Limoncello Float Recipe

Infuse milk with lemon

Combine the whole milk, 1/2 cup of the granulated sugar (reserve remaining sugar for custard), and the lemon zest in a medium saucepan. Warm over medium heat, stirring occasionally, until steam rises and edges begin to shimmer — do not boil — about 5–7 minutes. Remove from heat, cover, and let steep 30 minutes to extract intense lemon oil from the zest.

Make custard base

In a medium bowl, whisk the egg yolks with the remaining 1/4 cup granulated sugar until pale and slightly thickened, about 2–3 minutes. Reheat the milk mixture until hot but not boiling. Slowly temper about 1/3 cup of the hot milk into the yolks while whisking vigorously, then slowly whisk the tempered yolks back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard coats the back of the spoon and reaches about 170–175°F (77–80°C), about 4–6 minutes. Do not let it boil or curdle.

Finish custard and add cream

Remove the saucepan from heat. Stir in the heavy cream, lemon juice, salt, and the limoncello. Stir until smooth and fully combined. Taste and adjust lemon or alcohol if desired (add up to 1–2 tbs more limoncello if stronger flavor is wanted, but do not exceed overall liquid capacity for freezing).

Chill and churn

Strain the custard through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits. Cover surface with plastic wrap to prevent a skin and chill thoroughly in the refrigerator until cold, at least 4 hours or preferably overnight. Once cold, churn in an ice cream maker according to manufacturer instructions until soft-set (usually 20–30 minutes).

Firm and store

Transfer gelato to a shallow, airtight container. Press a piece of parchment directly on the surface, seal, and freeze at least 2 hours to firm to scoopable gelato. Gelato can be stored up to 1 week for best texture.

Prepare glass rims (optional): Pour the 2 tsp sugar into a shallow dish. Wet the rim of 4 small wine or coupe glasses with 1 tsp water (or a little limoncello), then dip rims into the sugar to coat. Chill glasses briefly.

Scoop gelato: Using an ice cream scoop or two spoons, place one large scoop (about 1/2 cup) of the chilled limoncello gelato into each prepared glass. For a richer float use 2 scoops per glass.

Top with prosecco: Gently pour chilled prosecco into each glass over and around the gelato, about 4–6 oz (120–180 ml) per glass depending on scoop size and glass volume. Pour slowly to control foam; the prosecco will create a frothy, effervescent float.

Garnish and serve: Garnish each glass with a thin lemon slice and 2 mint leaves. Serve immediately with a small spoon and a straw for sipping the prosecco and scooping gelato.

Notes on timing and make-ahead: Gelato should be fully cold and slightly firm so it holds a scoop without melting too quickly. You can churn and freeze gelato up to 1 week in advance; add prosecco just before serving to preserve effervescence.