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Limoncello & strawberry ice cream
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Serves: 4 - 6
400g pack Waitrose British Strawberries
120ml limoncello, plus extra for serving
4 tbsp caster sugar
Finely grated zest of 1 unwaxed lemon
300ml tub double cream
1. Put a medium-sized plastic food box with a lid in the freezer. Roughly chop 100g of the strawberries and press through a sieve into a bowl. Finely chop another 100g of strawberries and add to the bowl with 1 tbsp each of the measured limoncello and sugar.
2. Tip the remaining limoncello, sugar, and the grated zest into a large bowl. Whisk briefly with a hand-held electric mixer then gradually whisk in the cream. Continue whisking until the cream just starts to hold its shape.
3. Pour half the cream mixture into the food box, then spoon over half the strawberry mix. Repeat, then swirl the mixture with a skewer. Cover with the lid and freeze for at least 4 hours, or overnight, until frozen.
4. The ice cream will be soft enough to scoop straight from the freezer. When ready to serve, slice the remaining strawberries and serve with the ice cream, with a little extra limoncello poured over, if liked.
Typical values per serving:
This recipe was first published in August 2018.