Limoncello ice cream
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In this easy recipe for Limoncello ice cream cake, the liqueur is combined with meringues, lemon curd and vanilla ice cream to make a luxurious summer dessert.
ingredients
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serves: 1
535 g (18.09 fluid ounces) whole milk
85 g (2.87 fluid ounces) whipping cream
50 g (1.76 ounces) powdered milk
45 g (1.59 ounces) dextrose
20 g (.71 ounce) sugar
120 g (4.06 fluid ounces) egg yolks
105 g (3.05 fluid ounces) honey
40 g (1.41 fluid ounces) truffle honey
Nutrition Facts
Limoncello ice cream
Servings Per Recipe: 1
Amount per Serving
Calories: 1686
- Total Fat: 77.3 g
- Saturated Fat: 39 g
- Trans Fat: 0 g
- Cholesterol: 1456.9 mg
- Sodium: 348 mg
- Total Carbs: 219.2 g
- Dietary Fiber: 0.3 g
- Sugars: 210.8 g
- Protein: 39.8 g
preparation
1. Limoncello is the famous liqueur made with Sorrento lemons. With at hand blender, mix the milk, cream, powdered milk arid dextrose until smooth.
2. Put into at pan and bring to lO4°F (40°C). Whisk in the sugars and egg yolks. Bring up to 185°F (85°C), take off the heat, then cool as quickly as you can, so that you don't encourage bacteria.
3. When the mixture is cold, mix in the Limoncello and lemon juice. Put into the fridge for 6 to 12 hours.
4. Put into an ice cream maker and churn according to instructions.
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comments
Mommy_loves_to_cook
May 15, 2012