Limoncello cream

Limoncello cream

Ingredients

• 8 untreated lemons
• 500ml liquid cream
• 1 vanilla bean
• 500ml 95° pure alcohol
• 500ml whole milk
• 1 kilo of sugar

Preparation steps

1. Zest the lemon yellow, taking care not to put the white part between the skin and the flesh
2. In a container that closes hermetically put the alcohol, zest and vanilla bean split in half
3. Macerate at least 1 month in the cool place away from the light and shaking every day
4. 1 month later, in a saucepan, heat the milk and cream over medium heat.
5. Add the sugar and bring to a boil then remove from the heat
6. Cool completely
7. Mix the cream with the filtered alcohol
8. Put in hermetically sealed bottles and cool the bottles for another 30 days