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Limoncello and lime ice cream

Limoncello and lime ice cream



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Creamy, delicious ... yamyyyyyyy, I invite you with pleasure! : x

  • 1/2 cup limoncello (125 ml)
  • juice from 2 limes
  • vanilla
  • natural unsweetened liquid cream (1 glass and a half)
  • 1 can of condensed milk

Servings: 15

Preparation time: less than 30 minutes

RECIPE PREPARATION Limoncello and lime ice cream:

Ice cream is extremely easy to prepare.

Put limoncello and freshly squeezed lime juice in a glass.

Put the liquid cream in the mixer bowl (I have a stainless steel one) and mix, add the condensed milk in a thin thread and mix with the mixer, then gently pour the mixture of lime and limoncello.

Immediately put the stainless steel bowl in the freezer until it freezes (a few hours), then transfer the ice cream to the box with the lid, or keep it in the mixer bowl, as you wish.

A delight!

I served it in waffles .... wonderful!


Put the sugar and water in a small pan and heat them, stirring to dissolve the sugar. Bring to a boil, then, without stirring, let it boil until the mixture becomes a golden color.

When the mixture starts to change color, remove the bowl from the heat and carefully pour 1 cup of caramel cream. Stir.

Put the peeled bananas in a blender and mix until the cream is fine.

Add the remaining caramel cream and vanilla essence, then beat until well blended.

Combine the caramel cream and the banana mixture, pour into a plastic container, cover well and let it freeze overnight or until it gets a firm consistency.


Ingredients Recipe Ice cream with a single ingredient

Bananas are peeled and sliced.

Put the slices in a saucepan or in a plastic bag.
Put in the freezer for at least 2 hours, but ideally overnight.

After they have frozen, take them out and put them in the mixer container.
It mixes.

At first the bananas will crumble.

Then a coarse mixture will result.

Continue mixing until the composition becomes creamy.

It can be served immediately or left in the freezer.
Good appetite!


Peach yogurt ice cream

People who love peaches should not feel discriminated against. The ice cream below will surely meet the highest standards during the heat wave.

Ingredients (for 3 servings):

  • 150 g Greek yogurt
  • 450 g peaches from the freezer
  • 3 tablespoons honey
  • de lemon juice
  1. mix in a blender (about 3 minutes) yogurt, peaches, honey and lemon juice
  2. the creamy mixture is distributed in cups and put in the freezer
  3. ice cream can be eaten after 12 hours.



Beat the egg whites with the sugar until it becomes a strong meringue.


Mix the almonds together with the salt, starch and vanilla flavor. Everything is easily incorporated into the meringue.


Baking paper is placed on an oven tray, then 2 shapes with a size of 24-26 cm and one with a size of 26-28 are drawn with a pencil. We make in different sizes to have a beautiful edge when we pour the composition for ice cream.


The meringue is divided into 3 parts, one part of which should be slightly larger.


Pour, level nicely and put in a preheated oven at 180 ° for a time of 20 minutes. As I said, they can be prepared a day or 2 in advance.


White chocolate melts in a steam bath together with the coconut fat.


Grease each meringue countertop on both sides with chocolate and leave to dry.

2.Ice cream parfait limes, mint, meringue:


The limes are put in a stream of hot water and cut into pieces. The mint is washed and added together with the limes to the blender, mixer, until it is pureed.


The egg whites are foaming, not hard.


Put the sugar in a bowl and add very little water, to be seen a little above the sugar


It is boiled until it reaches a temperature of 120 °. Those who do not have a thermometer test it (after 6-7 minutes, tested and timed by me) with a fork.


Dip a fork in the syrup and blow through the holes. At first separate balloons are formed, then comes the second phase where balloons are formed one tied to the other. Well, now it's time to take the syrup off the fire.


Why do we have to make this syrup?


This method kills bacteria that can be found in egg whites. We make ice cream, don't we?


The syrup should have a slightly sticky consistency, but if it spreads too much it was already too late.


This resulting hot syrup is poured as hot as it is, slowly and mixed at the highest speed, until it is like a strong meringue and has a warm temperature.


Meanwhile, soak the gelatin, beat the whipped cream.


Add the dissolved gelatin, then the mint and lime puree.


At the end, add the whipped cream


First put the largest countertop on a plate of that size (I have a cake shape that takes the "bottom")


Put a ring to assemble the cakes and pour the ice cream.


Then add the second top, and the ice cream taking care that the last top has a thinner layer on top.


Simple and fast Belgian chocolate ice cream

I always liked ice cream and it didn't matter if it was fruit or chocolate! It was important to be cold and cool me on hot summer days or simply as a dessert!

I can say that I tried various ice cream recipes, but I didn't like any of them! Where else can we say that it is done very quickly and does not require separating eggs, being careful not to get caught boiling.

I discovered this recipe in the house of my friends in the Azores and since then I can say that I don't need another one, it doesn't taste like eggs, powders, the only basic ingredients being milk, with different additions of fruit, vanilla or chocolate, it depends on what goes through my head.

Ingredient:

  • 400 ml condensed milk
  • 500 ml of cow's milk cream with a minimum of 35% fat
  • 1 tablespoon vanilla extract
  • 200 g Belgian chocolate with 72% cocoa

Method of preparation:

We put the bowl of the ice cream machine in the freezer at least 24 hours before.

Break 150 g of chocolate into pieces, and cut the other into thin strips or small cubes.

Heat the cream in which we add the broken chocolate pieces and let it melt and then homogenize.

Add condensed milk and vanilla extract, then mix. Let them cool for at least 2 hours or overnight.

Remove the ice cream machine from the freezer and pour the chocolate cream composition. We start and let it do its job. If we do not have an ice cream machine, we put the composition in a bowl, put it in the freezer and mix it every half hour, for creaminess and to avoid the formation of ice crystals.

Pour the ice cream obtained in a saucepan over which we will add the difference of chocolate cut into thin strips or small cubes. We pass it lightly with a spoon, just enough to incorporate some of the chocolate pieces.

We put it back in the freezer for 1-2 hours, depending on how fast it freezes.

10 minutes before serving, take the casserole out of the freezer into the fridge, so that it can be handled more easily. With the help of an ice cream tongs, we will slice and serve with fresh cherries, mint, chocolate or any other combination you like.


Peanut butter ice cream

Peanut butter ice cream it's a different ice cream, but definitely delicious. Those who love peanut butter will want to try ice cream.
It is prepared with fresh egg whites, if you do not want to eat them like this, you can beat them on a steam bath.

If you liked the recipe, try ice cream or ice cream.


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Nice pineapple cream

  • 450 g of diced and frozen pineapple
  • 1 cup mango cut into cubes and frozen or a fresh mango mashed, peeled and finely chopped
  • 1 tablespoon lemon or lime juice

Method of preparation:

Using a blender or food processor, mix the pineapple, mango and lemon juice (or lime) well and at high speed until you get a creamy and silky composition.

If you use frozen mango, it may be necessary to add a little water (up to ¼ cup maximum). It is consumed immediately, and what is left (if left!) Is kept in the freezer.

Portion size: ½ cup

Nutritional values ​​/ portion: 55 calories, 13.5 g carbohydrates, 1.5 g fiber, 0.2 g fat, 0.6 g protein, 1 mg sodium, 131 mg potassium, 342 IU vitamin A 47 mg vitamin C, 26 mcg of folate, 13 mg of calcium, 12 mg of magnesium.


Vanilla ice cream with raspberries and lime

Vanilla ice cream with raspberries and lime (lime). That's why I left raspberries whole grains so they wouldn't be raspberry ice cream, but a raspberry vanilla ice cream. Vanilla ice cream is very good as a base to which various fruits and flavors can be added to diversify it. Vanilla is one of my favorite flavors. The lime peel gives it a special aroma.

If hot days are still coming, let's enjoy another ice cream. A vanilla ice cream with raspberry berries and delicate lime aromas.


  • 3 yolks
  • 4 tablespoons sugar (100 g)
  • 1 sachet of vanilla bourbon sugar
  • 150 ml of milk
  • 250 ml Greek yogurt
  • 200 ml natural whipped cream
  • lemon peel
  • a small pinch of salt
  • 200 g raspberries
  • peel from a lime