JellO Ice Cream Tests Take 2 Glen is back in the kitchen experimenting with developing new dessert recipes made with JellO gelatine powder. He is again tackling the idea of a JellO no churn ice cream recipe... Will this one be successful? Or will it be back to the drawing board to refine the dessert recipe? This recipe is still a work in progress attempt at your own peril!
Ingredients:
250 mL (1cup) whole milk
1 pkg lemon JellO
Pinch of salt
1530 mL (12 Tbsp) limoncello (our recipe:    •  How To Make Limoncello Liqueur   )
500 mL (2 cups) 35% whipping cream


Method:
Scald milk by bringing to just below a boil.
In a mixing bowl combine hot milk and JellO powder.
Stir to fully combine.
Stir in cream, and limoncello.
Put in the fridge to chill.
Once chilled to fridge temp, whip in a stand mixer or with a hand beater.
The mixture will reach a thick creamy texture.
Cover and freeze for 34 hours.

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