With the chill finally gone and with Mr. Sunny bright, up and shining, it was hard for a girl of 24 to not wear her flip-flops and not feel spring-y. It was hard not to indulge in some home-made limoncello ice cream.
And although you’ll take two days to make it, the recipe is absolutely basic and simple.
Blame the weather for the calories!
Limoncello- 200 ml (You can use Torino Lemon syrup, tastes the same)
Freshly grated lemon rind- 2tbsp
Icing Sugar- 150 gm
Double Cream- 500 ml
Good quality Vanilla Extract- 1 tbsp
Procedure- Day 1
Whisk Limoncello and icing sugar in a bowl and whisk until the icing sugar dissolves.
Add vanilla and give it another whisk.
Now, add your double cream and whisk until its light and fluffy.
Add lemon rinds to the cream.
Pour the mixture into an airtight container and freeze overnight.
Remove the container from the freezer and break the ice with a knife. Run a crisscross or make some doodles! Play along. For the longest time this was my favorite part.
Pour the content into an electric mixer and whisk it until soft. Let the whole thing retire into the freezer for about 3 hours and a half.
Serve. In my case, slurp.
Time for some Maroon 5. …”Sunday morning, And I never wanna leave”!