My obsession withlimoncello creamit started about four years ago. Since then, not a Sunday has gone by that I have never drunk after lunchlimoncello creamor meloncello. Inprepare the limoncello cream, the hardest part is avoiding lumps when you bring the milk and cream to a boil. Let's see togetherhow to prepare the limoncello creamand what are the ingredients!
- 8 lemons from organic farming
- 1 kg of sugar
- 1/2 liter of whole milk
- 1/2 liter of cream
- 1 vanilla pod
- 1/2 liter of pure alcohol at 95 °
Thoroughly wash the lemons and remove any residue, very common when dealing with organic farming products. With a potato peeler, peel the lemons, taking care to remove only the yellow peel.
Place the skins in a glass jug and add half a liter of pure alcohol. Macerate the peels inside the alcohol for about 30 days. Maceration must take place in a cool place, in the shade - or in the dark - and the jug must be hermetically sealed.
After the maceration period, boil the milk and cream together with the vanilla pod, cut in half for its length. After boiling, remove the pot from the heat and let it cool. Warning! Do not turn: remove the film that has formed on the surface and wait for further cooling. At this point add the sugar and stir until it is dissolved. Now let it cool completely and then remove the two pieces of vanilla.
Filter the alcohol and throw away the peels (they are great for lighting the fireplace in winter!). Add the alcohol to the sweet mixture (mixture of milk, cream and sugar), mix well and bottle. Before serving, let the liqueur rest in the freezer for about fifteen days.