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Limoncello Ice Cream
from the kitchen of Sharmagne Leland-St. John

3 cups good-quality lemon or vanilla ice cream
½ cup limoncello
Long, thin strips of lemon zest for garnish

Blend the ice cream with the limoncello in a
blender until smooth. Transfer the mixture to
a covered container and freeze until firm or
for up to 1 week. Use an ice cream scoop
and serve in dessert bowls, garnished with
the lemon zest.

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