Lemon Curd Ice Cream with Limoncello

Published: May 31, 2020 · Modified: Mar 29, 2023 by Daniela Apostol · This post may contain affiliate links · 4 Comments

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Ice cream is without a shadow of a doubt the best summer treat. Well, not that we can't enjoy it anytime of year, we actually have it pretty much all year round, including on freezing cold winter days. But nothing quite beats the pleasure of enjoying a delicious ice cream on a hot day.

Yes, ice cream from ice cream parlours is amazing, and I will always agree with that. But the homemade one can be as good. And you don't really need to have an ice cream maker to get a creamy texture, it can be achieved without it. All we need is a good base, and the rest can be customised to one's liking.

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No-churn ice cream 2 ways
Step-by-step photos and instructions
Variations
Lemon Curd Ice Cream with Limoncello

No-churn ice cream 2 ways

For a no churn ice cream, I usually use two methods: one with condensed milk and cream, the other the old-fashioned way with milk and eggs as a base. From here, the sky is the limit, anything can be added.

My coffee ice cream and strawberry ice cream are both made with condensed milk and cream. Easy peasy to make, yummy, creamy, you name it.

The vanilla ice cream and cherry ice cream are made with eggs, milk and sugar, and are absolutely delicious. No churn too, they only need stirring now and then to avoid ice particles forming. But other than that, there is little effort here.

This limoncello ice cream falls into the first category, so it's made with condensed milk and cream, although it can be done the traditional way too without any problem. I just needed something quick and easy; and easy it is! The lemon liqueur gives it a naughty touch, or shall we say, it's a real treat for grown-ups.

Step-by-step photos and instructions

in a large bowl, beat the double cream until you get stiff peaks
add the condensed milk, half of the lemon curd and the limoncello
mix everything well, and add it to a plastic container
add dollops of the remaining lemon curd all over the ice cream
freeze for at least 12 hours

The good thing about using condensed milk and booze here is that it freezes perfectly well without any ice particles whatsoever. So it stays perfectly creamy even after many days in the freezer.

Variations

I highly recommend using the liqueur here, it adds that something that makes this summer treat amazing. But if you don't have any, no need to go out of your way to get some, especially if it's not easily available in smaller shops. And it can be a tad pricey too.

Freshly-squeezed lemon juice is the best replacement. You can add lemon zest too, for added flavour. Granted, it won't be boozy anymore, but it will still have that fantastic lemon touch. If you use lemon curd only, you won't achieve the same results, as the curd can be a bit sweet, and combined with the condensed milk, that means quite a lot of sweetness.

You can use the bottled lemon juice too, many shops would have that, and it's quite strong, so it would work perfectly fine here.it's usually found in the baking section, so worth a try. And that's the amazing lemon curd ice cream with limoncelllo,do give it a try!

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Lemon Curd Ice Cream with Limoncello, a refreshing summer treat with a fantastic zesty kick. This lemon ice cream is no churn, and it's made with condensed milk for a delicious creamy consistency. Super easy to whip up, my boozy ice cream will be a big hit with grown-ups.The lemon curd can be homemade or store-bought, and the limoncello adds a great lemon flavour and a bit of a naughty touch too.

4.50 from 6 votes

Ingredients

▢ 1 ¼ cups double or heavy cream
▢ 1 ¼ cups condensed milk
▢ ¼ cup limoncello
▢ 1 cup lemon curd

Instructions

In a large bowl, beat the cream until it holds stiff peaks.
Add the limoncello, condensed milk and half of the lemon curd, and mix well to get a smooth consistency.
Transfer it to a plastic container that has a lid, then add dollops of the remaining curd all over the ice cream.
Put the lid on and freeze for at least 12 hours.

Nutrition

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Lemon Curd Ice Cream with Limoncello - My Gorgeous Recipes (2024)

FAQs

What is the difference between zest and peel in limoncello? ›

Zest or peel the lemons: You don't want any of the white pith. To remove only the yellow skin use a microplane zester to zest the lemon skin or a vegetable peeler to remove only the yellow part.

How to substitute lemon curd? ›

If you don't want to use lemon curd then we would suggest using an alternative flavour of fruit curd. We have seen passionfruit, rhubarb and tart orange (or Seville orange) curds being sold online in the UK. All of these flavours would go well with summer berries.

Get More Info Here ›

What does limoncello gelato taste like? ›

If you love lemons, this gelato is must try! The Limoncello Gelato with Vanilla Lemon Curd Swirl is sweet, creamy and smooth with just a touch of that tart lemon sour that makes you want to dive in for another spoonful.

What does eating a lemon peel do for a woman? ›

Research shows lemon peels have many health benefits because of fiber, vitamin, and antioxidants, which can help your teeth, heart, and immune system. These fruit peels may also help fight cancer. Lemon (Citrus limon) is a common citrus fruit, alongside grapefruits, limes, and oranges (1).

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What is the point of limoncello? ›

Limoncello on its own is categorized as a digestif liqueur, meaning it's meant to be sipped on its own after a meal to aid in digestion. This is how limoncello is commonly used in Italy—after a meal, people stay at the table, either after dessert or during dessert, sharing limoncello and toasting to good health.

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How long does lemon curd last in fridge? ›

Store the curd: Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.

Keep Reading ›

Is lemon cream the same as lemon curd? ›

Adding the butter after the cooked eggs, juice and sugar have cooled significantly is what sets lemon cream apart from lemon curd, in which everything is cooked together. The flavor is quite similar, but the textures of the two couldn't be less alike.

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What can you eat with lemon curd? ›

There are so many ways to eat lemon curd. You can use it to fill cakes, cupcakes, and crepes, or spread it on toast, muffins, crumpets, make lemon bars, lemon tart, etc. What is lemon curd made of? Lemon curd is made with 5 simple ingredients: eggs, sugar, lemons, salt, and butter.

What do Italians drink limoncello out of? ›

The perfect glass is either short-stemmed or a shot glass, this helps to keep the drink cool. In some parts of Italy, it is served in a chilled ceramic cup. In all cases, an authentic Limoncello in Italy must be served chilled to enjoy the flavour.

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Is zest the same as the peel? ›

Technically the zest of any citrus fruit is the thin, colored outer layer of the skin. The rind includes the zest and a bit of the bitter white underlayer, whereas the peel is the whole jacket — everything but the flesh. Zest contains the flavorful citrus oils and is the most widely useful of the three.

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Is lemon peel the same as zest? ›

What's the Difference Between Lemon Zest and Lemon Peel? Lemon zest comes from the peel of a lemon, but it does not include the inner layer of the peel known as the albedo. This inner layer contains the "pith," or the soft, white, substance that has a naturally bitter taste.

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Is dried lemon peel the same as zest? ›

Dried lemon peel is lemon zest that has been dehydrated, so it's a fantastic lemon zest substitute. That said, the flavor is much more intense, so use two-thirds less dried lemon peel than the zest called for in a recipe. In other words, if you need 1 tablespoon of lemon zest, use 1/3 tablespoon of dried lemon peel.

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Is zesting the same as peeling? ›

The zest is only the outermost layer of the skin in grated form, the peel includes all of the outer skin including the white layer called the pith, and the rind includes the outermost layer and PART of the pith.

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