Initial preparation:
In a bowl, beat the egg yolks with the sugar until light and fluffy. Add the grated zest of the lemons and mix well.
Heat the milk and cream:
In a small saucepan, heat the milk and cream over medium heat until they begin to form small bubbles at the edges of the pot. Do not bring to a boil.
Incorporation of ingredients:
Slowly pour the hot milk and cream into the yolk and sugar mixture, stirring constantly to prevent the yolks from cooking. This step is called “tempering” the yolks.
Bain-marie cooking:
Transfer the mixture to a clean, heat-resistant saucepan (or use the same clean saucepan), and cook in a double boiler over medium-low heat. Stir constantly with a wooden spoon or silicone spatula until the cream thickens and begins to coat the back of the spoon (about 8-10 minutes).
Cooling and adding the limoncello:
Once the cream has thickened sufficiently, remove the saucepan from the water bath and let it cool for about 10-15 minutes.
Add the limoncello gradually, stirring well to incorporate it completely.
Preservation:
Transfer the limoncello cream into sterilized and hermetically sealed glass bottles.
Store in the refrigerator for at least 1-2 weeks before consuming, so that the flavors have time to blend. Limoncello cream can be kept well in the refrigerator for several months.

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Recommendations:
Be sure to use untreated lemons to get a high-quality grated zest, which will give the cream a fresh and intense aroma.
When cooking in a bain-marie, keep the heat low to prevent the yolks from cooking too quickly.
If you prefer a lighter texture, you can add a little more milk and cream during preparation.
Limoncello cream is excellent served cold as a digestive after meals, or it can be used as an ingredient for cakes and desserts.
By following this recipe, you can prepare a deliciously thick and enveloping limoncello cream, perfect for enjoying the fresh flavor of lemons in a creamy and inviting format. Happy preparation and have fun in the kitchen!