CREMA DI LIMONCELLO
Tim C: This is a very nice variation on the standard Limoncello, which I enjoyed at a dinner in my Dad's hometown mountain village of Soveria-Simeri. I visited my Dad's cousin, Anna Caputo and her family, and they brought this out with semi-sweet biscotti, served ice cold. I am so glad they shared the family recipe!
Provided by soveria
Categories European
Time P5DT1h
Yield 1/2 Gallon
Number Of Ingredients 6
Steps:
- Using a paring knife or veggie grater, trim the zest from the lemons, leaving the white part behind, and steep the zest in the alcohol for several days (4-5), shaking the jar daily.
- In a large 1-2 gallon pot, Combine the water, half & half, and sugar and bring to a boil 4-5 times (10 minutes cool-time in bet'n), 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 vanilla and 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 to mellow. Yes, room temperature is ok since there is enough alcohol in there to kill a horse :-).
- Store it in the freezer, and it's ready to serve anytime!
Nutrition Facts : Calories 6983.2, Fat 224.1, SaturatedFat 138.8, Cholesterol 716.3, Sodium 844.8, Carbohydrate 1229.6, Fiber 13, Sugar 1115.8, Protein 62.4
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