LIMONCELLO CREAM: the easy recipe

La limoncello cream is an alcoholic cream made from whole milk, lemon, sugar, pure alcohol and vanilla.

The limoncello or limonello is a lemon liqueur of bright yellow color, sweet and lemony originating in Italy (Sorrento Peninsula, Capri, Sicily, Sardinia or Calabria). Sweet and aromatic, it can be served as an aperitif, but its usual destination is as a digestif, served frozen. Along the Amalfi Coast, it is served in small, chilled ceramic glasses. Traditionally, in some regions of Italy, a slice of panettone is dipped in limoncello.

Cream of Limoncello is made with dairy products to give a creamy texture and soften the lemon taste and alcohol content.

Level of difficulty: easy
Preparation time : 20 min
Rest time :  1 week
Cooking time : 5 min
Total time : 25 min + 1 week (rest)
Ingredients: for 1 l cream 
500 ml long-life whole milk
4 organic lemons
375 g sugar
250 ml of pure alcohol
1 vanilla pod


  • Choose untreated organic lemons.
  • Peel and extract the zests by removing the bitter white part.
  • Put in a glass bottle with the alcohol.
  • Close and store the bottle in the pantry for about 1 week.
  • After this time, take out the zest and put in a saucepan with the milk, sugar and the inside of the vanilla pod.
  • Cook until boiling, then turn off the heat and let cool completely.
  • Once cooled add the alcohol and mix well.
  • Bottle the limoncello cream and store in the freezer, as it does not freeze.
  • Use and taste!

Quote about cooking:

“A chef must choose very carefully the raw materials with which he wants and with which he has to work. "

Blackburn Eric

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