Limoncello gelato

Method

1. Place the egg yolks and sugar in a bowl and whisk together until pale and thick
2. Add the cornflour and whisk until incorporated
3. Put the milk, mascarpone, vanilla and lemon zest in a pan, then heat until just below boiling point and the mascarpone has melted
4. Stir into the egg mixture, then pour back into the pan and return to a low heat
5. Cook for 8-10 mins, stirring constantly with a wooden spoon — don’t let it boil
6. When thick enough to coat the back of the spoon, take off the heat and stir in the limoncello
7. Pour through a fine sieve into a wide, shallow container
8. Lay cling film on the surface to prevent a skin forming, then leave to cool Once cooled, remove the cling film, cover and place in the freezer
9. After 1 hour, remove from the freezer and, using a fork, whisk the gelato mixture to break down any ice crystals
10. Repeat this process every hour for 3 hours until it’s firm
11. Then, if you like, blitz in a food processor to give an extra-smooth consistency
12. Return to the container, swirl in the curd and freeze until completely set, about 4-6 hours
13. Remove the gelato from the freezer 10 mins before serving to soften