Crema di Limoncello from Carol

A month ago, we has a great limoncello tasting at Carol's, and she gave us all the recipe, which I promptly lost.  Thank God for Bobbie!  So here is the Crema di Limoncello, a version infused with milk and sugar for a delightful treat for your taste-buds.  Note that it needs to be made ahead of time by at least a week.
And Carol served Ricotta Pound Cake which was also a delight and that recipe follows.  Enjoy everyone!




Crema di Limoncello
Ingredients:

• 10 lemons 
• 1 750 ml bottle good vodka
• 8 cups whole milk
• 5 cups sugar
• 1/2 vanilla bean, seeds and pods
• cheesecloth
• 3 glass bottles with caps

Method:

1. Zest the lemons using a lemon zester or the fine groove side of a grater.  (Save the zested lemons and use them for something else.)  Place the zest and the vodka in a container and allow to infuse in a dark cool place for  week.
2. After the week has passed, strain the liquid through the cheesecloth into a very large glass, stainless steel or ceramic bowl.
3. In a large stockpot pr sauce pan, warm the milk, sugar and vanilla bean seeds and pod over medium heat and cook, stirring frequently, until dissolved.  Remove from heat and allow the mixture to cool to room temperature.  (This will take a few hours.)  Discard the vanilla bean and strain the mixture through the cheesecloth.
4. Combine the vodka infusion with the sweet milk and stir together.  Pass through a colander lined with cheesecloth to catch any solids.  Funnel into bottles and store in the freezer.  Be sure to leave room in the bottles for the mixture to expand if it freezes to avoid an explosion.  Use within 6 months.  Serve small amounts in chilled glasses.

Yield: Makes a little more than 3 quarts.

Carol has the following suggestions:

• find lemons with VERY thick rinds
• use glass bottles with attached caps for freezing (see photo below)
  

And now, for the Ricotta Pound Cake

Ingredients:

• 1 Duncan Hines yellow cake mix
• 16 oz. ricotta cheese
• 4 eggs
• 2/3 c. sugar
• 1 tsp. vanilla
• Confectioner's sugar

Follow directions on the mix package and set the batter aside.  In large bowl, mix by hand the cheese, eggs, sugar and vanilla.  Pour cake mixture into greased 9 x 13 inch cake pan.  Pour the cheese mixture, now smooth, over the cake batter.  Do not mix.  Bake at 350 degrees for 1 hour.  Cool and, before serving, dust with confectioner's sugar.  Serves 8.

Carol assured us there were no calories in either recipe, but I have my doubts.