Hulalà keyboard_arrow_right All recipes keyboard_arrow_right Limoncello cream

Limoncello cream

with Hulalà Whipping


add remove
for 4 people
  • Untreated lemons (about 4 lemons) 720 g
  • Alcohol 95 ° 250 g
  • Whole milk 250 g
  • Hulalà Whipping 260 g
  • ½ vanilla bean
  • Granulated sugar 375 g



  • for a liter of cream
  • Medium level
  • 30 min
  1. Wash the lemons and dry them well with absorbent paper. Remove the zest of the lemons with a potato peeler, being careful not to cut the white part as well. 
  2. Immerse the peels in the alcohol poured into an airtight jar. Leave to macerate for 30 days in the dark, shaking occasionally.
  3. Boil milk, Hulalà and vanilla (alternatively use a vanillin sachet). Allow to cool (i.e. up to about 45 ° C). Then add the sugar and dissolve well. Cool and remove the vanilla pod.
  4. Filter the lemon alcohol and mix with the milk cream.
  5. Fill the bottle and place in the freezer.