This is not the recipe from my cookbook, but I was able to do a cut & paste from this website. It is pretty similar, but less work (and typing).
Frozen Lemoncello Soufflé
8 egg yolks
1 qt. heavy cream
1 cup of granulated sugar
1 cup of lemoncello liquor
In a mixing bowl beat egg yolks until creamy and add sugar slowly and beat until dissolves. Set aside
In a separate mixing bowl whip heavy cream until stiff peaks and fold in lemoncello liquor
Fold the beaten egg yolk and sugar mixture into the whipped cream and freeze for approx 30 minutes
Serve with fresh berries …Can be made up to two days ahead and stored in the freezer well covered.
Frozen Lemoncello Soufflé
8 egg yolks
1 qt. heavy cream
1 cup of granulated sugar
1 cup of lemoncello liquor
In a mixing bowl beat egg yolks until creamy and add sugar slowly and beat until dissolves. Set aside
In a separate mixing bowl whip heavy cream until stiff peaks and fold in lemoncello liquor
Fold the beaten egg yolk and sugar mixture into the whipped cream and freeze for approx 30 minutes
Serve with fresh berries …Can be made up to two days ahead and stored in the freezer well covered.