Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Limoncello Ice Cream
Limoncello Ice Cream
(Limoncello Gelato)
1/4 cup mascarpone cheese
1/4 cup buttermilk
2 cups heavy whipping cream
1/2 cup whole milk
1 teaspoon finely grated lemon peel
4 coffee beans

1 vanilla bean, split lengthwise
4 large egg yolks
1/2 cup sugar
2 tablespoons fresh lemon juice
1/4 cup Limoncello or other lemon liqueur plus additional for serving
Whisk the first 6 ingredients in a large saucepan.

Scrape in the seeds from the vanilla bean.

Add the bean.

Cook over a medium-high heat until bubbles form at edges, stirring occasionally.

Remove from heat, cover, and let steep for about 15 minutes.

Whisk egg yolks, sugar, and lemon juice in a large bowl until thick and smooth.

Slowly whisk the warm cream mixture into a yolk mixture.

Return the custard to the same saucepan.

Stir over a medium heat until the custard thickens enough to coat a spoon and a thermometer registers 180F, about 6 minutes.

Do not boil.

Pour the custard into a medium bowl.

Stir in 1/4 cup of the Limoncello.

Chill the custard until cold, stirring occasionally, for at least 4 hours.

Process the custard in an ice cream maker according to the instructions.

Transfer to a container.

Cover and freeze up to 2 days.

Scoop gelato into glasses.

Drizzle with additional Limoncello and serve. Makes about 4 cups.
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