Limoncello cream homemade

Limoncello cream is a typical Italian liqueur made with lemon peel, alcohol, milk and cream. It is served iced and is very tasty. It’s a very simple recipe to make and with very few ingredients. The limoncello cream can be kept in the freezer for six months.

limoncello cream

Video recipe of the day

  • DifficultyVery easy
  • CostCheap
  • Preparation time20 Minutes
  • Rest time15 Days
  • Cooking time10 Minutes
  • Cooking methodStove
  • CuisineItalian
  • SeasonalityEvergreen


6 lemon zest
1 vanilla bean
12 ounces sugar
10 ounces alcohol
10 ounces milk
10 ounces sour cream


1 Pot
1 Jar
1 Whip
1 Colander


Wash the lemons well under running water. Dry them with a cloth and remove the peel with a potato peeler, being careful not to take the white part because it has a bitter taste. Open the vanilla pod in half lengthwise. Put the lemon peels in a jar, add the alcohol and the vanilla pod. Close with a lid and leave to macerate for 15 days in a dark and cool place. After 15 days, remove the lemon peels and vanilla, if necessary filter through a narrow mesh strainer. In a saucepan, pour the milk, cream and sugar, heat over low heat and boil for 5 minutes. Remove from the heat and allow to cool. Add the limoncello and mix with a whisk. Pour into bottles and store in the freezer for 6 months.

Cook’s tips

Choose untreated organic lemons

With the same recipe it is possible to prepare the orange liqueur

The limoncello cream can be kept in the freezer for six months.

Recipes with lemon

Lemon polenta cake

The lemon meringue cake

Limoncello cream

Do you like my recipes? Then stay up to date by following my Facebook page.

Also follow me on Pinterest.

5.0 / 5
Thanks for voting!

Leave a Reply

Your email address will not be published. Required fields are marked *