I have been desperately craving a cocktail recently. It’s summer, it’s hot, and I just want a mojito. Like now. I like fancy drinks. Ones that you find in swanky restaurants and could never reproduce at home. The bartenders there are like alcohol geniuses. They are like master chefs of the cocktail. Thats what I miss.
I’ve been trying to trick myself into thinking I’m having a cocktail. One way has been by adding a tiny splash of artisanal balsamic vinegar. A favorite of mine has been the Mango Waldburg Balsam from Vom Fass. It almost makes me think I’m having a real cocktail. Almost.
To further satisfy my cocktail cravings I decided to make some Limoncello ice cream. I made all of this lovely Limoncello for the holidays and haven’t been able to have any of the large bottle that sits in my fridge. So I decided to put a bit into a some ice cream.
This ice cream is supremely creamy. It’s lemon flavor is intense without becoming over powering. It was exactly what I was looking for when I set out to make Limoncello ice cream. Total win! Oh and it’s super easy so you should totally make it this weekend!
Limoncello Ice Cream
1 cup heavy cream
1 cup whole milk
peel of 1 lemon, in strips
1/4 cup sugar
1 tablespoon honey
5 egg yolks
2 tablespoons Limoncello
pinch of salt
1. In a medium saucepan heat cream, milk and lemon peel over medium high heat. Heat until it just starts to simmer.
2. In a medium bowl whisk sugar, honey and egg yolks. Slowly stream in hot milk mixture whisking constantly until fully incorporated. Return to heat, whisking until slightly thickened and mixture coats the back of a spoon.
3. Prepare an ice bath. Pour ice cream base through a strainer over a medium bowl and place in ice bath. Leave lemon peels in strainer in mixture to steep for approximately 20 minutes. Add Limoncello and salt and whisk. Transfer to fridge to chill, overnight if possible. Freeze in an ice cream machine according to manufacturers instructions.