Limoncello No-Churn Ice Cream

I love ice cream anytime of the year, but I don’t own an ice cream maker. Limoncello No-Churn Ice Cream is no fuss and easy to make.  You can substitute another liqueur for this or Orzata: I remember nonna crushing ice and putting Orzata over it for us. In the early days, it is said that the Roman emperors sent slaves to the mountain to get ice, and flavoured it with fruits and juices. It takes no more than a hand mixer, some cold evaporated milk and gelatin to set this ice cream.  “Creamed Ice” as it was first know appeared on the English and French tables.

Growing up in an Italian home Orzata was a staple.  It is a sweet syrup made from almonds and sugar.  Actually, it is mostly sugar and it was always available with lots of ice on a warm summer’s afternoon. She usually mixed it with water and sometimes with soda for a real treat and more sugar. I have actually used it in this ice cream recipe instead of the liqueur.  LOL

Marco Polo introduced the idea of ice cream to Italy, after traveling to China. He returned with a recipe which was more like sherbet and others refined it over the years.   According to BBC news, ice cream originated in China:  http://news.bbc.co.uk/cbbcnews/hi/find_out/guides/tech/ice-cream/newsid_3634000/3634978.stm 

If ice cream is too heavy for you, then go for something light :  https://recipesatmytable.com/lemon-yogurt-mousse/

This recipe begins with a good bottle of Limoncello liqueur and some gelatin.

I put the evaporated milk in a bowl.

I whisk it until it doubles in size.

Now I add the powdered sugar.

See how the sugar thickens the evaporated milk.

Now the Limoncello and gelatin go in.

I put it into a freezer container and in it goes for at least four hours.

I put some more Limoncello on the bottom and top.  Dress with berries and away you go!!