How to Make CREMA DI LIMONCELLO Like an Italian Nonna

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Cut off the ends of the lemons with a sharp knife.
2. Peel the lemons in a spiral, cutting away as little white pith as possible, so the peel is very thin.
3. Put the peel in a container and pour the pure alcohol over it. Close the lid tightly and let it steep for 15 days.
4. Shake the container from time to time, then keep it in a dark place.
5. Boil the milk for 20 minutes and skim off the skin on the surface.
6. Add the sugar to the hot milk and stir gently until fully dissolved.
7. Cover the milk and let it cool completely, then stir in a spoonful of vanilla.
8. Once the milk mixture is cool, strain the infused alcohol into the pot to keep out the peel. Stir well.
9. Pour a little of the mixture into a container, swirl it, then add it back to get all the remaining alcohol out of the container. Stir with a wooden spoon.
10. Bottle the mixture using a ladle and funnel, leaving headspace for it to expand, then freeze.
11. Swirl the bottles from time to time while they freeze to mix the limoncello.
12. Pour the chilled limoncello into small shot glasses to serve.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

LemonMilk