Limoncello Cream

5 from 6 votes

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

Prep Time30

Maceration Time10

Total Time10 30

Course: Liqueurs

Cuisine: Italian

Servings:

Calories: 155kcal

Author: Svi

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 teaspoon 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 teaspoon 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.

Notes

See the Step By Step Pictures for a visual walk-through of the recipe.

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.

Nutrition