crema di limoncelloNovember 27, 2011
a lemon-creamsicle liqueur? whoa! my mom’s homemade irish cream, with whiskey, eggs, and a mess of other strange things, was completely magickal. this sounds easier: just infuse, heat milk, and combine? i’m in!
2 cups Everclear (You could substitute vodka in this recipe, but Everclear has a higher alcohol content than other vodkas. If you use another vodka, reduce the amount of milk used)
4 cups of whole milk
1.5 cups of sugar
1 teaspoon vanilla (or half a a vanilla bean)
Cheesecloth or a fine mesh strainer
Zest the lemons (using a grater, or by peeling strips off with a knife/peeler). Place Everclear and lemon zest into a jar and seal. Store in a cool, dry place for one week (or more. I let mine steep for two weeks). Strain using cheesecloth or strainer to remove zest.
In a small pot or saucepan, warm the milk over medium heat. Add in the sugar and the vanilla, and cook (stirring frequently) until the sugar has dissolved. Remove milk mixture from heat and allow to cool.
Once cool, mix milk and infused Everclear together in a large bowl or pitcher. Funnel into bottles, jars, or other tightly sealed containers. Store in the fridge or freezer. Serve chilled.
Note: Limoncello is usually served as an after dinner cocktail. I like to serve it in small glasses, poured straight out of the freezer. The colder the better!