Sicilian Limoncello Cream is an exquisite Italian liqueur that effortlessly marries the tart essence of lemons with the rich, velvety smoothness of cream. The journey to create this tantalizing beverage begins with meticulously washing and zesting lemons, ensuring that only the fragrant yellow zest is utilized, thus avoiding the bitterness of the white pith. The zest is then steeped in pure grain alcohol (or vodka), permitting the spirit to absorb the bright, citrusy oils over a period of ten days. Daily gentle shaking ensures a thorough infusion.
After straining, this lemon-infused elixir is then combined with a luxuriously creamy mixture of whole milk, sugar, and vanilla bean. The milk mixture is delicately heated just until the sugar dissolves, then cooled and discarded of its vanilla bean before merging with the lemon essence. This union creates a harmonious blend that captures the sweet yet tangy soul of Sicilian Limoncello Cream.
Bottled and refrigerated for two weeks, the flavors meld into perfection, offering a silky, aromatic treat. Its smooth, creamy texture makes it an ideal after-dinner digestif, best enjoyed chilled. More than just a drink, Sicilian Limoncello Cream is a sensory journey to the sun-kissed lemon groves and idyllic landscapes of Sicily, encapsulating the essence of Italian craftsmanship and tradition in every sublime sip.
Ingredients
10 organic lemons
1 liter pure grain alcohol (or vodka 95%)
1.2 liters whole milk
1 kilogram sugar
1 vanilla bean
Directions
1. Begin by thoroughly washing the lemons with warm water to remove any wax or residues. Pat them dry with a clean towel.
2. Use a sharp peeler or a zester to remove the zest from the lemons, making sure to avoid the white pith, which can add bitterness to the Limoncello. Place the lemon zest in a large, airtight glass jar.
3. Pour the pure grain alcohol (or vodka) over the lemon zest in the jar. Seal the jar tightly and store it in a cool, dark place for at least 10 days, shaking it gently every day to infuse the alcohol with the lemon essence.
4. After the infusion period, strain the lemon zest from the alcohol using a fine-mesh sieve or cheesecloth. Set the infused alcohol aside.
5. In a large pot, combine the whole milk, sugar, and vanilla bean (split lengthwise and seeds scraped into the mixture). Heat the mixture over low heat, stirring constantly until the sugar is completely dissolved. Do not let the mixture boil.
6. Once the sugar is dissolved, remove the pot from the heat and let the milk mixture cool to room temperature. Discard the vanilla bean.
7. Once the milk mixture is completely cooled, combine it with the infused alcohol. Stir well to blend all the ingredients evenly.
8. Use a funnel to carefully pour the Limoncello Cream into sterilized bottles, sealing them tightly with caps or corks.
9. Store the bottles in the refrigerator for at least 2 weeks before serving, giving the flavors time to meld and develop. Remember to shake the bottle gently before serving, as separation may occur.
10. Serve the Sicilian Limoncello Cream chilled and enjoy!