Limoncello Ice Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g natural yourt, 3.5%
- 200 g cream
- 180 ml limoncello
- 90 g powdered suar
- 2 tablespoon lemon juice
For the topping:
- Mint, fresh
- 1 dash limoncello
- Lemon Curd
Print Recipe
Pin Recipe Instructions
- Mix all ingredients together well. The lemon juice is also available instantly in the drinks department. If you whip the cream beforehand, you get a fluffier ice cream. Put all the ingredients in an ice cream maker and let the ice cream program run for about an hour.
- Alternatively, the ice cream can also be prepared in the Thermomix. To do this, pre-cool the blender jar in the freezer for an hour beforehand. Then pour in the ingredients. First it makes sense to fill in the cream so that it can be mixed up or whipped separately, then add the remaining ingredients and mix on level 2 for five seconds. Put the cold blender jar back in the freezer.
- The mass must also cool here for at least an hour. Since ice crystals can form, the cup should be removed every 15-20 minutes and stirred with a large spoon. Please do not mix up with the Thermomix, otherwise it will be too runny. Of course, this procedure also works without the Thermomix in a normal bowl.
- Fresh mint, a dash of limoncello or lemon curd are suitable as a topping for the finished ice cream.
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