Limoncello Gelato with Vanilla Lemon Curd Swirl

• Refrigerated

  • 4 Egg yolks

• Condiments

  • 3/4 cups Vanilla bean lemon curd

• Baking & Spices

  • 1/2 cup Sugar

• Snacks

  • 1/2 cup Shortbread crumbs

• Dairy

  • 1 cup Heavy cream
  • 2 cups Whole milk

• Other

  • 1/4 cup Limoncello

Found on passthesushi.com

Description

Ingredients

• 4 egg yolks
• 1/2 cup sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1/4 cup limoncello
• 3/4 cups vanilla bean lemon curd (see the recipe here)
• 1/2 cup shortbread crumbs

Directions

• In a large bowl, whisk the egg yolks and sugar until pale and smooth.
• In a large saucepan, heat the milk and cream over medium heat until the edges just start to have bubbles around them and steam is rising from the surface.
• In a slow steady drizzle, whisk the hot milk into the egg mixture. Pour back into the saucepan and return to medium heat, stirring, and cook until the mixture has thickened a bit coats the back of a spoon (about 170 degrees). Transfer to a bowl placed in an ice bath and stir in the limoncello. Allow to cool before covering to cool completely in the fridge for 4 to 6 hours.
• When ready to make the ice cream, read over the manufacturers instructions for your ice cream maker (I keep my attachment in my big freezer at all times - always prepared for ice cream). Churn the egg base and just before until set. Spoon half into an air tight container. Place several dollops of the lemon curd on the gelato and swirl with a knife. Sprinkle with half the shortbread cookies. Repeat with the remaining gelato, lemon curd, and shortbread.
• When done, seal the container and let freeze over night.
• Scoop and serve.