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Limoncello Cream with Thermomix

Would you like to prepare a very good home-made limoncello cream? One of those secret recipes to serve at the end of the meal to shock your guests? Here you are many recipes you can try.

As you may know the limoncello ingredients are lemons, alcohol and sugar. In this recipe we add milk that gives this liqueur a certain thickness and its typical colour.

At the end of the meal this is the icing on the cake of a respectful dinner. After tempting your guests with all the Thermomix dishes you prepared you may conclude the meal with this liqueur or "coffee-killer" as you prefer, an home-made after meal drink.

It's a fantastic gift idea too that you can prepare taking your own time.

All my friends who have contributed to this recipe wrote they keep the limoncello liqueur in the freezer as I also do. I love it because I prefer sweet liqueur and I leave all the bitters to my husband.

I've received many recipes for this liqueur and I've decided to suggest you some of them so that you can choose the one you prefer and let me know what you think.

If you want to prepare other liqueur with Thermomix try the Coffee Liqueur or the Chocolate Liqueur.

Or if you adore lemon and all its uses, try the Lemon Custard Cake, Lemon Cake, Philadelphia Lemon Cheesecake, Strawberry Tart with Lemon Custard, Lemon Sorbet or the Sweet Bomboloni with Limoncello.

Recipe 1

This recipe has been sent by Rosanna Calabrese from Casarano (Lecce)


- 6 Yellow Lemons
- 300 g 100% Ethyl Alcohol (that one ready to make into liqueurs)
- 500 g Milk
- 370 g Sugar

How to prepare the Limoncello Cream

Peel lemons. Cut the yellow part only.

Put the zest in the alcohol and let soak for about 7 days, place the jar in a dark place and move it a little bit everyday.

Pour milk and sugar in the bowl. 10 Min. 100°C Speed 1.

Let cool and then add the alcohol without the zest, strained.

Stir very well and let stay for 2-3 days before serving.

Recipe 2

This recipe doesn't involve Thermomix. It's from Calabria and has been created by Carolina Lettieri's grand-mother from Sulmona.


- 14 Lemons
- 1 L 100% Ethyl Alcohol (that one ready to make into liqueurs)
- 2 L Full-Fat Milk
- 2 Vanillin Sachets or 2 Teaspoons Thermomix Vanilla Sugar
- 1,5 Kg Sugar

How to prepare the Limoncello Cream

Put the zest of the lemons in the alcohol and let infuse for 15 days.

Remove the zest and add milk, sugar and vanillin.

Mix very well until the sugar is well amalgamated and melt.

Recipe 3

This recipe has been sent by Stefania Zanni who hasn't prepared it with Thermomix yet.


- 8 Untreated Lemons
- 1 L 95% Ethyl Alcohol (that one ready to make into liqueurs)
- 2 L UHT Semi-Skimmed Milk
- 1 Vanillin Sachet or 1 Teaspoon of Thermomix Vanilla Sugar
- 2 Kg Extra Fine Sugar

How to prepare the Limoncello Cream

Peel lemons removing the yellow part only and let soak the zest in a jar with alcohol for 4 days.

Heat milk, add sugar and vanillin and mix until everything is melted.

Let cool and add the strained infusion of the zest.

Mix well and pour in bottle.

Stefania's advice

Take out of the freezer at least 30 minutes before serving.

Recipe 4

This recipe has been sent by Francesca Tronci from Cagliari who uses TM21. Francesca has written: "I can't remember where I found it but I can assure you it is a fantastic liqueur recipe. I always keep it in the freezer because we like it when it's frozen! You can also use it to make some desserts. Enjoy it!"


- 500 ml Ethyl Alcohol (that one ready to make into liqueurs)
- 4 Lemons
- 850 g Sugar
- 1250 ml UHT Semi-Skimmed Milk
- 2 Sp Corn Flour

How to prepare the Limoncello Cream

Cut the lemon zest (yellow part only) into pieces and let soak in alcohol until alcohol becomes yellow.

Pour milk, sugar and corn flour in the bowl. 20 Sec. Speed 4.

Let boil. 10-11 Min. Temp. between 100°C and Varoma Speed 3.

Turn off Thermomix, remove it from the base and let cool stirring very well.

Add alcohol, mix well and pour into bottle.

Francesca's advice

Change the lemons quantity according to your personal taste. If you want a stronger aroma, add more lemons and vice versa.

My advice

The real trick for a good limoncello, or limoncello cream, is in the lemons. The more perfumed they are the more aromatic the infusion will be. The important thing is they shouldn't be treated, so that toxic substances won't remain in the alcohol. ;-)

Translated from the Italian recipe
Crema di Limoncello Bimby

Photocredit: kochtopf


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