Sweet

Boozy Lemon Ice Cream (Limoncello)

This lemon ice cream is made with the famous Italian liqueur Limoncello and topped with toasted pine nuts for added crunch and texture. It’s smooth, creamy, packs a boozy punch and better yet it’s so simple and easy to make. The perfect summer ice cream to serve at barbecues or to share with friends. 

An overhead shot of scoops of lemon ice cream in a bowl with a cone at the side and garnished with lemon zest

Just a few days before our move back to Scotland I received an email from Carl at Dream Scoops asking if I’d like to upgrade my latest ice cream machine free of charge in exchange for an honest review.

Of course I said yes…because well, ice cream and because what better excuse to make a bucket load of the stuff and try it out. I absolutely love ice cream and using an ice cream machine is so simple and easy.

If you’re a fan of baking and making sweet treats then you NEED an ice cream machine in your life. I have always opted for the less fancy but just as good machines with a freezer bowl.

I always keep it in the freezer so when I need it I can just bring it out and have fresh, homemade ice cream ready in only 30 minutes.

Using A Freezer

I’m really not a fan of frozen anything unless it’s peas, stock (broth) or ice cream. Of course if I have leftovers from a meal that won’t get used I would much rather freeze it than waste anything but in general I don’t have a fully stocked freezer hence why having an ice cream freezer bowl in the freezer at all times is not a problem for me at all!

So What Ice Cream Machine Did I Use To Make This Lemon Ice Cream?

Carl sent me the Cuisinart ICE-30 and when it first arrived I was so surprised about how good it looked! It’s square with a brushed stainless steel finish and would look great in any modern kitchen.

A close up of one scoop of lemon ice cream on a cone lying on a plate

It’s a little larger than the one I already had (VonChef) so you’d have to have extra storage room for it if you didn’t have it on display but all in all I was thoroughly impressed and so excited to use it.

I’ve noted the top things I loved about the machine below…now for the boozy lemon ice cream!

How To Make Boozy Lemon Ice Cream – Step By Step

Add the cream, milk and lemon peel to a sauce pan and bring to a boil. Meanwhile whisk the egg yolks and sugar together in a bowl until light and fluffy.

Top Tip: When the milk and cream comes to a boil turn off the heat to avoid it overflowing and set it aside for 1 minute before continuing with the next step.

Remove the lemon zest from the milk and discard. Very slow, gradually add the hot milk mixture to the beaten eggs and sugar whilst constantly whisking. Continue until the mixture is completely incorporated.

Step by step photos for making lemon ice cream using an ice cream machine

Add the lemon ice cream mixture back to the saucepan and heat on a low heat whilst stirring with a wooden spoon. It’ll take about 10 minutes for the mixture to thicken enough to coat the back of the wooden spoon.

Top Tip: On the final step when heating the eggs, milk and cream together make sure it is on a very low heat and you constantly stir with a wooden spoon to stop the bottom burning and the eggs scrambling. Don’t be tempted to heat it quickly or you’ll be left with lumps.

Once thickened, remove the lemon ice cream mixture the heat for 10 minutes then add the Limoncello and stir. Set aside to cool for around 20-30 minutes before using the ice cream machine.

If using the Cuisinart ICE-30 follow these instructions

If you aren’t using this machine follow your manufactures instructions (will likely be very similar)

Bring the freezer bowl out of the freezer and place into the machine, add the paddle and the top then turn it on. The machine MUST be on and turning before adding the ice cream mixture. Pour the mixture into the machine and leave it to churn for 25-30 minutes.

You’ll have very soft ice cream at this point (still great to eat straight away if you can’t resist). Spoon the mixture into a freezer proof container and freeze for a few hours or overnight to stiffen.

A collage image of making lemon ice cream in an ice cream machine

Tips For Using An Ice Cream Machine

  • Make sure the ice cream mixture is as cool as possible before pouring into the machine.
  • Make sure the machine is on and the freezer bowl or paddle is turning before pouring the mixture into the bowl. If the mixture is poured in before it will freeze solid and possibly break the machine.
  • Only bring the freezer bowl out of the freezer when you are ready to churn the ice cream. The longer it is out of the freezer the longer it will take to churn the ice cream.

Top Things I Loved About The Cuisinart ICE-30 Ice Cream Machine

  • I love how large the open top was. It made it so easy to pour in the ice cream mixture and I didn’t waste any by dripping it all over the machine (who wants to clean up that!?)
  • I much preferred the look of this machine, it’s stylish and looks great.
  • I like how the freezer bowl doesn’t fall right into the machine making is very easy to pick up and remove when you’re finished without getting covered in ice cream.
  • The freezer bowl in this machine rotates from the bottom instead of the paddle rotating from the top. Carl explained to me that this allowed the machine to churn the ice cream for longer and resulted in a smoother ice cream. I definitely noticed a difference is how smooth the ice cream was after using it so that’s a big plus!
  • The only down side to the machine was the overall size but considering all the good points and the quality of ice cream I would happily buy it and find extra storage space because it’s worth it!

P.S If you’re interested in buying an ice cream machine but don’t know what one is best for you Carl at Dream Scoops has a fantastic guide with all the pros and cons of a lot of great machines for every budget, you should definitely check it out!

A side shot of a few scoops of lemon ice cream in a bowl with a cone and one at the side

This lemon ice cream literally tastes like a dream, top it with toasted pine nuts (trust me) and omg it’s the best thing ever. Smooth, silky soft and creamy with a Limoncello kick. The pine nuts add texture, crunch and nuttiness that just goes perfectly. This is a sure favourite that’s going to stay around for a long time!

More Ice Cream Recipes You Might Like;

If you’ve tried this Boozy Lemon Ice Cream or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

lemon ice cream scoops in a bowl garnished with lemon zest
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5 from 7 votes

Lemon Ice Cream (Limoncello)

This lemon ice cream is made with the famous Italian liqueur Limoncello. It's smooth, creamy, packs a boozy punch and better yet it's so simple and easy to make. 
Course Dessert
Cuisine Italian
Keyword Italian gelato, Italian ice cream recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 6 servings
Calories 334kcal
Author Emily Kemp

Ingredients

  • 1 1/4 cup (300ml) heavy cream double cream
  • 1 1/4 cup (300ml) full fat milk
  • Lemon peel from 1 lemon
  • 4 egg yolks
  • 1/3 cup + 1 tbsp (80g) sugar
  • 1/4 cup (60ml) Limoncello liqueur
  • toasted pine nuts for topping , optional

Instructions

  • Add the cream, milk and lemon peel to a sauce pan and bring to a boil. Meanwhile whisk the egg yolks and sugar together in a bowl until light and fluffy.
  • Top Tip: When the milk and cream comes to a boil turn off the heat to avoid it overflowing and set it aside for 1 minute before continuing with the next step.
  • Remove the lemon zest from the milk and discard. Very slow, gradually add the hot milk mixture to the beaten eggs and sugar whilst constantly whisking. Continue until the mixture is completely incorporated.
  • Add the mixture back to the saucepan and heat on a low heat whilst stirring with a wooden spoon. It'll take about 10 minutes for the mixture to thicken enough to coat the back of the wooden spoon.
  • Once thickened, remove from the heat for 10 minutes then add the Limoncello and stir. Set aside to cool for around 20-30 minutes before using the ice cream machine.

If using the Cuisinart ICE-30 follow these instructions:

  • If you aren’t using this machine follow your manufactures instructions (will likely be very similar)
  • Bring the freezer bowl out of the freezer and place into the machine, add the paddle and the top then turn it on.
  • The machine MUST be on and turning before adding the ice cream mixture. Pour the mixture into the machine and leave it to churn for 25-30 minutes.
  • You’ll have very soft ice cream at this point (still great to eat straight away if you can’t resist).
  • Spoon the mixture into a freezer proof container and freeze for a few hours or overnight to stiffen.

Notes

Tips For Using An Ice Cream Machine

  • Make sure the ice cream mixture is as cool as possible before pouring into the machine.
  • Make sure the machine is on and the freezer bowl or paddle is turning before pouring the mixture into the bowl. If the mixture is poured in before it will freeze solid and possibly break the machine.
  • Only bring the freezer bowl out of the freezer when you are ready to churn the ice cream. The longer it is out of the freezer the longer it will take to churn the ice cream.

Extra Tips For Making This Ice Cream

  • When the milk and cream comes to a boil turn off the heat to avoid it overflowing and set it aside for 1 minute before continuing with the next step.
  • On the final step when heating the eggs, milk and cream together make sure it is on a very low heat and you constantly stir with a wooden spoon to stop the bottom burning and the eggs scrambling. Don't be tempted to heat it quickly or you'll be left with lumps.

Variations

  • Try adding some candied lemon or orange peel for texture
  • Top with grated lemon zest for extra zing
  • If you don't like pine nuts try topping with hazel nuts
Nutrition Facts
Lemon Ice Cream (Limoncello)
Amount Per Serving
Calories 334 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 13g 65%
Cholesterol 202mg 67%
Sodium 45mg 2%
Potassium 115mg 3%
Total Carbohydrates 23g 8%
Sugars 21g
Protein 4g 8%
Vitamin A 19.5%
Vitamin C 0.4%
Calcium 10.3%
Iron 1.8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Nutrition Facts
Lemon Ice Cream (Limoncello)
Amount Per Serving
Calories 334 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 13g 65%
Cholesterol 202mg 67%
Sodium 45mg 2%
Potassium 115mg 3%
Total Carbohydrates 23g 8%
Sugars 21g
Protein 4g 8%
Vitamin A 19.5%
Vitamin C 0.4%
Calcium 10.3%
Iron 1.8%
* Percent Daily Values are based on a 2000 calorie diet.
Helpful Info For All Recipes 
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Read more about how the nutritional information is calculated here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

I received a free ice cream machine by Dream Scoops to write an honest review. All options are my own and I would never promote a product I did not like.

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18 Comments

  • Reply
    Caroline Alsted
    July 2, 2018 at 7:53 pm

    This looks sooo good! I’m actually not a fan of sorbets/ fruity ice creams but I have to admit that when I saw this I might have changed my mind! Definitely on my to-do recipe list this summer!
    Very inspiring blog <3
    – Caroline

    • Reply
      Inside the rustic kitchen
      July 2, 2018 at 8:46 pm

      Thanks so much Caroline that’s so nice of you! I hope you enjoy it when you get round to making it. P.S definitely try toasted pine nuts on top it sounds strange but is SOO delicious!

  • Reply
    Marie – Not Enough Cinnamon
    June 27, 2018 at 7:15 pm

    This looks amazing, seriously! I’m a big fan a lemon treats and with that current heat, I would love a scoop or two of limoncello ice cream. Your photos are gorgeous!!

    • Reply
      Inside the rustic kitchen
      June 27, 2018 at 8:39 pm

      Aw thank you so much Marie, believe it or not we have a heat wave here in Scotland and the ice cream is going down a treat!

  • Reply
    Edyta at Innocent Delight
    June 27, 2018 at 6:50 pm

    These ice cream look fantastic. I love the idea of adding Limoncello and pine nuts. I never tried making my own ice cream but you inspire me and I will check that guide for ice cream machines 🙂

  • Reply
    Catherine
    June 27, 2018 at 6:31 pm

    This is one reason I need to invest in an ice cream maker! This looks absolutely beautiful and I love the limoncello. It’s a fabulous summertime treat. Pinning this for later. XO

  • Reply
    Jessica Formicola
    June 27, 2018 at 5:26 pm

    Now this is my kind of ice cream! I could sure go for a scoop right now!

  • Reply
    Kathleen
    June 27, 2018 at 4:24 pm

    I have to get this recipe in my ice cream maker ASAP! Truly it sounds fabulous. I adore Limoncello <3

  • Reply
    rebecca
    June 27, 2018 at 4:19 pm

    this ice cream looks divine! Love anything lemon flavored

  • Reply
    Traci
    June 27, 2018 at 4:18 pm

    Oh, how I love this! I mean, you had me at boozy lemon…with Limoncello liqueur…something I don’t think I’ve ever had. Just YUMMM! Sharing on Pinterest and bookmarking for later. Thanks for the recipe inspo! 🙂

  • Reply
    Maria
    June 26, 2018 at 1:13 pm

    I’ve been debating buying an ice cream maker for the longest time… but this article might just be what I needed to make up my mind. Great informative post Emily!
    This lemon ice cream looks so cool and refreshing… I still have some homemade limoncello in the freezer… I think I know what to do with it 😉 Thanks for sharing. Have pinned to try ♥

    • Reply
      Inside the rustic kitchen
      June 26, 2018 at 1:57 pm

      That’s great Maria, if you get one you’ll love it….oooh homemade limoncello is the best! Thanks so much!

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