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.

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LIMONCELLO GELATO

Ingredients:

300 ml double cream 

200 condensed milk 

tablespoons grated lemon zest

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

Method:

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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