The homemade limoncello cream: the smoothest and simplest recipe is one of those delicious liqueurs that can turn any meal’s end into a special moment.
Fresh, creamy, and vanilla-scented, this variant of the classic limoncello captivates with its velvety texture and enveloping aroma, perfect to serve very cold in summer or to give as a gift.
In this version, I chose to start from the homemade limoncello prepared at Christmas, already rich in natural fragrance thanks to organic lemon peels.
But nothing prevents you from using a good purchased limoncello, as long as it is of quality and with an adequate alcohol content (better if around 30-35°).
The secret of this velvety limoncello cream lies in the right balance of fresh cream, whole milk, and sugar, with a delicate touch of real vanilla – absolutely no vanillin! The result is a smooth cream, not too sweet, to be stored in the fridge and served very cold, perhaps in small glass cups garnished with a lemon peel.
The procedure is really simple and you can also make it with the Bimby. In just a few minutes, you get a perfect homemade liqueur to offer to guests, enjoy as a digestive, or use to flavor desserts, creams, and semifreddos.
READ THE FAQ AND TIPS AT THE BOTTOM OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 1 Day
- Preparation time: 5 Minutes
- Cooking methods: No Cooking
- Cuisine: Creative
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups milk
- 3/4 cups fresh heavy cream
- 3/4 cups granulated sugar
- 1 1/4 cups limoncello
- Half teaspoon vanilla (powder or 1/2 pod)
Tools
- Kitchen Robot
Steps
Pour into the Bimby jug: milk + cream + sugar + vanilla. 8 min / 194°F / speed 2
Allow to cool completely in the jug, with the measuring cup tilted or removed to help disperse heat (you can transfer to a bowl if you want to speed up).
Pour in the limoncello: 20 sec / speed 3. Transfer into sterilized bottles and place in the fridge. Shake before use.
Useful Tips
Use whole milk and fresh cream, not UHT or cooking cream.
Allow the base to cool completely before adding the limoncello.
For an extra touch, add a well-cleaned organic lemon peel to the bottle.
You can also serve it on ice creams, cheesecakes, or fruit salads as a sweet sauce.
Traditional Method
In a saucepan, pour the milk, cream, and sugar. Add the vanilla (if using the pod, split it lengthwise, scrape the seeds with the tip of a knife, and add them to the mixture along with the emptied pod).
Bring to a medium-low heat, stirring with a hand whisk, until the sugar has completely dissolved and the mixture has just reached the boil (do not let it boil).
Turn off the heat and allow to cool completely at room temperature. Once cool, remove the vanilla pod (if used).
Add the limoncello slowly, stirring carefully with a whisk or spoon.
Strain the cream with a fine-mesh sieve (if needed), then transfer it to clean glass bottles and seal them tightly.
Store in the fridge for at least 12 hours before serving. Better if it rests for 24 hours to develop its full aroma.
FAQ (Questions and Answers)
How long does limoncello cream last?
Well-sealed in the fridge, it lasts up to 3-4 weeks. Shake before each use.
Can I use only cream or only milk?
It’s important to maintain the right balance: only cream would make the cream too rich and thick, only milk would make it too liquid. Better the combination.
Can I substitute the vanilla with something else?
Yes, you can use homemade vanilla sugar or a teaspoon of natural extract. Artificial flavors are not recommended.
Can I freeze it?
Better not: the alcoholic part doesn’t freeze well, and the structure is compromised. It keeps better in the fridge.
