Real Italian limoncello stirred into a lemon-cream custard with fresh zest and a touch of Meyer-lemon brightness — Amalfi coast frozen.
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Cointreau Creamsicle
Orange zest steeped in cream and brightened with Cointreau and fresh juice — a grown-up creamsicle with twice the vanilla and none of the stick. Clean, citrusy, and gone before you’re ready.
Bourbon Caramel Pecan Swirl
Dark brown sugar custard laced with bourbon, layered with ribbons of caramel sauce and crunchy candied pecans. The recipe that started the project — and the reason it kept going.
St-Germain Elderflower Peach
Floral elderflower folded into a peach-cream custard, with St-Germain pulling everything toward a champagne-cocktail reading — late spring on a spoon.
Maraschino Cherry Vanilla
Luxardo maraschino liqueur, dark candied cherries, real vanilla — the bar cherry, frozen and finally taken seriously.
Tequila Lime Coconut
Bright lime curd folded into a coconut-cream custard, with reposado tequila pulling everything toward a frozen margarita — beach cocktail in solid form.
Campari Blood Orange
Campari’s signature bitter edge meets fresh blood orange juice in a custard that’s tart, floral, and a deeper shade of pink than you’d expect. The aperitivo hour, frozen.
