LIMONCELLO CREAM LIQUEUR (CREMA DI LIMONCELLO)

Limoncello cream is a creamy and fragrant liqueur.

The recipe for limoncello cream made from lemons is ideal as a digestif at the end of a meal, to be served iced, or for a drink.

The limoncello cream that smells like Sicily wins us over with its sweetness and body!

Limoncello cream made from Sicilian lemons is the sweeter and more beautiful brother of the classic limoncello.

It wins us over with its full-bodied and velvety texture.

It can be used to flavor the preparation of creams and desserts in pastries, giving it a unique taste.

This version involves only the use of milk, without cream, thus less fatty, but you will still get a creamy and delicious liqueur.

Perfect for accompanying your end of summer meals and refreshing the palate.

I will now explain its simple preparation.

Why you will love this recipe

• Rich and velvety: The creamy texture of the milk balances the pungent notes of the citrus.
• Lighter alternative: Made without cream, it’s less heavy but still mouthwatering.
• Versatile: It is perfect as a digestive, as a dessert flavoring or even drizzled over ice cream.
• Authentically Sicilian: A true taste of traditional Sicilian cuisine in every sip.

Enjoy this creamy Limoncello, a delicious fusion of citrus and cream that is sure to refresh and amaze you! Cheers! 🍋

Preparation Time

• Active Preparation: 30-40 minutes
• Resting Time: 8 days

Ingredients

• 8 organic lemons
• 4 cups whole milk
• 500 ml alcohol (95%) (or Everclear Proof 190 for US residents)
• 2 ½ cups sugar
• ½ teaspoon vanilla extract

Method

1. Prepare the Lemon Infusion

• Peel the Lemons: Carefully peel the lemons, removing only the yellow part of the peel (avoid the bitter white pith).
• Infuse the Alcohol: Place the lemon peels in a large jar or bottle, then add the alcohol. Seal tightly and store in a dark, cool place for 8 days. Shake the bottle gently every couple of days.

2. Make the Milk Base

• Heat the Milk: In a saucepan, combine the milk and sugar. Heat gently, stirring continuously, until the sugar dissolves.
• Bring to Boil: Allow the milk to come to a gentle boil, then immediately remove from heat.
• Infuse with Lemon: Add the lemon peels (from the alcohol infusion) to the hot milk. Let the mixture cool completely to room temperature.

3. Combine and Bottle

• Strain the Milk: Remove the lemon peels from the cooled milk mixture.
• Mix with Alcohol: Add the infused alcohol to the milk, along with the vanilla extract. Gently stir with a spatula until fully combined.
• Strain and Bottle: Strain the mixture through a fine sieve to remove any solids, then pour into clean glass bottles.

4. Store and Serve

• Refrigeration: Store the limoncello cream in the refrigerator or freezer. It will thicken as it chills.
• Serving: Serve well chilled or over ice for a refreshing finish to any meal.

Tips

• Use Organic Lemons: Ensure the lemons are organic and untreated to avoid chemicals on the peels.
• Storage: Limoncello cream can be stored in the refrigerator for up to 3 months or in the freezer for longer. Shake the bottle gently before serving.
• Customizable: Adjust the sweetness by increasing or decreasing the sugar according to your taste.

Nutritional Information (Per Serving)

Nutritional Notes

• Serving Size: Assumes approximately 1.5 ounces (44ml) per serving.
• Calories and Alcohol Content: The exact alcohol content per serving may vary depending on the proof of the alcohol used and final dilution with milk.
• Sugar Content: This recipe has a sweet profile; adjust sugar if a less sweet version is desired.

Enjoy responsibly and savor the creamy, citrusy delight of this Limoncello Cream!

Limoncello Cream Liqueur (Crema Di Limoncello)

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Prep Time 40 minutes mins

Resting Time 8 days d

Calories 180 kcal

Ingredients

  

• 8 organic lemons
• 4 cups whole milk
• 500 ml alcohol 95% (or Everclear Proof 190 for US residents)
• 2 ½ cups sugar
• ½ teaspoon vanilla extract

Instructions

 

Prepare the Lemon Infusion

• Peel the Lemons: Carefully peel the lemons, removing only the yellow part of the peel (avoid the bitter white pith).
• Infuse the Alcohol: Place the lemon peels in a large jar or bottle, then add the alcohol. Seal tightly and store in a dark, cool place for 8 days. Shake the bottle gently every couple of days.

Make the Milk Base

• Heat the Milk: In a saucepan, combine the milk and sugar. Heat gently, stirring continuously, until the sugar dissolves.
• Bring to Boil: Allow the milk to come to a gentle boil, then immediately remove from heat.
• Infuse with Lemon: Add the lemon peels (from the alcohol infusion) to the hot milk. Let the mixture cool completely to room temperature.

Combine and Bottle

• Strain the Milk: Remove the lemon peels from the cooled milk mixture.
• Mix with Alcohol: Add the infused alcohol to the milk, along with the vanilla extract. Gently stir with a spatula until fully combined.
• Strain and Bottle: Strain the mixture through a fine sieve to remove any solids, then pour into clean glass bottles.

Store and Serve

• Refrigeration: Store the limoncello cream in the refrigerator or freezer. It will thicken as it chills.
• Serving: Serve well chilled or over ice for a refreshing finish to any meal.