📋 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.

Course Drinks

Cuisine Italian

Keyword creamy lemon drink, creamy lemon liqueur, limoncello cream

Prep Time 30

Cook Time 10

Resting time 7

Total Time 7 40

Servings bottles

Calories 2802kcal

Author Laura Tobin

Equipment

Ingredients

4 lemon zest
2 cups 95% alcohol or vodka
4 ¼ cups whole milk
5 cups caster sugar
½ pod vanilla pod

US Customary - Metric

Instructions

Marinate the lemon zests in alcohol

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.
4 lemon zest
Put the zests in a jar and cover with the alcohol
2 cups 95% alcohol or vodka
Let it infuse for 7 days

After 7 days proceed with the rest of the recipe

Pour the milk and the sugar into a pan and heat gently, it should not boil
4 ¼ cups whole milk, 5 cups caster sugar
Add half vanilla pod
½ pod vanilla pod
Let it simmer until the sugar is completely dissolved
Put it aside and let it cool down to room temperature
Filter the alcohol infused with the lemon zest
Pour it in a large 3 gallon - 3 liter bottle
Filter the milk and add it to the alcohol
Shake the bottle until the milk is completely mixed with the alcohol
Pour into a fancy/vintage bottle and store in the fridge
Serve cold

Video

Notes

Make sure the lemons are bio and the zest has not been treated with wax
When you peel the lemons try not to remove the white part of the lemons as it has a bitter taste
Let the alcohol infuse minimum 7 days
For a creamier taste use whole milk
Make sure the milk does not boil
Make sure the milk is not warm when you mix it with the alcohol
Store in the fridge
Keeps for 1 month
Don't throw away the lemon zest, you can use it to flavor your cakes and cookies

Nutrition