If you love lemons, this gelato is must try! The Limoncello Gelato with Vanilla Lemon Curd Swirl is sweet, creamy and smooth with just a touch of that tart lemon sour that makes you want to dive in for another spoonful.
If there is one thing I can not walk away from in this world it’s
tacos, bacon, cheeseburgers, a good steak, the last piece of dark chocolate, those little peanut butter stuffed pretzel bites, ice cream. When the sun starts to warm the days to a smoulder and the nights come a but later, all I want to do is settle in for a nice walk down to the corner store and get a soft serve with sprinkles. Our days get busy and the chores get in the way, but at least once a week throughout the summer, I make it an adventure to hunt out a new location of flavour. Lucky for me, there seems to be no shortage of either.
If you didn’t know I was a foodie, a peek into my freezer would expose the embarrassing truth that I can’t commit to one brand or flavor with 3 tiny pints loitering with a few spoonfuls of each missing. I am not one to make a giant sunday and swirl the flavors, I just dabble around with new ones all of the time.
So between hunts for new ice cream parlors and trying the latest flavor from the market, I also have a fun scratch pad on the fridge where I have been jotting some new flavors I want to bring to reality. Starting with this Limoncello Gelato with Vanilla Lemon Curd Swirl. I knew I wanted to fold lemon curd into the creamy gelato, I just wasn’t sure how it was going to come out. And then I kicked things up by adding some limoncello and sprinkles of shortbread. I don’t consider myself a lemon kind of gal – but this one may be on repeat a few more times this summer – it’s that kind of good.
Now on to the Limoncello Gelato with Vanilla Lemon Curd Swirl
- 4 egg yolks
- 1/2 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup limoncello
- 3/4 cups vanilla bean lemon curd, see notes for link
- 1/2 cup shortbread crumbs
- In a large bowl, whisk the egg yolks and sugar until pale and smooth.
- In a large saucepan, heat the milk and cream over medium heat until the edges just start to have bubbles around them and steam is rising from the surface.
- In a slow steady drizzle, whisk the hot milk into the egg mixture. Pour back into the saucepan and return to medium heat, stirring, and cook until the mixture has thickened a bit coats the back of a spoon (about 170 degrees).
- Transfer to a bowl placed in an ice bath and stir in the limoncello. Allow to cool before covering to cool completely in the fridge for 4 to 6 hours.
- When ready to make the ice cream, read over the manufacturers instructions for your ice cream maker (I keep my attachment in my big freezer at all times - always prepared for ice cream).
- Churn the egg base and just before until set. Spoon half into an airtight container. Place several dollops of the lemon curd on the gelato and swirl with a knife.
- Sprinkle with half the shortbread cookies. Repeat with the remaining gelato, lemon curd, and shortbread.
- When done, seal the container and let freeze over night.
- Scoop and serve.
See the recipe for the Lemon Curd Here
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 458 Total Fat: 23g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 173mg Sodium: 146mg Carbohydrates: 44g Fiber: 0g Sugar: 38g Protein: 6g
Still got a sweet tooth craving? Check out these other Inspired Gelatos
Chocolate-Hazelnut and Toasted Marshmallow Gelato – Floating Kitchen
Strawberry Basil Gelato – PasstheSusi
Pumpkin Cheesecake Gelato – Country Cleaver
Coconut Gelato Iced Coffee Affogato – Nutmeg Nanny
VANILLA LATTE STRACCIATELLA GELATO – Foodie with Family