This recipe will take several months to make but is so worth it. First you will make the lemon infused Everclear, then you will add the sweet cream component.
Some people make it with vodka, but Everclear will infuse the flavors much better. While this recipe does not require a lot of hands-on time to make, it does take a few months from start to finish.
Keep in mind, this is only for people of legal drinking age and please, DO NOT DRINK AND DRIVE.
Limoncello di Crema
Makes about three, 750 ml bottles
- 14 organic lemons
- 750 ml Everclear (151 proof)
- 3 cups half and half
- 1 cup milk
- 4 cups sugar
- 1 Vanilla bean
1. Wash and dry the lemons. With a thin skin peeler, remove the lemon skin without any white part (gives the infusion a bitter taste). Infuse the lemon rind and alcohol in an airtight glass container, in a dark and cool place for a minimum of one month. (I did mine for 3 months). I found that a half gallon canning jar works well for this step. The alcohol will turn yellow.
Once you have infused the Everclear as long as
you choose, you will need to remove the lemon rind from the alcohol. You may want to filter the rind out, but I found
that since I had long strips of rind, it did not get pieces into the
alcohol. If you have smaller pieces,
just pour the alcohol through a strainer to filterer the lemon alcohol mixture.
|Notice the color of the Everclear. It's nice and yellow.|
3. Put the half and half, milk, sugar and whole vanilla bean in a pan and bring to a boil. Mix until the milk comes to a boil and the sugar dissolved. Allow to cool for several hours with the vanilla pod inside.
|Finally, limoncello di crema|
4. Remove the vanilla bean and strain, if necessary. Mix the milk mixture with the lemon / alcohol mixture. Fill clean bottles and close. Store the bottles in the freezer and serve very cold – The high alcohol content will not freeze the drink.