(I got the recipe from my Aunt Robyn)
- 4 large egg yolks
- 250g caster sugar
- 600mL cream
- 1/3 cup limoncello
Beat egg yolks with half the sugar until thick and pale.
Beat the cream with the remaining half of the sugar until thick, but do not over beat.
Fold one into the other and stir in the limoncello. Freeze. Makes between 1.5 and 2 litres.
It's dangerously easy to make, requiring only the foresight to prepare it the night before to enable it to set in time. The sweetness of the pre-frozen mixture mellows, and the lemon intensifies. It is simple, delicious and heaven by the spoonful.