Step 1

Peel the lemons, removing as much of the white part from the peel as possible otherwise this will make your Crema di Limoncello bitter.

Step 2

Put the lemon peels in a jar with all the alcohol. Close it with a tight lid and keep it in a cool, dark place for 30 days.

Step 3

When the 30 days have passed, put the sugar in a pot with the milk, cream and scraped vanilla pod and heat it on the fire until the sugar has dissolved. Set aside until completely cold.

Step 4

Add this mixture to the lemon peel and alcohol mixture (which will be yellow by now) and mix well.

Step 5

Filter it and bottle it.

Step 6

Keep it in the fridge for 10 to 15 days before serving.

Step 7

Serve chilled, after meals (I usually keep it for 15 – 20 minutes in the freezer just before serving).