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Crema di Limoncello Recipe

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This recipe for Crema di Limoncello, by , is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michelle Yaras

Category:
Category:

Ingredients:  
Ingredients:  
5 lemons, scrubbed and dried
1 bottle (375 milliliters) 80-proof vodka
vanilla bean
2 cups half-and-half
2 cups sugar
cup water

Directions:
Directions:
Use vegetable peeler to remove only yellow zest from lemons. Process lemon zest and vodka in blender until lemon zest is reduced to fine particles, 15 to 30 seconds. Transfer mixture to airtight container and store in cool, dark place for 1 week.

Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Combine vanilla bean and seeds, half-and-half, sugar, and water in medium saucepan and bring to simmer over medium heat. Simmer, stirring frequently, until sugar is completely dissolved. Set aside and let cool completely.

Strain vanilla mixture through cheesecloth-lined fine-mesh strainer set over medium bowl. Strain zest mixture through strainer and press on solids to extract as much liquid as possible; discard solids. Whisk to combine. Transfer to bottle and refrigerate until cold. Serve in chilled glasses. Crema di limoncello can be refrigerated for up to 1 year.

Number Of Servings:
Number Of Servings:
About 5 cups
Personal Notes:
Personal Notes:
Do not throw the vanilla bean away. Rinse and dry the vanilla bean after you strain the cream mixture. Place in an air-tight container and cover with up to 2 cups sugar. Store for 2 to 3 weeks before using. Use sugar when you want an extra vanilla kick. Continue to add sugar, stirring after each addition, and additional beans you use.

 

 

 

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