casual cooking and living
1/2 cup fresh lemon juice
1 teaspoon lemon zest
5 tablespoons Limoncello liquor
1 1/4 cup powdered confectioner's sugar
2 cups heavy cream
Pour lemon juice and Limoncello into sugar and dissolve. Add cream and whip until thick but not too stiff. Spoon whipped cream into and airtight container. Place in the freezer for at least 6 hours or overnight. Serve as is or with a little Limoncello poured over the ice cream.