Lemon Limoncello Cream Popsicles

Author : Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions: http://www.thetiffinbox.ca/2012/07/lemon-limoncello-cream-popsicles.html

Makes about 10 traditional sized popsicles

½ cup fresh squeezed lemon juice
½ cup caster sugar (berry sugar) (increase to ¾ cup if you like your creamsicles sweeter)
2 cups half and half (10% cream or 1 cup single cream + 1 cup whole milk)
Pinch of salt
1½ - 2 tablespoons limoncello (don't add any more, or your popsicles won't freeze)


Place the lemon juice and sugar in a bowl, and whisk together until the sugar is reasonably well dissolved.

Whisk in the half and half and salt.

Transfer to a blender and blend for 1 minute, until the mixture is lovely, thick and creamy.

Stir in the limoncello.

Pour immediatley* into popsicle moulds and freeze overnight until set completely. Run water over popsicle moulds to release.

* If you leave the mixture in the fridge before pouring it into moulds, it could separate. Give it a good whisk to combine before pouring into moulds or freezing in an ice cream machine.