Limoncello-Mascarpone Ice Cream

This Italian-inspired ice cream is sweet, tangy, and tart. Mascarpone is sold in most large supermarkets but if you cannot find it, use cream cheese.

Serves: 8Hands-on: 25 minutesTotal: 8 hours 25 minutesDifficulty: Medium

Serves: 8


  • 1 cup whole milk
  • 1½ cups heavy cream
  • 4 large egg yolks
  • ¾ cup sugar
  • ⅛ tsp. salt
  • 1 Tbsp. limoncello liqueur
  • 1 Tbsp. minced candied lemon peel
  • 1 package (8 oz.) mascarpone, softened


  • In a medium saucepan, bring milk and cream to a boil and set aside.
  • In a medium bowl, whisk together egg yolks, sugar, and salt until thick and lighter in color.
  • Slowly stream hot milk mixture into egg mixture until fully incorporated. Add egg mixture to saucepan and cook over medium heat until thick, being careful not to boil. Strain into a clean bowl; add limoncello, and refrigerate 4 hours to overnight.
  • Stir in mascarpone. Add to ice cream maker and follow manufacturer’s instructions for freezing. Fold in minced candied lemon peel before placing in the freezer.