zoom Limoncello & strawberry ice cream
  • Save to your scrapbook
  • Save to your scrapbook

    Limoncello & strawberry ice cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Limoncello & strawberry ice cream

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes + freezing
    • Total time: 15 minutes + freezing

    Serves: 4 - 6

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary