Limoncello cream or lemoncello, there are countless recipes that belong to family traditions. Obviously, they are obtained by letting fruit or herbs rest for varying periods in alcohol or grappa, as well as citrus peels. It’s true that the recipes seem somewhat similar, but surely each of us has the perfect one, like me, who uses cream instead of whipped cream. Mine is a perfect recipe, without lumps and completely smooth. Here I leave you some of my digestifs that I prepare occasionally. Please drink responsibly and especially do not drive afterwards.
- Difficulty: Very easy
- Cost: Expensive
- Preparation time: 30 Minutes
- Portions: 125
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 57.46 (Kcal)
- Carbohydrates 7.21 (g) of which sugars 7.20 (g)
- Proteins 0.34 (g)
- Fat 0.78 (g) of which saturated 0.01 (g)of which unsaturated 0.00 (g)
- Fibers 0.03 (g)
- Sodium 4.34 (mg)
Indicative values for a portion of 20 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 heavy cream
- 4 1/4 cups skim milk (fresh)
- 4 1/4 cups pure alcohol
- 4 cups sugar
- 8 lemons (peel)
Tools
- Jar
- Wooden Spoon
- Pot
- Funnel
- Sieve
- 2 Glass Bottles 1 liter
- 1 Glass Bottle 500 ml
- Peeler
Steps
Carefully wash the lemons under running water and peel them with a peeler, removing only the yellow superficial part. Put the peel in a hermetic container and pour the alcohol over it. Let everything infuse for 7 days.
After the time has passed, strain the liquid with a sieve. Do not throw away the lemon peels; put them in a pot with heavy cream, sugar, and fresh milk. Boil over low heat for 10 minutes.
Of course, remove from heat and let it cool, then remove the lemon peels.
At this point, pour the filtered alcohol into the cold milk and sugar mixture. The limoncello cream is ready; mix well and store in bottles with the help of a funnel.
With these quantities, you will prepare two and a half liters of limoncello cream to enjoy frozen at the end of the meal. Keep it in the freezer.
