Limoncello Icecream with Lemon Coconut cakes
We are in Italy hence it has to be lemons. My Limoncello recipe from here formed the basis of this delicious limoncello ice cream served with these Gluten Free Lemon and Coconut cakes. They are so easy – literally put everything in a bowl and beat. It can be made in a round or loaf tin and cut if you don’t have the little silicone molds I used.
Makes a 7″ round or 1lb loaf cake or about 12 mini cakes
Lemon Coconut Cake
4oz soft butter
6oz gluten free self raising flour mix
1 Tsp baking powder
1 tsp xantham gum
2 large eggs
Rind of a lemon
A few tablespoons of milk or almond milk if you dont like dairy milk
Oven at 170C
If using a round or loaf tin, lightly grease and line with paper
Add all the cake ingredients into a bowl and beat well for about 2 minutes until everything is smooth and well blended with no lumps.
Bake in the preheated oven for about 35 minutes for the full cake or about 12-15 minutes with the mini molds. It is cooked when it is shrunken slightly from the sides and springs back when pressed lightly.
Stir the juice of a lemon with 2oz of castor sugar and pour over the cake(s) while still warm. When cool, turn out and serve with the ice cream or even with a little glass of the Limoncello itself :). And you know what, if you don’t have any limoncello, the recipe works just as good without!.
Limoncello Ice Cream
1 Vanilla pod – split
1 pint cream
4fl oz milk
6 egg yolks
Scrape the seeds out of the vanilla pod
Add cream, milk and vanilla pod and scraped out bean seeds into a pot with the sugar and warm gently until the sugar has dissolved. Whisk egg yolks in a bowl just enough to break them up.
Add about 1/3 of milk cream mix into the eggs whisking constantly. Add back into the saucepan containing the rest of the milk cream mix.
Cook this over a low heat stirring constantly with a wooden spoon until it thickens slightly and coats the back of a spoon. Keep the heat low or it will curdle. Pass the mix through a strainer, add the vanilla pod back into it and leave it to cool. Refrigerate until the custard is well chilled, remove the vanilla pod, add the limoncello and churn the mix in your ice cream machine.