Raspberries and lemon go well together as flavour partners so I thought why not add Limoncello instead? A splash of booze in ice cream improves the texture and makes things a little more grown up.
I havent added too much so it doesn’t take over the party, but I adore the refreshing citrus it gives this creamy ice cream.
I made the base in my Breville 800 Class Mixer which aside from being stunningly beautiful in matt stainless steel, makes the process virtually effortless. I whipped all the ingredients to a wonderful fluffy mass before running it through my ice cream machine. I’ve found it necessary to do all the whipping as per the recipe, and after the cream is added, to whip it so that the texture is fluffy and thick. This vastly improves the overall texture of the ice cream.
- 230 – 240g raspberries, fresh or frozen
- 1 cup sugar, divided
- 3T Limoncello
- 2T lemon juice
- 2 large free-range eggs
- 2 cups cream
- 1 cup milk