Crema di Limoncello
Crema di Limoncello might be just the side dish you are searching for. For $1.92 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 891 calories, 12g of protein, and 11g of fat per serving. This recipe serves 6. This recipe from Simply Recipes requires lemons, sugar, vanilla bean, and whole milk. 819 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 79%, this dish is pretty good. Users who liked this recipe also liked Limoncello Pound Cake with Meyer Lemon Curd Filling & Goat Cheese, Thyme and Limoncello Icing, Helado de Maíz y Crema (Corn-Creman Ice Cream), and Limoncello Gelato.
Servings: 6
Ingredients:
10 lemons
5 cups sugar (1 kilogram or 2.2 pounds)
1/2 vanilla bean, seeds and pod
8 cups (1.9 liters) whole milk
Equipment:
grater
zester
cheesecloth
sauce pan
pot
bowl
colander
funnel
Cooking instruction summary:
1 Zest the lemons using a lemon zester or the fine groove side of a grater. (Save the zested lemons and use them for some of our great lemon recipes!) Place the zest and the Everclear in a container and allow to infuse in a dark, cool place for a week. After a week has passed strain the liquid through the cheesecloth into a very large glass, stainless steel, or ceramic bowl.2 In a large stockpot or sauce pan, warm the milk, sugar, and vanilla bean seeds and pod over medium heat and cook, stirring frequently, until dissolved. Remove from the heat and allow the mixture to cool to room temperature (this will take a few hours). Discard the vanilla bean (wash it and save it for another use) and strain the mixture through the cheesecloth.3 Combine the Everclear infusion with the sweet milk and stir together. Pass through a colander lined with cheesecloth to catch any solids. Funnel into bottles and store in the freezer. Be sure to leave room in the bottles for the mixture to expand if it freezes to avoid an explosion. Use within six months. Serve small amounts in chilled glasses.
Step by step:
1. 1 Zest the lemons using a lemon zester or the fine groove side of a grater. (Save the zested lemons and use them for some of our great lemon recipes!)
2. Place the zest and the Everclear in a container and allow to infuse in a dark, cool place for a week. After a week has passed strain the liquid through the cheesecloth into a very large glass, stainless steel, or ceramic bowl.2 In a large stockpot or sauce pan, warm the milk, sugar, and vanilla bean seeds and pod over medium heat and cook, stirring frequently, until dissolved.
3. Remove from the heat and allow the mixture to cool to room temperature (this will take a few hours). Discard the vanilla bean (wash it and save it for another use) and strain the mixture through the cheesecloth.3
4. Combine the Everclear infusion with the sweet milk and stir together. Pass through a colander lined with cheesecloth to catch any solids. Funnel into bottles and store in the freezer. Be sure to leave room in the bottles for the mixture to expand if it freezes to avoid an explosion. Use within six months.
5. Serve small amounts in chilled glasses.
Nutrition Information:
covered percent of daily need
