Limoncello Gelato Food

LIMONCELLO GELATO

Limoncello Gelato image

Provided by Cristina Ceccatelli Cook

Categories Liqueur Ice Cream Machine Dessert Frozen Dessert Lemon Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 11

Ingredients

2 cups heavy whipping cream
1/2 cup whole milk
1/4 cup buttermilk
1/4 cup mascarpone cheese*
4 coffee beans
1 teaspoon finely grated lemon peel
1 vanilla bean, split lengthwise
4 large egg yolks
1/2 cup sugar
2 tablespoons fresh lemon juice
1/4 cup limoncello or other lemon liqueur plus additional for serving

Steps:

Whisk first 6 ingredients in large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium-high heat until bubbles form at edges, stirring occasionally. Remove from heat, cover, and let steep 15 minutes.
Whisk egg yolks, sugar, and lemon juice in large bowl until thick and smooth. Slowly whisk warm cream mixture into yolk mixture. Return custard to same saucepan. Stir over medium heat until custard thickens enough to coat spoon and thermometer registers 180°F, about 6 minutes; do not boil. Pour custard into medium bowl. Stir in 1/4 cup limoncello. Chill custard until cold, stirring occasionally, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Process custard in ice cream maker according to instructions. Transfer to container; cover and freeze up to 2 days. S coop gelato into glasses. Drizzle with additional limoncello and serve. * An Italian cream cheese; sold at many supermarkets and at Italian markets.

More about "limoncello gelato food"

See details

Limoncello Gelato Recipe. 2 cups heavy whipping cream; 1/2 cup whole milk; 1/4 cup buttermilk; 1/4 cup mascarpone cheese; 4 coffee beans; 1 teaspoon finely grated lemon peel; 1 vanilla bean, split lengthwise; 4 large egg yolks; 1/2 cup sugar; 2 tablespoons fresh lemon juice ; 1/4 cup limoncello …
From fooddrinkrecipes.com

See details

Whisk egg yolks, sugar, and lemon juice in large bowl until thick and smooth. Slowly whisk warm cream mixture into yolk mixture. Return custard to same saucepan. Stir over medium heat until custard thickens enough to coat spoon and thermometer registers 180°F, about 6 minutes; do not boil. Pour custard …
From bakespace.com

See details