Crema di Limoncello
Limoncello di crema is a sweet version of the limoncello digestive prepared with milk! If you adore lemon desserts this one is for you. Best kept in the freezer it is easy to prepare and refreshing to drink either after your meal or to accompany dessert.
My Nonna’s Limoncello recipe is one of my most popular ever posts, and in the video she explains the method to making this Crema, but doesn’t showcase it – so of course everyone asked! You can now carefully prepare this delicious Italian lemon drink with a sweet yet slightly tart flavor.Nonna’s crema di limoncello uses organic lemons to create a light, refreshing, zesty drink with a little kick. If you’ve tried Limoncello before and are looking for something a little sweeter, look no further – make this following Nonna’s method and then gift it in small bottles to friends..if you’re able to share!
Watch the Crema di Limoncello video recipe:
How To Make CREMA DI LIMONCELLO Like an Italian Nonna
Vincenzo’s Plate Tips
Cut Only the Rind of the Lemons
Be very careful when removing the lemon rinds, as it’s best only to get the very thin exterior of the citrus. Cut slowly in a spiral with a sharp knife to ensure control and as little of the white interior of the lemon as possible to provide the most flavor for the alcohol.
Get The Right Lemons
Make sure your lemons are high quality! Nonna uses lemons from Sicily, but if that’s not possible, just ensure they’re organic and pesticide-free. Farmers’ markets, local trees in your area, or farming acquaintances are good places to source your lemons for crema di limoncello.
What to do With Leftover Lemons
Once you get the rinds, you can use the unused lemons for other recipes! You can make lemonade, lemon chicken, biscuits, lemon pasta, anything! Check my other recipes for suggestions on how to best use your remaining lemons!
Limoncello Freezer vs. Refrigerator
It’s best to freeze the crema di limoncello rather than refrigerate it, because the milk will spoil easily if left in the refrigerator. The mixture will not freeze fully in the freezer due to the alcohol, so it’s the best method for storing the crema di limoncello.
Add Any Kind of Fruits
Though this mixture is prepared with lemons, there are many choices beyond lemons to marinate with the alcohol to provide the flavor of the mixture. You could use oranges, strawberries, basil, mandarins, melon and many others. The choice is yours!
Make Sure The Sugar Completely Melts
After boiling the milk, stir the mixture thoroughly to ensure the sugar is fully melted. Crema di limoncello is best when the final mix is smooth.
Get Every Last Drop!
After pouring the marinated alcohol into the crema, be sure to pour some of the crema mixture into the container with the marinated lemon rinds to get the remaining alcohol. Use a ladle to pour a small amount into the container and then mix before pouring back into the crema.
How to Serve Crema di Limoncello
Crema di limoncello is served in tiny shot glasses to best savour the flavour of the final drink. Make sure the mixture remains in the freezer for the best taste! Salute!
Crema di Limoncello
Here are the instructions on how to prepare Nonna’s crema di limoncello. This drink recipe is
more than 40 years old and is the best available to make this creamy, citrusy mixture. If you’re
preparing this for a gathering, it will sure go quickly!
Equipment
- 1 Container to marinate lemons
- Glass bottles for the cream
- 1 knife
- 1 Pot to boil the cream
- 1 Spoon
- 1 Ladle
- 1 Funnel
- 1 wooden spoon
- Small glasses
Ingredients
- 9 organic lemons
- 0.26 gallon pure alcohol 1 liter
- 0.52 gallon milk 2 liters
- ½ spoon vanilla powder or extract or extract
- 2.2 lbs sugar 1 kg
Instructions
To marinate the lemons
- Slice off the end of the lemons with a sharp knife.
- Cut the peel off the lemons in a spiral while making sure to cut as little of the white off of the lemon as possible. They should be very thin.
- Place the rind layers in the container and pour the pure alcohol over the lemon rinds.
- Tighten the lid to prevent evaporation and let the alcohol marinate for 15 days.
- Shake the mixture periodically to let the ingredients incorporate then place the container in a dark place.
To make the crema
- Boil the ½ gallon of milk for 20 minutes and remove milk skin from the surface.
- Add sugar to the milk and let the sugar melt then stir sugar in with the boiling milk to let it incorporate.
- Place the lid over the milk and let it completely cool down the milk once the sugar has melted then add a spoonful of vanilla.
To incorporate the alcohol
- Once crema mixture is cool, pour marinated alcohol through a strainer into the pot to prevent the rind from falling in.
- Stir mixture together then spoon a small amount into a container to mix around and pour to extract all remaining alcohol.
- Stir the mixture with a wooden spoon then bottle it with a ladle and funnel before placing them in the freezer.
- Leave space in the bottle for the mixture to expand – in other words, don’t fill them to the all the way to the top.
- Let the mixture freeze while periodically moving bottles around to incorporate the limoncello.
To serve the limoncello
- Remove bottles from the freezer and pour them into small shot glasses.
- Limoncello will keep in the freezer for more than a year – if you let it last that long.
Video
Tried this recipe?Let us know how it was!
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I love the idea of this. I’ve just made my second “batch” of Limoncello following your Nonna recipe and it’s the best. Sooo the million euro question… can I take the Limoncello I’ve already made and make the crema? Seems like I could add the already made Limoncello to the milk? Same ratio? Will that work or will it curdle?
I’m so glad to hear that you enjoyed making Limoncello following my Nonna’s recipe! And great question about using your Limoncello to make the crema.
Yes, you can definitely use the Limoncello you’ve already made to make the crema. Just be sure to follow the same ratio of Limoncello to milk and cream as the recipe calls for. Adding your already-made Limoncello to the milk and cream mixture should not cause it to curdle as long as you mix it well and slowly heat the mixture while stirring constantly.
Chef, in the U.S. would Everclear be an acceptable pure alcohol?
In the United States, Everclear is legally available as a pure alcohol for cooking and medicinal purposes, but it is not meant for consumption as a beverage due to its high alcohol content.
One way to tame down the alcohol taste and smell is to dilute the limoncello with more simple syrup. You can try adding more simple syrup gradually until you reach the desired taste. Another option is to let the limoncello sit for a few more days or even weeks to allow the flavors to blend and mellow out.
What if I used vodka, but double the amount?
If you choose to use vodka instead, you can certainly double the amount to maintain the desired potency and flavor balance. Keep in mind that vodka has a lower alcohol content than pure grain alcohol, so increasing the amount will help compensate for that difference.
However, it’s important to note that doubling the amount of vodka may slightly alter the overall taste and texture of the crema di limoncello. The flavor might be a bit milder, and the consistency could be slightly thinner. I recommend adjusting the amount of sugar and lemon zest accordingly to ensure the desired sweetness and flavor are achieved.
The recipe calls for ½ spoon vanilla powder or extract. Is that a tea spoon or table spoon??
Vanilla powder is a dry, powdered form of vanilla extract. It is made by evaporating the water from vanilla extract, leaving behind a concentrated powder. Vanilla powder has a more concentrated flavor than vanilla extract, so you only need to use half as much.
What is the purpose of boiling the milk? Is that needed if milk is pasteurized?
Boiling the milk in crema di limoncello is recommended to sterilize it, thicken the crema, and caramelize the sugar. Even if the milk is pasteurized, it is still a good idea to boil it before adding it to the crema di limoncello mixture. If you choose not to boil the milk, be sure to use it fresh and store it properly before adding it to the crema di limoncello mixture.
I would like to make this and am worrying about the milk curdling. This happened to me when I made a different recipe.
Does your nonna use whole milk?
Whole milk is often used in these recipes because of its higher fat content, which can help prevent curdling. If you’ve had issues with curdling before, I recommend using whole milk for a smoother and creamier result.
It froze on me completely in the freezer !! I’m not sure why. I got to taste it last night once it got cold, but today is frozen. Would you have any ideas why ?
Ciao amico! I’m sorry to hear your Crema de Limoncello froze unexpectedly. The high alcohol and sugar content in Limoncello can influence its freezing point. To address this, try storing it in a slightly warmer part of the freezer and give it a gentle stir if it becomes slushy before serving
How long will it last in the refrigerator?
Great question! Crema di limoncello can last for several weeks to a couple of months when stored in the refrigerator. The high alcohol content from the limoncello helps preserve the mixture.
In the US what Alcohol do you recommend we use for this recipe?
Thank-you
Linda Hitchcock
I recommend using a high-proof, neutral grain spirit like Everclear or a high-quality vodka.