Crema di Limoncello (Cream of Limoncello) Recipe

Crema di limoncello? Limoncello cream is the ultimate solution to “what do you do when life gives you lemons?” You make limoncello! 



– 12 lemons, zested – 1 (750 mL) bottle Everclear 190 proof – 1 1/2 quarts whole milk – 7 1/2 cups white sugar – 1 (3g) packet powdered pure vanilla extract, such as Paneangeli® Vanillina, or  1 teaspoon vanilla extract – 3 (750 mL) decorative bottles with tight-fitting lids, or more if bottles are smaller

Flour Bowl

Step 1

Rinse and scrape lemons to remove wax. Use a vegetable peeler or sharp knife to remove the yellow lemon peel without the white pith. 


Flour Bowl

Step 2

Use a big glass jar with a tight lid to store lemon zest. Replace and secure lid after pouring Everclear over lemon zest. Leave at room temperature in the dark for 2 weeks. 

Flour Bowl

Step 3

Heat milk and sugar in a large heavy-bottomed pan over medium heat until sugar dissolves and mixture is heated but not boiling, stirring occasionally. 

Flour Bowl

Step 4

Strain lemon mixture into milk mixture, removing any zest, using a fine sieve or cheesecloth. Mix well. Pour into a pour-spout container, decant into decorative bottles, and freeze. 

Also See

Aperol Sour Recipe