Ingredients Jump to Instructions ↓

  1. 1 1/2 cups heavy cream

  2. 1 cup half-and-half

  3. 3/4 cup sugar

  4. 2 tablespoons finely grated fresh lemon zest

  5. 5 large egg yolks

  6. 1/2 cup fresh lemon juice

  7. 1 tablespoon limoncello, or other lemon-flavored liqueur, or grappa

Instructions Jump to Ingredients ↑

  1. In a medium, heavy saucepan, bring the cream, half-and-half, sugar, and zest to a boil, stirring occasionally until the sugar is melted. Remove from the heat. In a medium bowl, beat the egg yolks until thick and pale, about 2 minutes. In a slow stream, whisking constantly, add about 1 cup of the hot cream mixture to the egg yolks. Beat until well incorporated. Return the yolk mixture to the saucepan with the hot cream and bring to a bare simmer. Cook until a thick custard forms, and the mixture reaches 170 degrees on an instant-read thermometer, about 6 minutes. Remove from the heat and strain through a fine-mesh strainer into a clean container. Stir in the lemon juice and limoncello, and cover with plastic wrap, pressing down against the custard to prevent a skin from forming. Refrigerate until well-chilled, about 2 hours. Transfer to an ice-cream maker and process according to the manufacturer's instructions. Transfer to an airtight plastic container and freeze until ready to serve. Yield : 1 quart


Send feedback