Limoncello Cream

To make limoncello cream, thoroughly rinse the untreated lemons under running water 1 (if possible, choose Amalfi lemons), then dry them well with a cloth 2 and cut strips of peel with a vegetable peeler, taking care to not remove the white part which has a bitter taste 3. You should obtain about 6.7 oz of lemon peel.

Now take a glass jar with an airtight seal and pour inside 17.6 oz of alcohol 4, also add the lemon peels 5. To flavor the syrup, take a vanilla pod and slit it lengthwise with a sharp knife 6

Then insert it into the jar 7, this way it will release the aroma of its internal seeds more intensely. Close the jar 8 and let it macerate for a month in a dark and cool place. From time to time (once a day will be enough) shake the jar. After the maceration time, take out the lemon peels and filter the liquid with a strainer 9;

collecting the syrup in a bowl 10. Pour the cream and the milk into a saucepan 11, add the sugar 12

and bring to a boil over moderate heat 13. Once it boils, remove from the heat, let it cool and pour the mixture into the filtered liquid 14. Blend the liquids with an immersion blender 15.

until a smooth cream is obtained 16. With the help of a funnel, transfer the limoncello cream into the appropriate liquor bottles 17 and close with a cork 18 (or you can use a screw cap or even a swing-top bottle). Store the bottles in the freezer and wait about 1 month before serving. This way the limoncello cream will acquire an intense flavor and the alcoholic part will become smoother.