By Guest Blogger, Stephanie Parker
Welcome our next guest blogger to My Own Ideas! Stephanie Parker lives in Birmingham, Alabama with her husband and three kitties. She is an accounting manager by day and a passionate cook and baker by night. She writes her own blog called Plain Chicken where she shares her latest recipes and everyday happenings in her kitchen. Today she is going to share a recipe for Creamy Limoncello! I hope you enjoy her post and be sure to leave her a comment and check out her blog: http://plainchicken.blogspot.com
Several months ago my Mom sent me a link to an NPR article on homemade creamy limoncello. I’ve had limoncello before, but never creamy limoncello. I was intrigued. It looked easy, so I decided to give it a whirl.
This doesn’t take very much actual hands-on time. It just takes some planning. The rinds soak for a week, but in a pinch you can soak them for 48 hours. I ended up soaking mine for 9 days – the longer you soak them, the more intense the flavor will be.
Limoncello is meant to be served chilled. It is great as an after dinner drink or poured over ice cream with some fresh berries. I’ve tried it both ways and I can’t complain.
It is best to store the limoncello in the freezer. It won’t freeze because of the high alcohol content. I used Everclear. If you can’t find Everclear where you live, you can use 100 proof vodka.
This recipe makes about 4 quarts of Limoncello. That is way too much for me, so I shared it with friends and family. I found some bottles at World Market and decorated them with personalized labels and tags. It made a wonderful gift. Everyone loved it!
Makes just under 4 quarts
• 8 lemons
• 2 oranges
• 1 liter (33.8 ounces) pure alcohol (Everclear or 100 proof vodka), or 4 1/4 cups*
• 8 3/4 cups whole milk
• 5 pounds sugar (10 cups)
• 1 shot glass whiskey
• 1 teaspoon pure vanilla extract
After about a week, strain lemon and orange alcohol and discard peels. Pour into a large, heavy-bottomed saucepan. Add milk, sugar, whiskey and vanilla. Bring to a boil, then reduce until just bubbling and cook for 5 minutes. Stir continuously, and keep a close eye on it so it does not boil over. Remove from heat and let cool completely. A thin film will form on top of the limoncello. Skim it off and discard, then pour thorough a fine mesh sieve.
Pour into bottles and freeze. Keep in freezer at all times. Shake before using.