The Limoncello Cream is a delicious liqueur that is very easy to make at home. The recipe requires untreated lemons as the zest is needed, a rest of 20 days with alcohol, and the addition of milk and cream. At the end of the procedure, I also explain how to reuse the zest after filtering… just to avoid any waste.
Other Recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Days
- Preparation time: 10 Minutes
- Portions: 4 bottles of 16.9 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,628.35 (Kcal)
- Carbohydrates 211.59 (g) of which sugars 206.66 (g)
- Proteins 7.19 (g)
- Fat 52.11 (g) of which saturated 2.85 (g)of which unsaturated 1.68 (g)
- Fibers 3.98 (g)
- Sodium 5.40 (mg)
Indicative values for a portion of 18 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
- 1 cup lemon zest (8 untreated lemons)
- 2 cups pure alcohol
- 1 pod vanilla
- 2 cups heavy cream
- 2 cups whole milk (long shelf life)
- 3.75 cups sugar
Tools
- Food Scale
- Jar 16.9 oz
- Peeler
- Pot
- Strainer
- Immersion Blender
- Glass Bottles 16.9 oz
Steps
Wash the lemons very well under running water using a brush to remove impurities from the pores and peel the zest without cutting into the white part. Put the zest in a glass jar with an airtight seal, add the vanilla pod split in half, cover with the alcohol, and close. Let it rest for 20 days, shaking the jar every day.
After 20 days, continue by putting a pot on the stove with milk, cream, and sugar. Bring to a slight boil, just to dissolve the sugar. Turn off the heat and let cool. Take the jar and pour the alcohol into the pot with the now-cooled milk and cream. Use a strainer for this operation to catch zests and pod. Use the immersion blender for a few minutes to slightly thicken the cream. Pour the Limoncello Cream into the bottles using a funnel. The bottles do not need to be sterilized; I just pour a few tablespoons of alcohol for the smell and then drain it. Store in the fridge, and after a week, the Limoncello Cream is ready to be enjoyed. It can be stored for about 3 months.
Do not throw away the dry lemon zests left; instead, grind them in a mixer to powder. Place in a jar with a lid and store in the freezer. When needed, it can be taken with a teaspoon, as it won’t freeze and will give a good lemon flavor to desserts.
