Step 1

Thoroughly wash the lemons (preferably organic).

Step 2

With the use of a vegetable or potato peeler, remove lemon peel (avoid the white pith as this will make your limoncello bitter).

Step 3

Place lemon peel in a mason jar (or another container with a tight-fitting lid).

Step 4

Add alcohol, close tightly, and let steep for at least 6 days or up to 40 days in a cool dark place. Swirl contents of the jar twice a day.

Step 5

Remove lemon zest (should be a pale color- the alcohol on the other hand should be a bright yellow).

Step 6

Strain with a cheesecloth in a clean bottle.

Step 7

In a large saucepan, over medium-low heat, warm the milk, sugar and vanilla bean.

Step 8

Whisk frequently until the sugar is dissolved.

Step 9

Remove from heat and allow to cool to room temperature before adding to alcohol.

Step 10

Strain (with the help of a cheesecloth) in a decanter with alcohol.

Step 11

Refrigerate or freeze until ready to use.