No-Churn Limoncello Gelato

Inspired by my recent trip to Italy but with an absence of an ice-cream maker, here is my easy version of  Gelato, one which you can achieve at home.




300 ml double cream 

200 condensed milk 

tablespoons grated lemon zest

50 ml Limoncello (plus more to serve on top, if you wish)


Whisk all the ingredients together until soft peaks form and  then fill 2 x 500ml / 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer. I like to pour some more Limoncello before serving.

Serve on its own, with crumbled cookies or fill a waffle cone for an authentic feel.


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