CREMA DE LIMONCELLO

1 Liter Grain Alcohol (Everclear)
9 1/3 Cups Sugar
8 Lemons
2 Liters UHT (Ultra High Temperatures) Borden’s Whole Milk
1 Packet Powdered Vanilla
(7 Tsp. Vanilla Extract)

Using a vegetable peeler, remove the zest from 8 lemons in strips. Make sure white pith is removed.

In large glass container soak the lemon zest strips in the alcohol.  Keep covered and shake gently everyday for 7 days.

Remove the lemon zest strips and discard.

Put alcohol in large pot.  Add 2 liters of the UHT Milk, sugar and vanilla powder OR extract.

Bring to boil, stirring constantly so milk does not burn.

Remove from heat and allow to cool thoroughly until room temperature.

Before bottling the mixture use your hand mixer and beat until you have a creamy froth.

Bottle and store in freezer.

HELPFUL HINTS

UHT (Ultra High Temperatures) Whole milk is found on shelves.  They will be in box’s (much like broth stocks) and not in cans.  You may have to search these out.  There are a few producers in addition to Borden’s.

It’s worth the search!!

I’ve learned from the Italians to do whatever I can to preserve our culinary natural resources.

The strips of used lemon strips I grind up in the garbage disposal to freshen it.

The juice from the lemons is used to make fresh lemonade and/or I freeze the fresh juice from the lemons into ice cube trays.  Once frozen I remove and store in a zip lock bag.  When I need fresh lemon juice for a recipe I take out a cube or two and let it melt.

I’ve made a batch using Splenda instead of sugar and it was delicious.
 -
 I learned how to make this luxurious nectar from my friends Dario and Mary Rose Bognani, who live in Tuscany.  It was Mary Rose who discovered that by whipping Dario's basic mixture you could create the frothy finish.

Dario is the Maitre'd and Wine Guru Extraordinaire at Ristorante Villa Campestri.

Share a beautiful son, Aeros.