Blueberry Limoncello Gelato

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Blueberry Limoncello Gelato
3 cups whole milk
3/4 cup sugar
3 tbsp. cornstarch
3 tbsp. limoncello ( lemon liqueur)
2 tbsp. lemon juice
2 tsp. vanilla extract
3 cups fresh (or frozen) blueberries pureed


This is a lighter take on a traditional Italian dessert. The cornstarch simplifies the recipe by allowing you to skip the custard making step.

Prep: 10 minutes Chill: about 30 minutes Makes: 8 to 10 servings

1. Whisk together milk, sugar and cornstarch in a medium saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil. Cook for 2 minutes more, then remove from heat and stir in remaining ingredients. Let cool, then cover and chill.
2. Transfer to an ice cream maker and freeze according to manufacturer's instructions. Serve immediately or cover and freeze until ready to serve.


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Although half of my family liked this recipe, I personally did not. This recipe produced a chalky texture with too much vanilla flavoring for my taste. We all agreed that the gelato was refreshing, but definitely not a favorite.

Comment Number: 4618


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