Crema di Limoncello Napoletana

A rich, dense, and velvety variation of the classic lemon liqueur. While traditional Limoncello is fresh and zesty, this creamy version is a true indulgence for the palate, perfect served ice-cold after a meal. The secret lies in using untreated lemons and a good vanilla bean to flavor the milk base.

Instructions

1. 1.

   Prepare the lemons: Wash the lemons thoroughly under running water and dry them carefully. Using a vegetable peeler or a very sharp knife, remove only the yellow part of the zest, being careful not to include any of the white pith, which is bitter.

   Time: 5 min
2. 2.

   Infuse the zest: Place the lemon zests in an airtight glass container and pour the pure grain alcohol over them. Seal the container and let it rest in a cool, dark place for about 7-10 days, shaking the jar once a day.

3. 3.

   Prepare the milk and cream base: After the infusion period, in a large pot, combine the fresh whole milk, liquid heavy cream, sugar, and the vanilla bean, split lengthwise.

   Time: 2 min
4. 4.

   Simmer the base: Bring the mixture to a gentle simmer over low heat, stirring continuously to completely dissolve the sugar. Turn off the heat as soon as you see the first bubbles. Remove the vanilla bean and let the mixture cool completely to room temperature.

   Time: 8 min
5. 5.

   Combine ingredients: Strain the alcohol through a fine-mesh sieve to remove all the lemon zests (which will have lost their color and turned whitish). Pour the flavored alcohol directly into the pot with the now-cold milk and cream mixture.

   Time: 3 min
6. 6.

   Bottle the liqueur: Stir well with a wooden spoon to fully combine everything. Transfer the Crema di Limoncello into clean, airtight glass bottles.

   Time: 5 min
7. 7.

   Rest and serve: Store the bottles in the freezer (due to the alcohol and sugar content, the cream will not freeze solid but will become dense and silky). Let it rest for at least one week before serving it well chilled.