what I was going to make to celebrate Dad's extra-special day.

Now, my friends, there are really just two things we all need to know about this Limoncello Lemon Ice Cream.

1. It's incredibly easy, requiring just 3 ingredients. It's one of those ice creams that starts with . well, . ice cream as a base. Vanilla ice cream, to be exact. Simply soften from-the-store vanilla ice cream, and stir in some Limoncello liquor and lemon curd. That's it! See, I told you . incredibly easy.

2. It's incredibly delicious. Like seriously, if you're a lemon lover, this stuff is for you. It's so good, my brother passed on the gingerbread cake in favor of two bowls of Limoncello Lemon Ice Cream instead!

And let me tell ya, the birthday boy was sure pleased with his birthday Limoncello Lemon Ice Cream, too.

Happy birthday, Dad! I hope Dad enjoys his extra-special day as much as he enjoyed his celebratory cake and Limoncello Lemon Ice Cream!

Cookbook of the Week: Made in Sicily + Giorgio Locatelli's Limoncello Gelato Recipe

It's hard to flip through Made in Sicily without thinking of it as an island-specific version of Bocca, one of our favorite books last year. And not simply due to the style of the recipes and book layout. Like Bocca, this is the work of a top London chef dishing up his tribute to his family's classic Italian fare — here, Giorgio Locatelli of Locanda Locatelli.

Apparently we simply need to move to London to find that seppioline ripiene (cuttlefish stuffed with breadcrumbs, capers and anchovies), spaghetti con gamberi e pistachio (spaghetti with shrimp and pistachios), and sorbetto ai fichi d'India (prickly pear sorbet) that we're craving. Prickly pear in Sicily? According to Locatelli, “Sicilians love prickly pears … [which were] brought to Sicily from South America.” Now we know. But we were supposed to be talking about Made in Sicily.

This is Locatelli's second book, a sequel to Made In Italy, which a press release notes sold 100,000 copies (!) — a shocking number as this is a cookbook, not a novel with cinematic potential, and the author is not a television celebrity but simply a darn good chef.

The recipes in Made in Sicily are straightforward and ingredient-driven in the way that Italians — or Italians living in London — have perfected. That also means you can't get away with subpar anchovies in that salsetta di mandorle e acciughe (almond and anchovy pesto), nor do you want to use anything but the best fresh ricotta in that torta di bietole e ricotta (baked Swiss chard and ricotta). These are the sort of meals that teeter between memorable and ho-hum depending on a few shavings of Parmigiano-Reggiano.

Lamb With Broad Beans Credit: Lisa Linder for Made in Sicily

Here, that works just fine. Especially when you're flipping through those gorgeous photos of sesame seed- and pistachio-speckled torrone, a stunning chocolate-pistachio tart (pistachio sponge cake topped with a scoop of pistachio gelato in a pool of ricotta cream sauce dotted with candied fruit), or the deconstructed cassata from Locanda Locatelli pastry chef Ivan Icra Salicru. (Yes, it's best to be on good terms with pistachios before you make many of the desserts here.)

That “Dolci” chapter, in fact, is one of the best-looking roundups of Italian desserts in a nonpastry-specific cookbook we've seen in some time.

In the chapter introduction, Locatelli attributes Sicily's passion for pasticcerias (pastry shops) and the elaborate pastries you'll find inside to a kid-in-a-candy-store local vibe:

I think the sweetest tooth in the whole of Italy is to be found in Sicily. Whereas in the simplicity of the savory cooking there is always a sense of harking back to cucina povera — literally the cooking of poverty, when whatever ingredients you had needed to be used cleverly — when it comes to the pastry, no! Everyone goes crazy.

On that note, it seems as good a time as any to offer up Locatelli's limoncello gelato recipe, with the caveat that the Sicilian gusto for desserts seems evident in those metric-system conversions as well (the book was first published in the U.K. late last year). Based on scanning the quantity of ingredients, surely the recipe yields two pints, not two gallons? Not that we'd mind a couple of post-dinner gallons.

Gelato al Limoncello

From: Made in Sicily by Giorgio Locatelli.

Makes: Two gallons, per the book (two pints?).

Note: Locatelli prefers to use dextrose (glucose) in ice cream rather than table sugar, because he says dextrose has a less sweet flavor that allows the natural flavors to come through (dextrose is available at many health food shops and online). He says the invert sugar eliminates the hard crystals that often form when table sugar is frozen. If you don't want to use the invert sugar, you can substitute regular table sugar.

1/3 cup plus 1 tablespoon whipping cream

¼ cup plus 1 teaspoon milk powder

1 tablespoon plus 2 teaspoons invert sugar

1 tablespoon plus 1 teaspoon lemon juice

1. Hand blend the milk, cream, milk powder and dextrose until smooth, then put into a pan and bring to 105 F. Whisk in the sugars and the egg yolks. Bring up to 185 F, take off the heat, then cool as quickly as you can and put into the fridge, so you don't encourage bacteria.

2. When cold, mix in the limoncello and lemon juice. Put into the fridge for 6 to 12 hours. Put the mixture into an ice cream maker and churn according to instructions.

Recipe Summary

  • 2 ½ cups cold water, divided
  • 1 cup white sugar
  • ¼ cup fresh mint leaves (Optional)
  • 1 lemon, zested, or more to taste
  • 1 cup fresh lemon juice
  • ½ cup limoncello liqueur

Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat stir in lemon zest. Let syrup cool slightly, about 10 minutes.

Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.

Pour mixture into an ice cream maker churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

If you don't have an ice cream maker: Pour mixture into a small shallow dish and place in the freezer. Stir every 30 to 45 minutes in the first 2 to 3 hours to break up ice chunks keep frozen until smooth and firm, 4 to 5 hours more.

You can add more water or limoncello to taste. Please note that changing the liqueur-to-water ratio will alter the freezing properties. Pay close attention to the mixture for the first 2 to 3 hours in the freezer when using less or no liqueur as the mixture will freeze more solidly. If using more liqueur, be wary of adding too much as the mixture won't freeze.

Vinifera Imports Arizona

Several months ago, I persuaded Chef Matt from the Arizona Culinary Institute to share with me his tart puckering Sicilian Limoncello recipe that he teaches to his students. The first time I tasted the juicy tart, silky smooth, yet slightly creamy concoction, I started dreaming about all the ways I could use it. Limoncello cocktails, limoncello bread pudding, limoncello fruit tarts, limoncello cheese cake. Sitting outside on my patio last weekend, surrounded by all of the intoxicating aromas of the citrus trees blooming in my backyard, I was inspired to make a batch of Limoncello Italian Ice Cream.

In Italy, ice cream is called “gelato.” There is a slight difference in gelato and ice cream. Gelato typically contains milk, not cream. Since gelato has a much lower milk fat content, it allows the flavors of the ingredients (in this case, lemons) to shine. Gelato is processed in a special machine that doesn’t produce as much air as the ice cream making machine, resulting in the end product being denser and more intense. Lastly, gelato is stored and served at a slightly warmer temperature, and is not as “frozen” or “icy” in texture as ice cream.

Since I can’t duplicate Chef Matt’s secret recipe for Limoncello here, feel free to incorporate your own favorite. There are many recipes on the Web, but you’ll need to plan ahead as making homemade Limoncello takes at least two weeks, or longer, for the lemon rind to macerate with the grain alcohol.

This ice cream is the perfect dish for savoring while lounging under the umbrella on your patio, or while dipping your toes in the shallow end of the pool. Ciao!

Limoncello Italian Ice Cream Recipe:
2 cups Heavy Cream
3/4 c. White Sugar
4 egg yolks
1/2 c. Handmade Limoncello
Splash of Pure Vanilla

In a heavy bottom saucepan, whisk the cream with the sugar and continuing mixing on low heat until warm. Do not let the mixture boil. Remove the pan from the burner and set aside.

In a bowl, beat the egg yolks with the Limoncello until well incorporated.

Slowly whisk in the egg/Limoncello mixture into the warm cream mixture. Be careful not to put too much egg mixture into the pan until thoroughly mixed, as the egg can easily curdle.

Return the pan to the stovetop and continue cooking on low heat until the mixture begins to thicken and coats the back of a spoon. Pour all of the mixture into a bowl and refrigerate for 4 hours, or until cold.

Process in an ice cream making machine and freeze until ready to serve. Drizzle with extra Limoncello for an extra boost in flavor.

To start, I added the sugar to the egg yolks and whisked them together until the sugar was well incorporated. Then I added the cream and milk to a medium saucepan and heated it to a simmer over medium heat. Next I added several ladles of the heated milk/cream to the egg and sugar mixture to temper the eggs. The reason for doing this was to prevent the eggs from scrambling as they were heated.

I returned the tempered egg mixture to the heated cream and milk, then added the Limoncello, lemon juice, and lemon zest. Next I heated the mixture over medium heat until it thickened and reached between 175° F and 180° F. During this time I stirred the mixture frequently.

I poured the custard mixture through a fine mesh wire strainer to remove the lemon zest and any bits of egg that had coagulated. I covered the bowl with plastic wrap and refrigerated it until it reached a temperature below 40° F.

When the custard had cooled down, I poured it into the running ice cream maker and sat back while the machine did its job. After about 20 minutes, the ice cream was perfectly processed. I transferred the ice cream to a container, smoothed it out, and put it in the freezer to further harden.

Talk about good! The ice cream was velvety smooth, and tasted like my frozen French Lemon Cream Tart. Yum!

The Limoncello Ice Cream is great served in a bowl, but even better in one of my Homemade Waffle Cones.

I hope you liked this recipe for Limoncello Ice Cream as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

Thank you so much for visiting Pudge Factor. I hope you’ll come back!


hazelnut gelato limoncello gelato pistachio gelato
3 egg yolks 3 egg yolks 3 egg yolks
3/4 c sugar 3/4 c sugar 3/4 c sugar
1 T Frangelico 1/4 c limoncello 1 t almond extract
1 t vanilla extract
1/4 t cardamom
2 c [= 1 pt] half and half (nonfat?) 2 c [= 1 pt] half and half (nonfat?) 2 c [= 1 pt] half and half (nonfat?)
1 c heavy (or light) cream 1 c heavy (or light) cream 1 c heavy (or light) cream
juice and zest of 1/2 lemon
3/4 c hazelnuts, toasted and
3/4 c pistachios, finely crumbed
1/4 c pistachios, roughly chopped

To Make The Popsicle Base: Whisk together heavy cream, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat, about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.

To Assemble The Popsicles: Stir in limoncello, lemon juice, and zest and pour into popsicle molds. Freeze until thoroughly set, about 10 to 24 hours.

Use a good quality Limoncello such as Caravella or Ventura brands.


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More Italy On Salt & Wind Travel

Aida Mollenkamp

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.

Simple Lemon Sorbet

Action packed zingy lemons and sweet syrup power play the taste buds with this super easy recipe.

Make a stock syrup with 750 cl of water to 500 g of caster sugar ( use white rather than golden caster sugar in this instance )

To make the syrup simply heat the sugar and water together to dissolve, leave on a low heat for 2-3 minutes and then remove to cool. Once cooled add the juice and finely grated zest of the 8-10 lemons.

Tip: Placing the whole lemons into the microwave on full power for a few seconds yields far more juice from the fruit.

Process in an ice cream machine or make into ice cubes and blitz in a food processor.

Limoncello, pronto!

I litre of vodka, don’t waste the good stuff on this recipe

8 unwaxed lemons, juice and finely grated zest no yucky pith

Place 2-3 cups of vodka into a sauce pan and gently heat, DO NOT BOIL once the vodka is warm add the sugar, swirl and stir until it has dissolved without colour.

Remove from the heat and add the lemon juice and zest, leave to cool.

Pour into a suitable bottle/s and place into the fridge to chill and then into the freezer for 3-4 hours. The alcohol will not freeze, return it to the fridge to store shaking it to amalgamate from time to time. It is ready to serve once removed from the freezer.

Add one third limoncello to two parts sorbet in a food processor for a fast, fresh and fabulous Lemoncello sherberto!

Watch the video: Fabrizias Limoncello Ice Cream! (July 2022).


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