This Limoncello Cream is the perfect homemade Italian liqueur. Creamy and lemony made with just a few ingredients including vodka, fresh lemons, cream and milk it’s perfect anytime.

This of course another thing that I learned to love from being in Italy. This creamy liqueur goes down easy, maybe too easy?! If you prefer the classic Limoncello then this is the recipe for you! I love making a Limoncello Cake or even this Frozen Limoncello.

Recipe Ingredients

Lemons – fresh lemons
Vodka – good quality or proof grain alcohol
Cream – heavy, whole or whipping cream with at least 30% fat content
Milk – 2% milk
Sugar – fine sugar

What is fine sugar?

Fine or Caster sugar is slightly finer and dissolves more easily than regular granulated sugar. You can substitute it at a 1 for 1 basis or you can make your own fine sugar just by blending granulated sugar until fine.

How to wash lemons

To make limoncello, wash the lemons under running water 1, rub the peel with a new sponge to remove any impurities, then dry the lemons with a cloth 2. Peel the lemons with a potato peeler, you will only have to remove the yellow peel and not the white part which would be bitter.

What are the best lemons to use?

You want to use lemons that are as free of pesticides as possible, either homegrown or organic lemons would be perfect.

What is proof grain alcohol?

It is a pure grain alcohol that is distilled from a grain-based mash to a very high level of ethanol content. Italians use an alcohol called Alcool 95 which would be the equivalent to Everclear, I don’t like it because I find the alcohol content too strong, I prefer a good quality vodka.

What is the difference between lemon zest and lemon peel?

Lemon zest is considered just the outer part of the fruit without the white pith whereas the lemon is considered both. Although in this recipe we don’t want any white pith included.

How to make Limoncello Cream

To start wash the lemons well, remove the lemon peels be careful to remove as little white as possible.

In a large jar add the vodka and the lemon peel, place in a dark closet or room for 10-15 days. Once or twice a day swirl the liquid in the jar.

Lemon peel in vodka before and after resting.

Remove the peel from the jar and place the liquid back in the jar.

Vodka in the jar without the lemon peel.

In a medium saucepan add the peel with the cream and milk

Bring the mixture to a boil, remove from the heat.

Peel removed from the cream mixture in the pot.

Pass the liquid through a sieve in to a clean bowl and discard the peel. To the bowl add the sugar and stir until the sugar has dissolved. Let the mixture cool completely then add the vodka and mix together.

The vodka added to the cream mixture in the pot.

Pour the Limoncello into a clean bottle and refrigerate 3-5 days before serving. Shake well.

What is the origin of Limoncello?

There are a few stories about the origin of Limoncello, the origin of the liqueur was born in Southern Italy at the Amalfi coast and also Sorrento. One story tells us that the great Sorrento families would always off their guests a taste of the then experimental limoncello.

Of course in the city of Amalfi there are those that insist that origin is even older. They say that limoncello was used by fishermen and farmers especially in the morning to fight the cold.

And thirdly there are some who say that the first recipe originated inside a monastery. Whatever story is true it cannot be argued that Limoncello has become part of Italian Culture all over the world.

To defend itself against imitations, it has the Protected Geographical Indication (PGI). Meaning the authentic and original Limoncello is the one produced in the Sorrento area and only in some areas of Campania.

When is Limoncello served?

The limoncello cream can be enjoyed on its own as a digestive after a meal, or added to crushed ice to create a sort of grenadine, to enrich an ice cream sundae or even to flavor the cream of a dessert filling. In all cases it will still be a delight!

How to store Limoncello Cream

Conserve the drink in the fridge in a airtight container or tight fitting jar or bottle. It will keep for up to two weeks in the fridge or 2-3 weeks in the freezer. Shake well before serving.

So if you are looking to make your own Limoncello Cream, then I hope you give this recipe a try and let me know what you think. Enjoy!