Crema di Limoncello

 

Ingredients

• Ingredents
• 8 lemons home-grown or untreated
• ½ lt – 2 cups alcohol 95% or 151 proof grain alcohol or 650 ml –  2 ¾ cups Vodka
• ½ lt – 2 cups fresh cream
• ½ lt – 2 cups milk
• 1 kg – 5 cups sugar
• 1 vanilla pod

Instructions

1. Peel the lemons, removing as much of the white part from the peel as possible otherwise this will make your Crema di Limoncello bitter.
2. Put the lemon peels in a jar with all the alcohol. Close it with a tight lid and keep it in a cool, dark place for 30 days.
   
3. When the 30 days have passed, put the sugar in a pot with the milk, cream and scraped vanilla pod and heat it on the fire until the sugar has dissolved. Set aside until completely cold.
4. Add this mixture to the lemon peel and alcohol mixture (which will be yellow by now) and mix well.
5. Filter it and bottle it.
   
6. Keep it in the fridge for 10 to 15 days before serving.
7. Serve chilled, after meals (I usually keep it for 15 – 20 minutes in the freezer just before serving).

Ingredients

10 lemons, peels only

1 (750-milliliter) bottle Everclear (190 proof)

2 quarts half and half

4 cups granulated sugar

2 teaspoons vanilla extract

Directions

Place the lemon peels in a pitcher or jar and cover with the Everclear. Cover and let steep for at least 1 week or up to 1 month.

When ready to make the cream, add the half and half to a pot and heat on medium low. Add the sugar and vanilla and stir constantly until sugar is dissolved. Remove from the heat and let cool completely.

Strain the lemon peels from the alcohol and pour the infused alcohol into the cooled cream. Stir well to combine. Divide into bottles and store in the freezer until ready to drink.

Read More: https://www.tastingtable.com/1382328/homemade-crema-di-limoncello-recipe/

Ingredients:

5 lemons, scrubbed
375 mL 80-proof vodka
1/2 vanilla bean
2 1/2 cups half-and-half
2 cups sugar
1/2 cup water

Directions:

1. Use a vegetable peeler to remove lemon peel from the lemons.

2. Place lemon peels in a blender with the vodka. Process until the lemon is in very small pieces.

3. Transfer the lemon vodka to an airtight container and let steep for 1 week in a cool dark place.

4. Strain lemon vodka through a cheesecloth-lined strainer set over a medium bowl. Discard solids.

5. Cut vanilla bean in half lengthwise. Scrape out the seeds.

6. In a large saucepan, combine vanilla bean and seeds, half-and-half, sugar and water. Bring to a simmer over medium heat. Simmer, stirring frequently, until sugar is dissolved. Remove from heat then set aside to cool completely.

7. Strain vanilla mixture through a cheesecloth-lined strainer set over a large bowl. Add the infused vodka and whisk to combine.

8. Transfer the crema di limoncello to bottles and refrigerate until cold. (Can be refrigerated for up to 1 year.)