We’ve taken an Italian classic and turned it into an ice cream! Polysorbate 80 has you covered so you can savor every last drop of this classic limoncello ice cream.
- 120ml (½ Cup) Milk
- 240ml (1 Cup) Heavy Cream
- ½ Lemon, Zested
- 60g (3 each) Large Egg Yolks
- 90g (¼ cup +2 Tbsp) Sugar
- 1 Pinch of Salt
- 3g (½ tsp) Polysorbate 80
- 45g (3 Tbsp) Lemoncello
Prepare ChurnIf your ice cream maker has a pre-cooling function, start that now. If not, take any steps to assure the churn is ready.
Double Boiler MethodIn a heavy bottom pot combine the milk, lemon zest, and heavy cream. Heat this mixture over low heat until it begins to simmer.Combine the sugar, salt, polysorbate 80 and egg yolks together in a medium bowl.Once the cream and milk have been heated slowly temper the cream into the eggs while constantly whisking. Once all the cream and milk have been added, place the mixture over a double boiler. While whisking, heat the mixture until it reaches 180F. Do not overheat or you will run the risk of curdling the eggs.Place the ice cream base in the refrigerator for 24 hours or until completely cool.Once cooled add the lemoncello just before mixing.
Sous Vide MethodPreheat an immersion circulator to 180°F.Combine the sugar, polysorbate 80 and egg yolks together. Whisk in the milk and cream and pour it all into a vacuum seal bag and seal it shut.Place the ice cream base into the immersion circulator for 30 minutes.Once the 30 minutes has elapsed remove the bag and plunge it into ice water.Allow the ice cream base to cool completely, for best results allow the base to age overnight.Once cooled add the lemoncello just before mixing.
ChurnAssemble your ice cream churn and begin churning the ice cream according to the manufacturer’s instructions.Once churned, cover and place the ice cream in the freezer until service.