Limoncello Cream

INGREDIENTS

• 500 ml of 90-degree alcohol;
• 1 litre of whole milk;
• 300 ml of liquid cream;
• 10 untreated lemons;
• 700 g of sugar;
• 2 sachets of vanilla

STEP

1. Wash the lemons well;
2. Dry and peel the lemons, only the yellow part, please;
3. After that, immerse them in alcohol and let them macerate for about 15 days, shaking them from time to time;
4. After 15 days, take a saucepan and pour in the milk, cream, sugar and vanilla;
5. Mix and simmer (on low heat) for about 10 minutes to dissolve the sugar well, turn off and let cool;
6. Now take the alcohol, filter it twice, removing the peels and various residues. If you use a sterile gauze, it’s even better;
7. Add the alcohol to the now cooled milk and cream, mix and bottle (recommend sterilized bottles with airtight seals) and close hermetically;
8. Leave to rest in the fridge for 1 day, then store in the freezer and take it out when ready to use, shaking it lightly;
9. It’s so good that words can’t describe it, you have to taste it!!