This Quick Limoncello Ice Cream with Mixed Berries recipe is a refreshing, zesty dessert from Gino D’Acampo’s Italian Summer Treats. Gino created this recipe to capture the bright, sunny flavours of Italy’s Amalfi Coast, blending tart limoncello with fresh summer berries for a light, easy-to-make ice cream perfect for warm days.
Ingredients (Serves 6)
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300 ml double cream
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300 ml whole milk
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150 g caster sugar
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4 large egg yolks
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100 ml limoncello liqueur
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150 g mixed berries (raspberries, blueberries, strawberries)
Instructions for Quick Limoncello Ice Cream with Mixed Berries
- Start by whisking the egg yolks and caster sugar in a bowl until the mixture is pale and thick. In a saucepan, heat the double cream and whole milk gently until just about to simmer. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.
- Return the combined mixture to the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon. Remove from heat and allow it to cool slightly.
- Once cooled, stir in the limoncello liqueur. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes, add the mixed berries to combine.
- Transfer the ice cream to a container and freeze for at least 4 hours until firm.
Enjoy Gino D’Acampo’s Quick Limoncello Ice Cream with Mixed Berries — a bright, creamy treat perfect for any occasion! Hungry for more recipes? Check out Italian Summer Treats!