Limoncello cream, a creamy version of Limoncello, is a sweet liqueur, obtained by macerating the lemon peel in alcohol, then mixed with sugar and milk cream.
Ingredients
- For about 2 litres
500 ml Pure alcohol at 95°
8 untreated lemons (organic)
1 l milk
150 ml fresh cream
1 vanilla pod
800 g of sugar
Method
- Wash the lemons carefully, using a brush to remove any residues and peel them with a potato peeler.
Be careful and cut the peel without the white part, which is bitter and could compromise the final taste of the limoncello cream.
- Infuse the peels in alcohol and let them macerate, covering the bowl with a lid, for 15 days in a dark place. Shake the container every day.
- After the necessary time, filter the alcohol with a strainer and keep aside.
- Combine the lemon peels with the milk and boil in a saucepan, then filter the milk by removing the peels.
- Add the sugar to the milk…
… then the vanilla pod. Alternatively you can use 2 tablespoons of vanilla essence and mix until the sugar dissolves.
- Add the fresh cream
- Leave to cool completely, then add the alcohol that we had kept in infusion with the lemon peels (weigh it again and if necessary add the missing part of alcohol to make up half a litre)
- Mix the limoncello cream well then bottle it with the help of a funnel and put it in the fridge.
- Serve the limoncello cream after a week in the fridge.
