Homemade Italian Limoncello Cream

This Limoncello cream is a creamy version of Limoncello to drink on special occasions. It is perfect for a winter holiday like Thanksgiving or Christmas. I like to make it in November and give it to friends as an edible gift.

Jump to:

• Limoncello vs limoncello cream
• Making the limoncello cream
• Don't throw away the lemon zests
• Serving the limoncello cream
• No risk of botulism
• More homemade liqueurs recipes
• Setting up a liqueur workshop
• 📋 Homemade Italian Limoncello Cream

Limoncello vs limoncello cream

It is very common for Italians to offer an iced cold homemade Limoncello at the end of our meals. It is perfect, especially during the hot summers.

However, if you want to make something different for a special occasion, this limoncello cream is a fantastic winter alternative.

Winter holidays are a perfect occurrence, citrusy, creamy, and with a hint of vanilla flavor. This is the perfect liquor to serve at the end of a lavish seafood dinner like the Feast of the 7 fishes on Christmas Eve.

It is very easy to make and it keeps in the fridge for 1 month. You can drink it away during the entire holiday season.

Making the limoncello cream

Infusing the lemon zest

1. Peel the lemons with a vegetable peeler. Make sure you only remove the yellow zest not the white as the white part of the lemon is bitter.
2. Put the zests in a jar and cover with the alcohol
3. Let it infuse for 7 days

After 7 days proceed with the rest of the recipe

4. Pour the milk and the sugar into a pan and heat gently, it should not boil
5. Add the half vanilla pod
6. Let it simmer until the sugar is completely dissolved
7. Put it aside and let it cool down to room temperature

8. Filter the alcohol infused with the lemon zest
9. Pour it in a large 3 gallon - 3-liter bottle
10. Filter the milk and add it to the alcohol
11. Shake the bottle until the milk is completely mixed with the alcohol

11. Store the limoncello cream in a fancy bottle in the fridge, it will last for 1 month

Don't throw away the lemon zests

I never throw away the lemon zests that have been soaking in alcohol. I freeze them and use them to flavor my desserts.

On this occasion, I like to make butter cookies dough that I can keep in the freezer and bake when I have unexpected guests.

Serving the limoncello cream

Limoncello cream is served cold after dinner like a regular Limoncello. It is the perfect ending to a special meal, especially a seafood extravaganza.

Serve it at the end of the Feast of the 7 Fishes with a Pandoro or Panettone or with the classic Christmas Italian dessert Struffoli, fried dough covered with caramelized honey.

Keep the bottle in the fridge and it will last you for the entire holiday season.

This liqueur is also the perfect as a holiday edible gift.

No risk of botulism

Since a reader asked, I would like to reassure everyone who has doubts, this liqueur is not at risk of botulism. This recipe uses Alcohol 95% or vodka 50% of ethanol.

A study proves botulism cannot grow in Alcohol: ”The growth and neurotoxin production (botulism) was delayed by an ethanol concentration of 4% ethanol and completely inhibited by a concentration of 6%”.

Effect of Ethanol on the growth of Colstridium botulinum

Botulism concerns home canning… not fermentation or infusions of fruits and vegetables. Here is more information about botulism from the USDA Food Safety and Inspection Service:

Clostridium Botulinum

More homemade liqueurs recipes

Homemade liqueurs are such a satisfying project, enjoy them after dinner with your partner on a special day, offer them at the end of a dinner party or package them in fancy bottles as an edible gift.

I already have some published and more will come. Just be ready when the fruits are in season to start your collection:

• limoncello
• chocolate liqueur
• nocino
• curacao
• strawberry liqueur
• licorice liqueur
• Italian eggnog VOV
• violet liqueur
• blueberry liqueur

Check out the category: Homemade liquors

You can also check out the web story: 9 Homemade Italian Liqueurs

For those of you who like the thrill of the forbidden fruit, try to make Concord Grape Wine Fragolino.

Banned in Europe for commercial use, you can only try it if you make it for personal consumption.

Setting up a liqueur workshop

You can easily create your liqueur workshop with just a few items. They are not expensive and you can order them online from my Amazon shop: Homemade Liqueur Lab. Those are my favorite and specially selected tools to make the process smooth and easy:

1. Jars 67 ounce - 2 liters: I use large canning jars to infuse herbs or fruits in the alcohol. They are easily sealed and don't take much room in the cupboard. I usually brew different types of liqueurs at the same times so I need several jars. If you are an occasional liqueur maker, you can just use the bottle below.
2. 1 gallon - 3-liters glass bottle: I use this bottle in the second part of the brewing process, once I add the syrup. It is a transparent glass bottle so I can check how the liqueur is progressing and if it needs a good shake. It is important that this bottle has a large neck so the residuals of the fruits, zests, spices, or herbs can be easily removed without any problem once the liqueur is ready to be bottled. Personally I have 2 of those large bottles.
3. Funnel with a wide and short stem: When you are pouring the liqueur from one bottle to another during the brewing process, you need to have a funnel with a wide and short stem so it doesn't get clog with the ingredients that are brewing in the alcohol.
4. Auto-stop funnel: However, once the liqueur is ready, filtered and all the solid particles have been removed, I like to use an auto-stop funnel with a floating system that stops the liquid from flowing once the bottled has been filled.
   
   It is very difficult to gauge how much liquid can fit in a bottle and I often fill the funnel way too much. Instead of overflowing the bottle, the auto-stop funnel locks the stem automatically and the excess liquid remains in the funnel.
   
   The funnel can be easily removed, transferred into another bottle using the handle that keeps the liquid inside the funnel and no liqueur is wasted.

5. Fine Mesh Strainer: to remove all solids and particles from the liqueur once it is ready to be filtered.
6. Measuring mugs: it is very important to use the exact proportion of syrup vs alcohol. Measurements mugs are a must.
7. Ladle with spout: to easily pour the liquid into the funnels from a large bowl or pan. I always use the ladle with a spout to take the syrup from the pan where I boiled it into the funnel. If you don't have a pan with a spout, this is the easiest way to pour the syrup once it is cold.
8. Fancy vintage bottles: I love to have my own liqueur assortment into those vintage bottles. It gives my homemade liqueurs an extra wow factor.
9. Small glass bottles with lids: if you want to store the liqueurs in small bottles or if you want to give it as gifts to friends and family those small bottles are perfect. The lid seals and they can be easily carried. They even come with labels to write the name of the liqueur and the date.
10. Shot glass set and/or Small liqueur glasses: it is very important to serve the liqueur in small shot glasses so it can be slowly sipped and relished.
11. Good Grips Bottle Brush: to easily clean all the bottles after each use. Some liqueurs can be very sticky and stain easily like the walnut hull.
12. If you want to give your liqueur an extra festive look you can also use the Rose Ice Cube Stackable to make rose ices or the ice cube with light to make your liqueur shine at night.

If you are making this Limoncello cream, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.