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Sabayon ice cream with limoncello

Sabayon ice cream with limoncello is a delicious and luxurious dessert that is sure to impress your guests. This airy and creamy dessert is made from egg yolks, sugar and limoncello. It is the perfect combination of sweet and sour, and the limoncello gives the dish a subtle kick. The airy texture of the sabayon makes it melt on your tongue and gives you a rich and delectable taste experience. This dessert is perfect to serve at a festive occasion, but of course can also just serve as a treat for yourself.


For the sabayon ice cream:

  • 6 egg yolks

  • 200 g superfine sugar

  • 200 ml limoncello

  • 200 ml whipped cream

  • 8 serving glasses or ramekins

  • Kitchen thermometer


  • Strawberries


  1. Separate the eggs.

  2. Heat the yolks with the sugar au bain-marie or using the double pan technique.

  3. Beat the yolks with sugar with a whisk until light and fluffy, then set aside.

  4. Pour the Koreman's limoncello into a small saucepan and warm over low heat.

  5. Slowly pour the limoncello over the beaten egg yolks, pour the mixture back into the bain-marie and whisk well.

  6. Keep a constant eye on the temperature of the mixture with a kitchen thermometer and heat au bain-marie to 84°C, or until the mixture is firm and fluffy, drips off the whisk in long strands, and the whisk, when you take it out, leaves a clear trace in the surface.

  7. Do not add the whipping cream immediately yet and let the sabayon cool.

  8. Whip the whipping cream and spat it into the cooled sabayon.

  9. Pour the mixture into serving glasses or ramekins and place in the freezer for 2 hours.

  10. Drain the lemon slices, place one on top of each sabayon and immediately place on the table.

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