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1
Preheat oven to 350 degrees F. Line 1 large baking sheet with parchment paper.
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2
Combine the flour, baking powder, and salt in a small bowl.
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3
In a large bowl, cream together the butter and sugar until fluffy.
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4
Add the eggs, beating after the addition of each.
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5
Add the dry ingredients, alternating with the anisette.
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6
Add the vanilla and mix well.
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7
Fold in the nuts and aniseeds.
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8
Divide the dough into 2 equal pieces.
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9
On a lightly floured surface, roll each under your palms to make a log, about 12-inches in length, and 2-inches in diameter.
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10
Place logs on the baking sheets, about 2-inches apart.
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11
Bake until golden brown and firm, about 30 minutes.
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12
Remove from the oven and let cool completely on the sheet.
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13
Reduce the oven temperature to 300 degrees F.
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14
Transfer the cookie log to a large cutting board and with a heavy knife cut into 3/4-inch thick slices.
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15
Spread the cookies on the baking sheet.
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16
Bake, turning halfway through cooking, until firm and crisp, about 30 minutes.
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17
Remove from the oven and transfer to a wire rack to cool.
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18
In a medium, heavy saucepan, bring the cream, half-and-half, sugar, and zest to a boil, stirring occasionally until the sugar is melted.
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19
Remove from the heat.
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20
In a medium bowl, beat the egg yolks until thick and pale, about 2 minutes.
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21
In a slow stream, whisking constantly, add about 1 cup of the hot cream mixture to the egg yolks.
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22
Beat until well incorporated.
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23
Return the yolk mixture to the saucepan with the hot cream and bring to a bare simmer.
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24
Cook until a thick custard forms, and the mixture reaches 170 degrees on an instant-read thermometer, about 6 minutes.
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25
Remove from the heat and strain through a fine-mesh strainer into a clean container.
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26
Stir in the lemon juice and limoncello, and cover with plastic wrap, pressing down against the custard to prevent a skin from forming.
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27
Refrigerate until well-chilled, about 2 hours.
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28
Transfer to an ice-cream maker and process according to the manufacturer's instructions.
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29
Transfer to an airtight plastic container and freeze until ready to serve.
