Creamy Lemon ice cream with Limoncello


Lemon Ice cream image


I asked on Twitter and Facebook, which of two ice creams you’d prefer the recipe for first, a White Chocolate and Raspberry one (my husband’s choice) or this Creamy Lemon ice cream with Limoncello. The lemon was is the lead by a mile!

I wonder if it has anything to do with the addition of the popular Italian liqueur. Feel free to leave it out or substitute with good lemon syrup available at some delis if you want an alcohol free version; add a few tablespoons less sugar if you use the syrup.

Possibly, the scent of lemons, that invigorating, crisp fragrance released the instant you pierce the waxy skin, is the pleasure trigger. It makes me think of glasses of ice cold water, the ice cubes clinking against the sides or cola with slices of lemon in summer, of green salads, grilled fish and calamari and lemon curd served on light crepes. There’s something about lemons and summer that makes them natural partners, don’t you think? Come to think of it, there are a hundred gorgeous applications for them in winter too. Shall we just agree that lemons are most agreebale?

Go on, enjoy a scoopful or three…


lemon limoncello ice cream



500 ml fresh cream (whipping or reduced fat)

2 medium lemons, zested

1/2 lemon, juiced

1/2 t lemon extract

3/4 cup castor sugar

1 t maizena (corn flour)

1/3 cup Limoncello


1. In a pot on medium heat add cream, sugar, maizena, lemon juice and zest of 1 lemon and bring to a simmer and whisk. Allow to simmer for 8 minutes.

2. Remove from heat and allow to cool.

3. When cool, pour through a sieve and add remaining lemon zest and limoncello, stir through.

4. Churn in ice cream make for 40 – 60 minutes or if making by hand, follow David Lebovitz’s method.

5. Freeze for 4 hours or overnight.


lemon limoncello ice cream


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By |2017-05-08T12:11:12+00:00January 27th, 2013|Food, Recipe Index, Recipes|6 Comments


  1. Niki Meletakos January 27, 2013 at 6:08 pm - Reply

    I’ve battled to find limoncello in the past.
    Any ideas?

    • Ishay January 27, 2013 at 6:23 pm - Reply

      Hi Niki – Jorgensen’s Artisanal Distillery makes some, Massimo’s in Hout Bay and I’ve found it at markets. Ask at small Italian eateries too.

  2. Jacqui Thatcher January 29, 2013 at 6:49 am - Reply

    Hi Bottega has the best Limoncino it is grappa based and perfect for this recipe, available at PnP Liquor stores nation wide. The real deal made with lemon rind and imported from Italy +- R145 a bottle.
    If you need more info call me on 0836911377

  3. Giuliana January 30, 2013 at 5:08 pm - Reply

    You can buy Bottega Limoncino at most Pick n Pay, Checkers, Picardi or Makro Liquor Stores
    Just ask for the Bottega Limoncino 500ml bottle its gorgeous

  4. usha singh February 1, 2013 at 6:35 am - Reply

    this is really fantastic & it has no egg–will have to try it out soon

  5. tami February 1, 2013 at 7:14 am - Reply

    Aww…and I was going for the raspberry and white choc. This ice cream looks yummy and I love the fact that it doesn’t have any eggs. Do you know how many eggs whites I was sitting with 2 days ago after making ice cream and lemon curd? 12! And I don’t even have the freezer space to freeze them. I turned them into Angel Food Cake which got rave reviews from the family though and I will blog it soon 🙂

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