Limoncello Cream {Silky & Flavorful!}

Limoncello cream is a liqueur with incredible creamy lemon flavor. It’s lusciously smooth, typically pale yellow color with silky mouthfeel.

Cream of Limoncello or Crema di Limoncello (ital.) is one of the most delicious adult-only treats one can make from lemons.

Not to mention that it makes a thoughtful and unique gift for holidays and special occasions!

What Is Limoncello Cream?

Limoncello Cream is a variation on the classic Limoncello recipe but instead of sugar syrup, Limoncello Cream is made with milk and fresh whipping cream, giving it a richer and velvety texture. 

Its sweet creamy and citrus flavor is so refreshing and satisfying that it feels almost like a dessert.

Served straight from the freezer it will be dense so that you can even eat it with a spoon.

Just remember, it’s still pretty strong and as all alcohol beverages be sure to drink it responsibly.

Limoncello Cream is the perfect way to end a meal with family and friends on a hot summer day or during the winter holidays.

More Ways To Use Limoncello Cream

Drizzle it over ice cream, fresh fruit salad, or desserts.

Whether you like Italian Pandoro or Italian Panettone Cake, adding a drizzle of Limoncello Cream will make it the most indulgent Holiday treat!

How To Make Limoncello Cream – Step By Step

Just like Limoncello, limoncello cream is fairly easy to make at home.

All it takes is a little patience to allow the lemon peels to soak well in the alcohol, prepare cream syrup, mix and filter everything.

Step 1: Prepare Lemon Infused Alcohol

Start by  trimming lemons zest from organic lemons. It’s best to use a potato peeler but a small sharp knife will do as well.

The most important things is peel ONLY the yellow part of the zest. If you happen to have any excess white pith simply trim is further with a small sharp knife.

Put lemon peels in a glass jar with alcohol and let infuse for at least 10 days. Keep the jar in a dark place. Remember to shake or stir it occasionally, ideally once a day.

Once alcohol is infused, it should have bright yellow color and the lemons peels would be dull yellow compared to when just peeled.

Step 2: Prepare Cream Syrup

In a large pot add milk, whipping cream and sugar. If using vanilla pod, cut it in half lengthwise and scrape out all the seeds.

Put both the pod and the seeds in the pot. On SLOW heat bring the mixture to boil stirring from time to time.

Let simmer for 2 minutes then turn the heat off.  Continue to stir the mix every 2 minutes to prevent formation of the milk skin until the cream is warm.

Once cream syrup is warm cover it with a lid and let rest until completely cool. See extra tips on this below.

Step 3: Mix, Filter & Bottle

Once cream syrup has completely cooled add lemon infused alcohol and vanilla extract (only if you didn’t use the vanilla pod!).

Give a nice stir and strain.

If you used vanilla pod you might need to strain it several times or use a cheesecloth to remove all the seeds. If you used vanilla extract straining through a fine mesh strainer will be enough.

Bottle and store in the freezer.

Extra Tips For Success

• Make sure you only use the yellow part of the lemon zest and remove as much white pith as possible as it can give bitter taste to your Limoncello Cream.
• If the milk skin has formed on the cream syrup don’t remove it! Simply stir it in with a spatula. It’s essential that it stays in the mix since this is what makes limoncello cream dense and super creamy.
• You can speed up cooling process by putting cream syrup pot in the sink filled with cold water (but never in the fridge!).
• When removing the lid from the pot with cooled cream syrup, remember to do it quickly in order not to spill any water (condensed from the heat) on the lid into the cream syrup. Any water will dilute the cream syrup and that’s not what we want.
• Make sure cream syrup is completely cool before mixing it with lemon infused alcohol, otherwise it will curdle!
• If Limoncello Cream turns out too strong for your taste, simply add 2 extra tbsps of sugar and increase the amount of cream to make it equal parts with milk.

Storage Suggestions

Limoncello Cream is best stored in the freezer. It will last up to 4 months. As an alternative you can store it in the fridge and chill it in the freezer for 2 hours before serving. In this case Limoncello Cream should be consumed within a month.

How To Serve Limoncello Cream

It’s essential for limoncello cream to be served chilled to get the most dense and creamy consistency.

If you store it in the freezer simply take it out 5 minutes before serving and shake well. If storing in the fridge make sure to chill it for at least 2 hours in the freezer or better yet overnight.

FAQs

What is the yield of this recipe?

With this recipe you’ll be able to fill:

• 8.5 oz (250 ml) – 5 bottles + a little more left for tasting
• 6 oz (180 ml) – 7 bottles + more for tasting
• 5 oz (150 ml) – 9-10 bottles depending on how much you taste 😀

How strong is this Limoncello Cream?

This Limoncello Cream will be pretty strong and this is how it should be. This way it will thicken but won’t freeze in the freezer and you can store it for longer. If it’s your first time making Limoncello Cream just follow the recipe.

If it turns out too strong for your taste, simply increase the amount of whipping cream so that you have milk and cream in equal parts. and add 2 extra tablespoons of sugar when preparing the syrup.

Can I make it with other types of alcohol?

It’s not recommended. But if you can’t find 190 Proof, 95% alcohol, the only other alcohol you can try to make Limoncello Cream with is 151 Proof Pure Grain Alcohol (75.5% abv). In this case you’ll need to reduce the amount of syrup. Let me know if anyone needs precise calculations.

Vodka cannot be used for this recipe since it will turn Limoncello Cream into a kind of boozy slushy and a far cry from the thick cream.

If you love cream liqueurs, you should also try homemade Strawberry Cream Liqueur when strawberries will be in season!

Looking for more lemon-flavored adult drinks?

One of the favorites is Limoncello Spritz – easy and quick to make Limoncello & Prosecco cocktail. Perfect as a dre-dinner cocktail for your next gathering.

If you need more inspiration, check these easy and delicious Limoncello Cocktails you have easy prepare at home with no special equipment!

Full Recipe

Limoncello Cream

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Limoncello Cream is a creamy, dessert-like version of classic Limoncello Liqueur. It has intense lemon flavor but much more mellow and creamy. You'll love it!

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Prep Time30 minutes mins

Maceration Time10 days d

Course: Liqueurs

Cuisine: Italian

Ingredients

For Lemon Infused Alcohol

• ▢ 6 organic lemons
• ▢ 500 milliliters pure grain alcohol 190 proof/ 95% vol

For Cream Syrup

• ▢ 2 ¼ cup sugar , about 500 grams
• ▢ 2 ½ cup whole milk , 600 grams
• ▢ 1 ⅔ cup whipping cream , 400 grams
• ▢ 2 tsp vanilla extract or 1 vanilla pod

Instructions

Prepare Lemon Infused Alcohol

• Start by trimming lemons zest from organic lemons.

  It’s best to use a potato peeler but a small sharp knife will do as well. The most important things is peel ONLY the yellow part of the zest. If you happen to have any excess white pith simply trim is further with a small sharp knife.
  6 organic lemons
• Put lemon peels in a glass jar with alcohol and let infuse for at least 10 days. Keep the jar in a dark place. Remember to shake or stir it occasionally, ideally once a day.
  500 milliliters pure grain alcohol 190 proof/ 95% vol

Prepare Cream Syrup

• In a large pot add milk, whipping cream and sugar. If using vanilla pod, cut it in half lengthwise and scrape out all the seeds. Put both the pod and the seeds in the pot. On SLOW heat bring the mixture to boil stirring from time to time.
  2 ¼ cup sugar, 2 ½ cup whole milk, 1 ⅔ cup whipping cream, 2 tsp vanilla extract
• Let simmer for 2 minutes then turn the heat off. Continue to stir the mix every 2 minutes to prevent formation of the milk skin until it's warm. If the milk skin or film has formed don’t remove it. Simply stir it in with a spatula.

  Once cream syrup is warm cover it with a lid and let rest until completely cool. When removing the lid remember to do it quickly in order not to spill any water (condensed from the heat) on the lid into the cream syrup.

Mix, Filter & Bottle

• Once cream syrup has completely cooled add lemon infused alcohol and vanilla extract (only if you didn’t use the panilla pod!).
• Give a nice stir and strain.
• If you used vanilla pod you might need to strain it several times or use a cheesecloth to remove all the seeds. If you used vanilla extract straining through is fine mesh strainer will be enough.
• Bottle and store in the freezer until ready to serve.

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With this Limoncello Cream you can say Cheers or Salute.

Happy Holidays!