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Limoncello gelato with raspberry ripple
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Prep Time:
680 minutes
Cook Time:
Total Time:
680 minutes
Indulgent raspberry dessert spiked with zesty Italian liqueur.
Ingredients:
  • 500ml thickened cream
  • 125ml milk
  • 250g mascarpone
  • 20.00 ml finely grated lemon zest, plus 20.00 ml lemon juice
  • 1 vanilla bean, split, seeds scraped
  • 4 egg yolks
  • 165g caster sugar
  • 60ml limoncello
  • 125g fresh raspberries or frozen raspberries, thawed
Instructions:
  • In a pan over medium-high heat, combine cream, milk, mascarpone, zest, and vanilla pod and seeds. Heat until just below boiling point. Remove from heat and set aside.
  • Whisk together egg yolks, lemon juice, and 1/2 cup (110g) sugar until smooth. Gradually pour in the warm cream mixture while whisking continuously. Cook the mixture on low heat for 3-4 minutes until it thickens. Stir in limoncello, cover, and chill for 2-3 hours, stirring occasionally. Churn in an ice cream machine based on the manufacturer's instructions. Transfer to a shallow container and freeze for 1 hour before serving.
  • Puree the raspberries with the remaining 1/4 cup (55g) sugar and strain through a sieve. Take the ice cream out of the freezer and create 3 long indents using the handle of a wooden spoon. Fill the indents with the puree, swirl with the handle, freeze overnight until firm, then serve.

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