LORENA'S LIMONCELLO CREAM
We tasted this at my cousins' house in Italy this summer and it was pretty amazing. It's very easy to make, though. I made this recipe last week and it came out absolutely delicious. You want to drink it very cold, and it's considered a hot/warm weather recipe. If you like drinks like Bailey's Irish cream or other creamy liquors, you'll like this. It comes out with a beautiful pale yellow color -- a very pretty and refreshing drink. I'm clearly hooked on it! This recipe makes a LOT of limoncello cream, enough to give away as gifts.
8 lemons washed and dried
1 litre alcohol pure for cooking (you can use vodka though the pure alcohol leeches the color and flavor from the lemons better)
2 litre + 250 fresh milk
4 busti vanilla (these are packages of dried vanilla -- I don't know if you can get them in the US, but we brought some back from Italy)
1/2 small glass cognac (about 1.5 inches cognac)
1 kilo + 300 grams sugar
1. Zest the yellow part of the lemon rind only because the white part will make it bitter
2. Put the rind in alcohol for 2 days (or more depending on when you want to drink it)
3. On the third day, boil milk with sugar and vanilla. I used a technique I read about on the Internet -- bring the mixure to a boil, then take it off the burner, put it back on again and bring it back to a boil. Do this 4-5 times. Supposedly, this makes it creamier and keeps it from curdling. It seemed to work well.
4. Cool milk mixture and add alcohol and cognac
5. Mix and drink. Lorena said that it lasts a long time and the milk doesn't sour because of the alcohol. But, I'm keeping in the freezer (it shouldn't freeze but it should keep it fresh) and we'll see how long it lasts. I'll be bringing some to SoWal in October so we can try it together then.
Here's a version of the recipe that I found on the Internet:
4 organically grown lemons
a quart of grain alcohol
a quart of milk
a pound of sugar
a pint of water:
Using a paring knife, trim the zest from the lemons, leaving the white part behind, and steep the zest in the alcohol for several days, shaking the jar daily. Combine the water, milk, and sugar and bring it to a boil 4-5 times, removing it from the burner each time it boils up. This serves to keep it from curdling subsequently.
Once the milk has boiled up for the last time, remove it from the fire and let it cool a bit. Stir in the alcohol, at which point the mixture should become thick and creamy. Let the mixture cool a little more and bottle it, pouring it through a fine wire mesh strainer into a funnel to filter out lemon zest and any large curds that might have formed. Let it sit for 3-4 days, and it's ready to serve.
And here's another version from the Internet:
1 liter alcohol (Vodka)
7 lemons, washed and dried
3 cups sugar
1 quart half-and-half cream
20 ounces half-and-half cream
Zest the lemons and remove the white pithe. Place in a large container with the alcohol. Let sit for 1 to 2 weeks.
In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. Add the lemon/alcohol mixture into the pot using a strainer to catch the zest. Pour mixture into 2 bottles. Store in refrigerator for 3-5 days before drinking.
Continue to store in freezer.
We tasted this at my cousins' house in Italy this summer and it was pretty amazing. It's very easy to make, though. I made this recipe last week and it came out absolutely delicious. You want to drink it very cold, and it's considered a hot/warm weather recipe. If you like drinks like Bailey's Irish cream or other creamy liquors, you'll like this. It comes out with a beautiful pale yellow color -- a very pretty and refreshing drink. I'm clearly hooked on it! This recipe makes a LOT of limoncello cream, enough to give away as gifts.
8 lemons washed and dried
1 litre alcohol pure for cooking (you can use vodka though the pure alcohol leeches the color and flavor from the lemons better)
2 litre + 250 fresh milk
4 busti vanilla (these are packages of dried vanilla -- I don't know if you can get them in the US, but we brought some back from Italy)
1/2 small glass cognac (about 1.5 inches cognac)
1 kilo + 300 grams sugar
1. Zest the yellow part of the lemon rind only because the white part will make it bitter
2. Put the rind in alcohol for 2 days (or more depending on when you want to drink it)
3. On the third day, boil milk with sugar and vanilla. I used a technique I read about on the Internet -- bring the mixure to a boil, then take it off the burner, put it back on again and bring it back to a boil. Do this 4-5 times. Supposedly, this makes it creamier and keeps it from curdling. It seemed to work well.
4. Cool milk mixture and add alcohol and cognac
5. Mix and drink. Lorena said that it lasts a long time and the milk doesn't sour because of the alcohol. But, I'm keeping in the freezer (it shouldn't freeze but it should keep it fresh) and we'll see how long it lasts. I'll be bringing some to SoWal in October so we can try it together then.
Here's a version of the recipe that I found on the Internet:
4 organically grown lemons
a quart of grain alcohol
a quart of milk
a pound of sugar
a pint of water:
Using a paring knife, trim the zest from the lemons, leaving the white part behind, and steep the zest in the alcohol for several days, shaking the jar daily. Combine the water, milk, and sugar and bring it to a boil 4-5 times, removing it from the burner each time it boils up. This serves to keep it from curdling subsequently.
Once the milk has boiled up for the last time, remove it from the fire and let it cool a bit. Stir in the alcohol, at which point the mixture should become thick and creamy. Let the mixture cool a little more and bottle it, pouring it through a fine wire mesh strainer into a funnel to filter out lemon zest and any large curds that might have formed. Let it sit for 3-4 days, and it's ready to serve.
And here's another version from the Internet:
1 liter alcohol (Vodka)
7 lemons, washed and dried
3 cups sugar
1 quart half-and-half cream
20 ounces half-and-half cream
Zest the lemons and remove the white pithe. Place in a large container with the alcohol. Let sit for 1 to 2 weeks.
In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. Add the lemon/alcohol mixture into the pot using a strainer to catch the zest. Pour mixture into 2 bottles. Store in refrigerator for 3-5 days before drinking.
Continue to store in freezer.
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for gifts (i also make homemade kaluha (sp?)). I am definitely gonna do the cream this year though! Thanks!
and I've been cooking away at home to stock fresh vegetable recipes in the freezer . But I'll be caught up again soon and will post my favorite Italian recipes -- I have a lot of them - some old favorites and some new ones that I learned this summer...
