The Sicilian Lemon Limoncello Cream. It’s the close sister of limoncello, dense and creamy, with a velvety consistency.
It is served ice-cold after meals or as a refreshing summer drink.
It is often used to flavor desserts and as a soaking syrup for sponge cake for the baba, as a substitute for rum, and in tuna meatballs with limoncello cream.
Widespread throughout southern Italy, especially in Campania and Sicily.
The lemons must be strictly organic, then you’ll need alcohol and the freshest milk and cream.
Thought for you:
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Days
- Preparation time: 30 Minutes
- Portions: 60
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All seasons
- Energy 143.88 (Kcal)
- Carbohydrates 14.79 (g) of which sugars 14.79 (g)
- Proteins 0.65 (g)
- Fat 4.48 (g) of which saturated 0.26 (g)of which unsaturated 0.15 (g)
- Fibers 0.00 (g)
- Sodium 4.24 (mg)
Indicative values for a portion of 53 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The Sicilian Lemon Limoncello Cream
- 1 l pure alcohol
- 10 lemons (organic)
- 700 g whole milk (fresh)
- 700 g whipping cream, 35% fat
- 800 g sugar
- 2 packets vanillin
The Sicilian Lemon Limoncello Cream
Tools
- Jar hermetic closure 1.5 L
- Pot 3 L
- Peeler
- 3 Glass Bottles 1 L
Preparation of The Sicilian Lemon Limoncello Cream
Wash the lemons well, gently using a little brush to remove any residues, don’t scrub too hard otherwise the essential oils will come out.
After washing, dry them and peel with a peeler, being careful to cut the rind without the white part.
Pour the pure alcohol into a large glass jar with a hermetic closure and add the lemon peels, letting them macerate for a month in a dark and cool place.
Shake the jar every 5 or 6 days, and store it back in the dark.
After the necessary time, boil the milk, cream, and vanilla in a pot. Bring to a boil, then add the sugar.
Turn off the heat and continue stirring until the sugar is completely dissolved.
Let it cool down.
At this point, use a fabric mesh sieve or a cloth placed inside a funnel, open the jar with the lemon peels and alcohol, and filter the content.
Mix the alcohol with the milk and cream mixture, stir well, and pour the liqueur into bottles using a funnel.
Let the limoncello cream rest in the freezer for at least a month.
Before serving the limoncello cream, shake the bottle well.
Here is the Sicilian Lemon Limoncello Cream ready.
storage and advice
The Sicilian Lemon Limoncello Cream. If you don’t want to make the limoncello cream but would like to make limoncello, just replace the milk and cream with water, and then follow the same recipe.
In addition to being an excellent digestive liqueur, the limoncello cream, thanks to its body, can also be used to garnish cakes and pies.
If it becomes hard in the fridge or seems too dense, leave the limoncello cream out of the fridge for 10-15 minutes before consuming.
The limoncello cream can be stored in the freezer for a year.
