Crema Di Limoncello

1. 1

   Using a paring knife or veggie grater, trim the zest from the lemons, leaving the white part behind, and steep the zest in the alcohol for several days (4-5), shaking the jar daily.

2. 2

   In a large 1-2 gallon pot, Combine the water, half & half, and sugar and bring to a boil 4-5 times (10 minutes cool-time in bet'n), removing it from the burner each time it boils up. This serves to keep it from curdling subsequently.

3. 3

   Once the milk has boiled up for the last time, remove it from the fire and let it cool a bit. Stir in the vanilla and alcohol, at which point the mixture should become thick and creamy.

4. 4

   Let the mixture cool a little more and bottle it, pouring it through a fine wire mesh strainer into a funnel to filter out lemon zest and any large curds that might have formed.

5. 5

   Let it sit for 3-4 days to mellow. Yes, room temperature is ok since there is enough alcohol in there to kill a horse :-).

6. 6

   Store it in the freezer, and it's ready to serve anytime!

* Per serving · 4 servings · Values may vary.

No additional tips available.