Crema di limoncello? Limoncello cream is the ultimate solution to “what do you do when life gives you lemons?” You make limoncello!
Ingredient
– 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
Step 1
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.
Direction
Step 2
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.
Step 3
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.
Step 4
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.