This is a softer and creamy version of limoncello that is easier going down and a little more decadent.
[cooked-sharing]
Wash lemons.
Peel lemons, making sure to take only the yellow skin and not the white part beneath the skin (pith). The white pith is very bitter and will ruin your Crema di Limoncello.
Place lemon peels and alcohol in a glass or stainless steel bowl. Cover bowl and let rest for at least 7 days.
In a large pot, bring milk to a boil
Add the sugar to the milk. Simmer for about 10 minutes
Strain the lemon peels from the alcohol (DO NOT THROW AWAY THE ALCOHOL)
Add the lemon peels to the milk. Simmer for another 10 minutes.
Remove pot of milk/lemon peels from heat. Let cool.
When cool, remove the peels with a slotted spoon or sieve.
Add the alcohol and vanilla extract to the milk mixture.
Crema di Limoncello is now ready to bottle
Keep bottled in the freezer. Serve directly from freezer.
Ingredients
Directions
Wash lemons.
Peel lemons, making sure to take only the yellow skin and not the white part beneath the skin (pith). The white pith is very bitter and will ruin your Crema di Limoncello.
Place lemon peels and alcohol in a glass or stainless steel bowl. Cover bowl and let rest for at least 7 days.
In a large pot, bring milk to a boil
Add the sugar to the milk. Simmer for about 10 minutes
Strain the lemon peels from the alcohol (DO NOT THROW AWAY THE ALCOHOL)
Add the lemon peels to the milk. Simmer for another 10 minutes.
Remove pot of milk/lemon peels from heat. Let cool.
When cool, remove the peels with a slotted spoon or sieve.
Add the alcohol and vanilla extract to the milk mixture.
Crema di Limoncello is now ready to bottle
Keep bottled in the freezer. Serve directly from freezer.