Crema di Limoncello

Prep Time: 30 minutes Infusion Time: 7–10 days Cook Time: 15 minutes Chilling Time: 24 hours Total Time: Approximately 8–11 days Difficulty: Easy Yield: About 1.8 liters (approximately 12–14 servings) Cuisine: Italian Method: Infusion Ingredients 8 large organic lemons 750 ml high-proof neutral spirit (such as vodka or grain spirit, around 40–95% ABV depending on

Equipment

• Vegetable peeler
• Large glass jar with a tight-fitting lid
• Fine-mesh strainer
• Cheesecloth or coffee filter
• Medium saucepan
• Whisk
• Measuring cups
• Sterilized glass bottles with lids or corks
• Funnel

Ingredients

• 8 large organic lemons
• 750 ml high-proof neutral spirit (such as vodka or grain spirit, around 40–95% ABV depending on preference and local availability)
• 3 cups whole milk
• 1 cup heavy cream
• 2½ cups granulated sugar
• 1 teaspoon pure vanilla extract (optional)

Instructions

Step 1: Prepare the Lemons

1. Wash the lemons thoroughly and dry them completely.
2. Using a vegetable peeler, remove only the yellow zest, avoiding the white pith underneath, which can add bitterness.
3. Place the zest into a clean glass jar.

Step 2: Infuse the Alcohol

1. Pour the neutral spirit over the lemon zest.
2. Seal the jar tightly.
3. Store it in a cool, dark place for 7–10 days , gently shaking the jar once a day to help extract the lemon oils.
4. As the infusion progresses, the alcohol will take on a bright yellow color and fragrant citrus aroma.

Step 3: Prepare the Cream Base

1. After the infusion period, combine the milk, heavy cream, and sugar in a medium saucepan.
2. Heat over medium-low heat , stirring frequently until the sugar dissolves completely.
3. Do not allow the mixture to boil.
4. If using vanilla extract, stir it in after removing the saucepan from the heat.
5. Allow the mixture to cool completely.

Step 4: Strain the Lemon Infusion

1. Strain the infused alcohol through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove all of the lemon zest.
2. The liquid should be clear and intensely aromatic.

Step 5: Combine

1. Slowly pour the strained lemon infusion into the cooled milk mixture while whisking continuously.
2. Mix until smooth and fully combined.

Step 6: Bottle the Crema di Limoncello

1. Using a funnel, pour the finished liqueur into sterilized glass bottles.
2. Seal tightly.

Step 7: Chill

1. Refrigerate the bottles for at least 24 hours before serving.
2. The flavors continue to mellow and improve over the next few days.
3. Shake gently before each use, as slight natural separation may occur.

Notes

Keep the bottles tightly sealed in the refrigerator for up to 1 month . For a thicker, frostier texture, store them in the freezer. The alcohol content helps prevent the mixture from freezing solid.