Preparation Time: 30 minutes
Cooking Time: 20 minutes
Resting Time: 7 days
Total Time: 7 days 50 minutes
Yield: Approximately 2 liters
Servings: 20 servings
Ingredients
- 10 large organic lemons
- 750 ml high-proof vodka (40–50% alcohol)
- 4 cups whole milk
- 2 cups heavy cream
- 3 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1 pinch salt
Equipment Needed
- Vegetable peeler
- Large glass jar with lid
- Fine mesh strainer
- Cheesecloth
- Large saucepan
- Funnel
- Sterilized glass bottles
Instructions
Step 1: Prepare the Lemon Zest
Wash the lemons thoroughly under cold running water. Dry them completely using a clean kitchen towel.
Using a vegetable peeler, carefully remove the yellow outer peel from each lemon. Avoid the white pith underneath, as it can add bitterness to the finished liqueur.
Place all the lemon peels into a large glass jar.
Step 2: Infuse the Alcohol
Pour the vodka over the lemon peels. Seal the jar tightly and store it in a cool, dark place.
Allow the mixture to infuse for 5 to 7 days. Shake the jar gently once daily to help release the oils from the lemon zest.
During this period, the alcohol will gradually develop a bright yellow color and a strong citrus aroma.
Step 3: Prepare the Cream Base
After the infusion period is complete, combine the milk, heavy cream, sugar, and salt in a large saucepan.
Heat the mixture over medium heat, stirring frequently until the sugar is completely dissolved.
Do not allow the mixture to boil. Keep the temperature gentle to preserve the creamy texture.
Remove the saucepan from the heat and stir in the vanilla extract.
Allow the cream mixture to cool completely to room temperature.
Step 4: Strain the Lemon Infusion
Using a fine mesh strainer lined with cheesecloth, strain the lemon-infused vodka into a clean bowl.
Discard the lemon peels.
The liquid should be clear, fragrant, and deeply yellow.
Step 5: Combine the Ingredients
Slowly pour the cooled cream mixture into the lemon-infused vodka while stirring continuously.
Mix until fully combined and smooth.
The mixture will become pale yellow and creamy.
Step 6: Bottle the Limoncello Cream
Using a funnel, transfer the finished limoncello cream into sterilized glass bottles.
Seal the bottles tightly.
Store them in the refrigerator for at least 24 hours before serving to allow the flavors to blend.
Step 7: Serve and Enjoy
Serve the limoncello cream thoroughly chilled.
Shake the bottle gently before each use, as natural separation may occur during storage.
Enjoy it as an after-dinner digestif, pour it over ice cream, or use it in dessert recipes for a delicious lemon flavor.
Recipe Tips
- Use organic lemons whenever possible to avoid wax coatings and pesticides.
- Avoid removing the white pith when peeling the lemons.
- Ensure the cream mixture is completely cooled before mixing with alcohol.
- Sterilize all bottles and equipment to maximize shelf life.
- For a richer flavor, allow the bottled limoncello cream to mature for two weeks before serving.
Storage Instructions
Store homemade limoncello cream in sealed bottles in the refrigerator.
It will remain fresh for approximately 2 to 3 months when properly refrigerated.
Do not freeze, as freezing may affect the texture and consistency.
Always shake well before serving.
Serving Suggestions
- Serve chilled in small liqueur glasses.
- Drizzle over vanilla ice cream.
- Add to coffee for a creamy citrus twist.
- Use as a filling flavoring in cakes and pastries.
- Mix into dessert cocktails and milkshakes.
Nutrition Information
Per Serving (Approximate)
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 20mg
- Total Carbohydrates: 18g
- Sugars: 17g
- Protein: 2g
- Alcohol: 8g