Limoncello Mascarpone Ice Cream

Limoncello Mascarpone Ice Cream

  • 8 ounces Mascarpone cheese, room temperature
  • 1 3/4 cups whole milk
  • 1/4 cup heavy cream
  • 1/2 cup Limoncello Creme
  • juice and zest of 2 small lemons
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 - 2/3 cup powdered sugar


Note: If you can't find Limoncello Creme then just use original Limoncello - note that the original, non-creme Limoncello is stronger, so you may want to start by adding 1/4 cup, then increasing to taste.

In a mixing bowl fitted with the whisk attachment, whip the Mascarpone cheese with 1/2 cup of the milk until smooth.  Add the remaining milk and the rest of the ingredients and whip until very well blended.  Taste and adjust sugar and lemon as desired.

Pour into a container and refrigerate for at least 2 hours, or overnight, until well chilled.  After mixture has chilled, whisk it until smooth, then pour through a mesh strainer to strain out the lemon zest.  Freeze according to the manufacturer's instructions of your ice cream maker.  Transfer to a container and freeze until firm, about 4-6 hours.

Yields slightly more than 1 quart.


Recipe from Curly Girl Kitchen

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