NAPLES-STYLE LIMONCELLO CREAM, homemade creamy liqueur simple and tasty with or without cream, gift idea for Easter or Christmas.
As a Neapolitan, I can’t say I don’t love limoncello cream, especially if it’s made with good local lemons, whether from Sorrento or Procida, the fragrance is guaranteed.
Of course, all southern citrus fruits are good, we are in the land of lemons and oranges thanks to the climate that allows their cultivation and how to use them if not also making liqueurs?
I already had half a bottle of homemade limoncello so I just needed to add milk and cream, the latter can be avoided and only milk used if you prefer, it’s still excellent.
The recipe for limoncello cream is very simple, the only downside is the maceration time of the lemon peels.
Follow me in the kitchen today there’s Neapolitan limoncello cream!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Days
- Preparation time: 30 Minutes
- Portions: 2 cups
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 18 oz Limoncello (homemade)
- 1 cup Whole milk
- 1.5 cups Sugar
- 1.25 cups Fresh liquid cream
- 1 Vanilla pod (or vanilla powder)
Preparation
For the limoncello cream, you can use only milk, in this case 2 cups of milk and omit the cream.
The recipe I made is based on homemade limoncello, which you can find HERE
If you want to make the cream starting from a bottle of limoncello you have at home, proceed as follows; otherwise, you need to make the base liqueur first.
Then, heat the milk or milk and cream with the sugar and the seeds of half a vanilla bean.
If not available, a packet of vanilla powder is fine.
When the milk starts to simmer, turn off the heat and let it cool.
Then mix the limoncello with the milk and bottle it.
If you made the limoncello at home, then you’re reading this in a month 🙂 strain the limoncello and mix it with the milk, then bottle it.
Bon appétit
If you like the recipe, click the stars at the bottom. THANK YOU!
Arte in Cucina recommends
Naples-style limoncello cream, homemade creamy liqueur simple and tasty with or without cream.
Limoncello cream can also be made with just milk, replacing the cream for a total of 2 cups in this recipe.
It keeps in the fridge or freezer for 6-7 months
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