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How to keep cream liqueur fluid despite freezing?
The user is preparing a homemade Italian cream liqueur called crema di limoncello. This liqueur is made with alcohol, lemon zest, sugar, and a dairy component like milk or cream. Unlike traditional limoncello, the cream version incorporates milk, which causes it to solidify when frozen. This solidification requires vigorous shaking or manual stirring to reincorporate the separated components. The user is seeking a method to reduce this solidification and maintain a more fluid consistency when frozen. They have investigated stabilizers but found they also act as thickeners, which is undesirable. They do not need a thicker product, but rather one that remains pourable after chilling. The goal is to prevent or minimize coagulation in the freezer.
