Limoncello gelato (limoncello ice cream)

Notes: Serves 8-10. Does not require an ice-cream-making machine. Will keep in the freezer for a month. If you can't obtain any limoncello, you can, apparently, use three tablespoons of ice-cold water instead—but it's hardly going to be limoncello gelato, then, is it?


  • 3 fat, juicy lemons
  • 200g icing sugar, sifted
  • 450ml double cream
  • 3 tablespoons limoncello, ice cold from the freezer


  1. Finely grate the zest of the 3 lemons into a bowl, then add their juice.
  2. Stir in the sugar and leave for 30 minutes.
  3. Whip the cream with the limoncello to make soft peaks, then beat in the lemon juice mixture.
  4. Turn into a plastic tub, cover and freeze overnight.

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