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 texture. Super easy to whip up, my boozy ice cream will be a big hit with grown-ups.
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.
NO-CURN ICE CREAM – TWO 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.
HOW TO MAKE LEMON CURD ICE CREAM WITH LIMONCELLO
For this ice cream I used store-bough lemon curd, although I quite like making my own too, I have the recipe written for the Meringue Nests with Lemon Curd. But if you don’t have time to waste, the ready-made one is as good.
- 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.
what to use if you don’t have limoncello
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.
- 1 1/4 cups double or heavy cream
- 1 1/4 cups condensed milk
- 1/4 cup limoncello
- 1 cup lemon curd
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In a large bowl, beat the cream until it holds stiff peaks.
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Add the limoncello, condensed milk and half of the lemon curd, and mix well to get a smooth consistency.
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Transfer it to a plastic container that has a lid, then add dollops of the remaining curd all over the ice cream.
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Put the lid on and freeze for at least 12 hours.
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