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Smooth, creamy and delicious Lemon Ice Cream made with Italian Limoncello liqueur, lemon zest and topped with toasted pine nuts. This ice cream is super easy to make and tastes incredible, perfect for summer!
This lemon ice cream literally tastes like a dream, top it with toasted pine nuts (yep, trust me) and omg it’s the best thing ever!
Smooth, silky soft and creamy with a Limoncello kick and the pine nuts add texture, crunch and nuttiness that just goes so perfectly.
Making homemade ice cream is so easy and is just on a whole other level to what you can buy at any supermarket.
This recipe does require an ice cream machine and if you ask me it’s totally worth getting one, they’re fairly inexpensive and make the most beautfully creamy textured gelato.
If however you don’t have an ice cream machine definitely check out our No Churn Stracciatella Gelato, you can even swap the dark chocolate in that recipe for lemon zest and limoncello to make your very own no-churn lemon ice cream!
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Pin ItHow to make Italian Lemon Ice Cream – step by step
Add the cream, milk and lemon peel to a saucepan and bring to a boil. Meanwhile, whisk the egg yolks and sugar together in a bowl until light and fluffy (photos 1-3).
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 (photos 4-6).
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 (photos 7 & 8).
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 (photo 9).
How to churn the ice cream
If you aren’t using this machine (Cuisinart ICE-30) 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 (photos 10-12).
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 for a thicker ice cream texture. Will keep well for 3-6 months
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 tips and recipe FAQs
- Alcohol free – If you’d rather keep this ice cream alcohol free you can skip the limoncello and replace it with 1 tbsp of fresh lemon juice.
- To make it no-churn – If you don’t have an ice cream machine then you can follow our no-churn stracciatella gelato and swap the chocolate for lemon zest and limoncello.
- Before churning – Make sure the ice cream mixture is as cool as possible before pouring into the machine.
- Turn it on – 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.
- Keep it cold – 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.
- Milk – 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.
- Making the custard – 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.
- Citrus flavour – Try adding some candied lemon or orange peel for texture or top with grated lemon zest for extra zing.
I use the Cusinart ICE30 ice cream machine and love it, you can definitely get a cheaper one than this but I love how easy this one is to use and the quality of ice cream it makes.
More ice cream recipes you might like:
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Step By Step Photos Above
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Lemon Ice Cream with limoncello liqueur
Ingredients
- 1 1/4 cup heavy cream (double cream), (300ml)
- 1 1/4 cup full fat milk, (300ml)
- Lemon peel from 1 lemon
- 4 egg yolks
- 1/3 cup + 1 tbsp sugar, (80g)
- 1/4 cup Limoncello liqueur, (60ml)
- 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 for a thicker ice cream texture. Will keep well for 3-6 months.
Notes
- Before churning – Make sure the ice cream mixture is as cool as possible before pouring into the machine.
- Turn it on – 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.
- Keep it cold – 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.
- Milk – 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.
- Making the custard – 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.
- Citrus flavour – Try adding some candied lemon or orange peel for texture or top with grated lemon zest for extra zing.
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 Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have tried this twice and can’t get it to freeze in the ice cream maker. Is it the Limoncello (alcohol) that keeps it from doing that? I have tried two other recipes that are just plain vanilla both ice cream and gelato and have been fine.
Oh no, so sorry you’re having trouble with it. There’s not enough alcohol in the ice cream to stop it freezing but it will make it slightly softer than alcohol-free ice cream. Every machine is different but mine took around 25 minutes of churning to make soft ice cream then it freezes completely in the freezer. Was it still very liquidy like custard or just really soft ice cream?
I didn’t have enough cream only about 3/4 of a cup and finished it with milk. When I finished it on the stove, I didnt think the flavor was strong enough. I was tired so let it sit in the fridge for 24 hours. It chilled like normal ice cream. When I tasted the ice cream it was a ray of sunshine. So amazing. Flavor was not weak just perfect. I will make it again. Just perfectly sweet. So amazing
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
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!
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!!
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!
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 🙂
Yes, definitely check it out it’s great. Thanks so much Edyta!
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
Thanks so much Catherine, it’s well worth the investment!
Now this is my kind of ice cream! I could sure go for a scoop right now!
Thanks Jessica!
I have to get this recipe in my ice cream maker ASAP! Truly it sounds fabulous. I adore Limoncello <3
Yay, it’s the perfect time of year for it too. Hope you enjoy and thanks so much!
this ice cream looks divine! Love anything lemon flavored
Thanks so much Rebecca!
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! 🙂
Oh you have to try limoncello it’s sooo yummy! Thanks so much Traci!
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 ♥
That’s great Maria, if you get one you’ll love it….oooh homemade limoncello is the best! Thanks so much!