Chocolate Limoncello Ice Cream And Cream Recipe

Prepare chocolate and dry mix

Place the chopped bittersweet chocolate in a heatproof bowl. In a small bowl whisk together the cocoa powder and 1/4 cup of the granulated sugar to remove lumps.

Heat milk and cream

In a medium saucepan combine the whole milk, 1.5 cups heavy cream, and the remaining granulated sugar (about 1/2 cup). Heat over medium until just steaming and small bubbles form at the edges (do not boil), stirring occasionally, about 5–7 minutes.

Temper egg yolks

While the milk warms, whisk the 4 egg yolks in a medium bowl until smooth. Slowly pour about 1/2 cup of the hot milk mixture into the yolks in a steady stream, whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining hot milk mixture, whisking constantly.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and making sure to scrape the bottom, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C) — about 5–8 minutes. Remove from heat immediately.

Combine chocolate and cocoa

Whisk the cocoa-sugar mixture into the hot custard so it dissolves evenly. Add the chopped bittersweet chocolate and let sit for 1 minute, then whisk until fully melted and smooth. Add the sea salt and vanilla extract and whisk to combine.

Chill custard

Pour the custard through a fine-mesh sieve into a clean bowl to remove any bits. Let cool at room temperature for 15 minutes, stirring occasionally to release steam, then cover tightly with plastic wrap touching the surface to prevent a skin. Refrigerate until very cold, at least 4 hours or overnight.

Add limoncello and churn

Once chilled, stir 3 tablespoons limoncello into the custard. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes). Note: alcohol will slightly reduce freezing firmness.

Harden in freezer

Transfer the churned ice cream to an airtight container, smooth the top, press a piece of parchment directly on the surface, and freeze until firm, at least 4 hours.

Chill tools

Chill a mixing bowl and whisk or paddle in the refrigerator for 10–15 minutes to help the cream whip better.

Whip cream

Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons confectioners' sugar and 1 tablespoon limoncello. Whip on medium-high speed (or by hand) until soft peaks form, about 2–3 minutes. Fold in the 1 teaspoon finely grated lemon zest at the end for fresh lemon aroma. Taste and adjust sweetness or limoncello to preference.

Scoop chilled chocolate limoncello ice cream into bowls or coupe glasses. Top each serving with a generous dollop of limoncello whipped cream.

Finish with optional garnishes: sprinkle 1–2 teaspoons dark chocolate shavings and a small piece of candied lemon peel on each serving. Serve immediately.