No-Churn Limoncello Ice Cream

RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH

We’ve taken a simple no-churn ice cream recipe and added an adult kick with limoncello and a tangy lemon curd.

ICE CREAM

Serves 4

¼ cup limoncello

14 oz. sweetened condensed milk

2 cups heavy whipping cream

½ cup lemon curd (see recipe below)

In a bowl, mix together limoncello and sweetened

condensed milk.

In a separate bowl, whip heavy whipping cream until soft peaks form.

Gently fold whipping cream into the condensed milk mixture until combined.

Pour into a small baking pan.

Drizzle lemon curd into the mixture.

Freeze for a minimum of six hours before serving.

LEMON CURD

Serves 4

1 cup granulated sugar

2 Tbsp lemon zest

6 egg yolks

½ cup lemon juice

½ cup softened butter, unsalted

Add sugar and lemon zest to a food processor and pulse to combine.

In a medium-size pot on medium heat, whisk yolks and sugar mixture until dissolved.

Add lemon juice and whisk until combined.

Turn heat to low and whisk until thickened.

The curd is ready when you coat the back of a wooden spoon and can draw a line down the back through the curd.

Remove from heat and whisk in butter until dissolved.

Strain curd through a fine mesh sieve.

Cool in the fridge until ready to use. OH