John Myers
Ingredients for 4 servings:
- 300 g natural yogurt, 3.5%
- 200 g cream
- 180 ml Limoncello
- 90 g powdered sugar
- 2 tbsp lemon juice
- Mint, fresh
- 1 shot of limoncello
- e.g. Lemon Curd
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes
Lemon liqueur ice cream, preparation for the ice cream maker, in the Thermomix or in the freezer
Mix all ingredients well. You can also buy instant lemon juice in the drinks section. Whipping the cream beforehand will result in fluffier ice cream. Put all ingredients in an ice cream maker and run on the ice cream program for about an hour. Alternatively, the ice cream can also be made in a Thermomix. Chill the mixing bowl in the freezer for an hour beforehand. Then add the ingredients. It’s a good idea to add the cream first so that it can be blended or whipped separately, then add the remaining ingredients and blend on speed 2 for five seconds. Return the cold mixing bowl to the freezer. The mixture must chill for at least an hour. Since ice crystals can form, remove the bowl every 15-20 minutes and stir thoroughly with a large spoon. Do not continue blending with the Thermomix, otherwise it will become too runny. Of course, this process also works without the Thermomix in a regular bowl. Fresh mint, a dash of limoncello, or lemon curd are suitable toppings for the finished ice cream.
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