Limoncello Cream



The ideal way to end your dinners with friends on a fresh note? Without a doubt, limoncello, the quintessential homemade liqueur that everyone agrees on. So loved that it has been revisited through enticing variations such as the limoncello cream we are proposing here: a smooth and tantalizing creamy liqueur that will release the most intense aroma of these precious and golden citrus fruits as soon as it is poured into small glasses. Limoncello cream can also become a delicious DIY gift to bring to your friends: choose bottles decorated with original shapes, we are sure you will make an impression!

Try these variations as well:

  • Meloncello
  • Mandarin and cinnamon cream liqueur
  • Cocoa and vanilla cream
  • Chocolate liqueur
  • Quick Limoncello
Ingredients for about 4.4 lbs of Limoncello Cream
Lemon peel 8
Pure alcohol 17.6 oz (500 g) - at 95°
Fresh liquid cream 2 cups (500 g)
Whole milk 2 cups (500 g)
Vanilla bean 1
Sugar 5 cups (1 kg)

How to prepare Limoncello Cream

To make limoncello cream, thoroughly rinse the untreated lemons under running water 1 (if possible, choose Amalfi lemons), then dry them well with a cloth 2 and cut strips of peel with a vegetable peeler, taking care to not remove the white part which has a bitter taste 3. You should obtain about 6.7 oz of lemon peel.

Now take a glass jar with an airtight seal and pour inside 17.6 oz of alcohol 4, also add the lemon peels 5. To flavor the syrup, take a vanilla pod and slit it lengthwise with a sharp knife 6

Then insert it into the jar 7, this way it will release the aroma of its internal seeds more intensely. Close the jar 8 and let it macerate for a month in a dark and cool place. From time to time (once a day will be enough) shake the jar. After the maceration time, take out the lemon peels and filter the liquid with a strainer 9;

collecting the syrup in a bowl 10. Pour the cream and the milk into a saucepan 11, add the sugar 12

and bring to a boil over moderate heat 13. Once it boils, remove from the heat, let it cool and pour the mixture into the filtered liquid 14. Blend the liquids with an immersion blender 15.

until a smooth cream is obtained 16. With the help of a funnel, transfer the limoncello cream into the appropriate liquor bottles 17 and close with a cork 18 (or you can use a screw cap or even a swing-top bottle). Store the bottles in the freezer and wait about 1 month before serving. This way the limoncello cream will acquire an intense flavor and the alcoholic part will become smoother.

How to store

The limoncello cream can be stored for about 3 months in the freezer or refrigerator.


The limoncello cream can be enjoyed on its own as a digestive after a meal, or added to crushed ice to create a sort of slushy, to enrich a scoop of ice cream, or even to flavor the cream of a cake filling. In all cases, it will still be a delight!