Smooth, creamy and delicious Lemon Ice Cream made with Italian Limoncello liqueur, bright lemon zest and finished with toasted pine nuts. This homemade ice cream is simple to prepare and perfect for summer.
This lemon ice cream is silky, refreshing and intensely lemony. A splash of Limoncello lifts the flavour and toasted pine nuts add a pleasant crunch and nutty contrast. Homemade ice cream has a creaminess and depth of flavour you won’t find in store-bought tubs.
You will need an ice cream machine for the best texture. Machines are affordable and produce a beautifully smooth gelato. If you don’t have one, you can make a no-churn version by following a no-churn base and swapping in lemon zest and a splash of Limoncello or lemon juice.
How to make Italian Lemon Ice Cream – step by step
Add the cream, milk and lemon peel to a saucepan and bring to a gentle boil. While the mixture heats, whisk the egg yolks and sugar together until pale and slightly thickened.
Top Tip: When the milk and cream reach a boil, remove from the heat briefly to avoid boiling over, then let sit for one minute before proceeding.
Remove and discard the lemon peel. Slowly temper the eggs by adding the hot milk mixture to the egg yolks in a thin stream while whisking constantly. Once incorporated, return the combined mixture to the saucepan.
Heat the custard gently over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 10 minutes). Keep the heat low and stir continuously to prevent the eggs from scrambling and to avoid lumps.
When the custard is thickened, remove from the heat and let it rest for about 10 minutes. Stir in the Limoncello, then cool the mixture for 20–30 minutes before churning in your ice cream machine.
How to churn the ice cream
Follow your ice cream machine’s instructions. For machines like the Cuisinart ICE-30: assemble the frozen bowl and paddle, turn the machine on before pouring in the mixture, then pour the cooled custard into the bowl and churn for 25–30 minutes.
You will have a soft, creamy ice cream once churning finishes. Eat immediately for a soft-serve texture or transfer to a freezer-safe container and freeze for a few hours or overnight for a firmer set. Properly stored, it will keep well for several months.
Tips for using an ice cream machine
- Cool the ice cream mixture as much as possible before churning to reduce churn time and improve texture.
- Always start the machine and ensure the paddle is turning before pouring in the mixture. Pouring into a stationary frozen bowl can freeze the mixture solid and damage the machine.
- Only remove the freezer bowl from the freezer when you’re ready to churn; exposure to room temperature reduces its efficiency.
Top tips and FAQs
- Alcohol-free option: Omit the Limoncello and add 1 tablespoon fresh lemon juice instead for brightness without alcohol.
- No-churn option: Use a no-churn base—fold lemon zest and lemon juice into whipped sweetened cream and freeze for an easy alternative.
- Before churning: Make sure the custard is thoroughly cooled to room temperature or colder to churn properly.
- Don’t overheat: When cooking the custard, use low heat and constant stirring to avoid curdling or scrambled egg texture.
- Add-ins: For extra texture and aroma, finish with grated lemon zest, candied citrus peel, or toasted pine nuts as a topping.
More ice cream recipes you might like:
- Chocolate hazelnut ice cream
- Tiramisu ice cream
- Chocolate semifreddo (no ice cream machine needed)
If you try this Lemon Ice Cream or any other recipe, please rate it and share your experience. I love hearing how your recipes turn out!
Step By Step Photos Above
Most recipes include step-by-step photos, tips and sometimes video.
Lemon Ice Cream with Limoncello liqueur
By Emily
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 saucepan and bring to a gentle boil. Meanwhile whisk the egg yolks and sugar until light and fluffy.
- Top Tip: When the milk and cream boil, turn off the heat to avoid overflowing and let sit for 1 minute.
- Remove and discard the lemon peel. Slowly add the hot milk to the egg mixture while whisking constantly until fully combined.
- Return the mixture to the saucepan and heat on low, stirring with a wooden spoon, until it thickens enough to coat the back of the spoon (about 10 minutes).
- Remove from heat, rest 10 minutes, then stir in the Limoncello. Cool for 20–30 minutes before churning.
If using a Cuisinart ICE-30
- Place the frozen bowl into the machine, fit the paddle and lid, then turn the machine on.
- Ensure the paddle is turning before pouring in the chilled custard. Churn for 25–30 minutes.
- Serve soft immediately or transfer to a freezer-safe container and freeze for a few hours for a firmer texture. Keeps well for several months.
Notes
- Before churning: Cool the mixture thoroughly.
- Machine safety: Make sure the bowl and paddle are turning before adding the mixture to avoid damage.
- Keep it cold: Only remove the frozen bowl when you’re ready to churn.
- Custard care: Heat the custard gently and stir constantly to prevent curdling or scrambling the eggs.
- Citrus ideas: Top with grated lemon zest or candied citrus peel for extra flavour and texture.
Helpful Info for All Recipes
- I generally use extra virgin olive oil unless stated otherwise.
- When using canned or jarred tomatoes, I prefer trusted brands for best flavour.
- All vegetables are medium unless stated otherwise.
- Recipes are tested using a fan (convection) oven where applicable.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Leave a comment below!