I recently found myself with a lot of homemade limoncello after testing a really nifty machine, and rather than drink all of it, I decided to make ice cream. This is a lightly lemon ice cream, refreshing for the summertime just like the liqueur itself. I didn’t want to add more, as the mixture won’t freeze correctly, but feel free to add a splash on top as you serve if you want more booze. Also, don’t feel as if you have to make your own liqueur.  Store-bought will work perfectly well!

Makes about 1 ½ quarts


  • 14 ounces (397 grams) sweetened condensed milk
  • 1/3 cup (53 grams) limoncello liqueur
  • 2 teaspoons lemon zest
  • ½ teaspoon lemon extract
  • 2 cups (480 grams) cold heavy cream


  1. In a large mixing bowl, whisk together the condensed milk, limoncello, lemon zest and lemon extract.
  1. In a bowl fitted for an electric mixer, use the whisk attachment to whip the heavy cream until stiff peaks form. In 2 or 3 batches, fold the cream into the condensed milk mixture until no large streaks remain.
  1. Transfer the mixture to a freezer-proof container and freeze until firm, about 4 hours. The ice cream can be stored in the freezer for up to 3 months.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.
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