I first had limoncello ice cream when I was staying with friends in Wales. Not being a pudding person a pud has to be awesome for me to remember it, and this was.
Cut the lemons in half lengthways, juice them and mix about 2/3 of the juice with the icing sugar.* Save the skins. You can finely grate some extra lemon zest and add that too if you want.
Get all the pith out of the lemon skins so you have nice clean empty shells. There’s an art to this, start from one end and really get a good grip.
Whip the cream to soft peaks then add the limoncello, gently beat in or just stir.
Stir or lighly beat in the lemon/sugar mix.
Fill the lemon shells with the cream mixture and put in the freezer for about 2-3 hours.
When ready to serve, cut each half-lemon in half again (you basically need a machete!) and serve on a bed of decorative leaves.
These keep for a fair while in a container in the freezer, so they’re a great make-ahead for parties.
*You can use the leftover juice in dressings and on fish.
I don’t even go here for puds as you only have them once a week, right?!
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