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Crema di Limoncello.

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  • Prep time: 30 minutes

  • Steeping time: 5 to 7 days

  • Cooking time: 15 minutes

  • Total time: 6 to 8 days (including steeping)

  • Yield: Approximately 6 to 8 bottles (about 2.5 to 3 liters total)

  • Intensity Levels:

    • Effort/Difficulty: Low to Moderate (Requires patience for the steeping phase, but the actual hands-on cooking and mixing are simple).

    • Flavor Profile: Rich, creamy, intensely citrusy, and sweet with a warming alcoholic finish.

    • Alcohol Content: Moderately high (traditionally around 16% to 20% ABV depending on the ratio of cream and milk used).

Ingredients

The Infusion Base:

  • 10 to 12 large organic lemons (unwaxed and thick-skinned; you will need just the vibrant yellow zest)

  • 1 liter pure food-grade alcohol (95% ABV / 190 proof neutral grain spirit, or high-proof vodka if grain alcohol is unavailable)

The Cream Mixture:

  • 1 liter whole milk

  • 1 liter heavy cream (or whipping cream with at least 35% fat content)

  • 800g to 1kg granulated sugar (adjust slightly depending on how sweet you prefer your cream liqueur)

  • 1 vanilla bean (split lengthwise, or 2 teaspoons pure vanilla extract)

Step-by-Step Instructions

  1. Zest the Lemons: Wash and dry the lemons thoroughly. Using a sharp vegetable peeler or a microplane, carefully remove only the bright yellow outer peel of the lemons, avoiding the bitter white pith entirely.

  2. Steep the Zest: Place the lemon peels into a large, airtight glass jar. Pour the 1 liter of pure alcohol over the peels, ensuring they are completely submerged. Seal the jar tightly and store it in a cool, dark place for 5 to 7 days. Shake the jar gently every couple of days to help extract the essential oils. The alcohol will turn a brilliant, deep yellow.

  3. Strain the Infusion: After the steeping period, strain the alcohol through a fine-mesh sieve or cheesecloth into a clean bowl to remove all the lemon peels. Discard the spent peels and set the aromatic lemon spirit aside.

  4. Prepare the Cream Base: In a large, heavy-bottomed pot, combine the whole milk, heavy cream, and granulated sugar. Add the split vanilla bean (or vanilla extract). Heat the mixture over medium-low heat, stirring constantly with a wooden spoon or whisk until the sugar is completely dissolved.

  5. Simmer Gently: Bring the liquid just up to a gentle, low simmer (do not let it boil vigorously, as high heat can curdle the dairy). Once simmering, remove the pot from the heat immediately. Take out the vanilla bean and let the cream mixture cool down to room temperature.

  6. Combine Spirit and Cream: Once the cream base is completely cooled, slowly pour the reserved lemon-infused alcohol into the cream mixture while stirring continuously to ensure a smooth, uniform emulsion.

  7. Bottle and Age: Using a funnel, pour the finished Crema di Limoncello into sterilized glass bottles. Seal them tightly.

  8. Chill and Serve: Place the bottles in the refrigerator for at least 3 to 4 days before serving to allow the flavors to meld together seamlessly. For the best experience, serve it ice-cold straight from the freezer or refrigerator.

Storage Instructions

  • Freezer / Refrigerator: Store your bottles in the refrigerator for up to 2 to 3 months, or keep them in the freezer for up to 6 months. Because of the high sugar and alcohol content, it will not freeze solid, but it will become delightfully thick and frosty.

  • Tip: Shake the bottle gently before pouring, as natural separation can occasionally occur over time.

Nutrition Information

Estimated values per standard serving (approx. 45ml / 1.5 fl oz):

  • Calories: ~160 kcal

  • Carbohydrates: 14g

  • Protein: 1g

  • Total Fat: 7g

  • Saturated Fat: 4.5g

  • Sugars: 13g

  • Sodium: 25mg

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