Crema Di Limoncello - Limoncello Milk Liqueur

• 8 non-waxed organic lemons
• 500 milliliters Food Alcohol 95% or Brazilian Cachaca or White Rhum
• 1 liter full fat milk
• 4 cups sugar
• 1 Vanilla pod

1. 1a Part - 1 month
2. Wash and dry the lemons.rnWith a potato peeler, remove the lemon skin without any white part (gives the infusion a bitter taste).Infuse the lemon rind and alcohol in an airtight glass container, in a dark and cool place during a month. The alcohol will turn yellow.
3. 2a Part - 12 hours
4. Put the gauze in a sieve and filter the lemon alcohol mixture.rnPut the milk, sugar and whole vanilla pod in a pan and bring to a boil. Mix until the milk comes to a boil and the sugar dissolved. rnAllow to cool for 12 hours with the vanilla pod inside.
5. 3a Part - 15 days
6. Remove the vanilla pod and sieve through a fine sieve covered with gauze. rnMix the milk mixture with the lemon / alcohol mixture. rnUsing a funnel, fill bottles previously washed and sterilized with boiling water.rnClose the bottles and put in a dark and cool place for 15 days.
7. Put one or more bottles in the freezer and serve as is very cold - The high alcohol content will not freeze the drink.

lemons, milk, sugar, vanilla pod

Taken from food52.com/recipes/13307-crema-di-limoncello-limoncello-milk-liqueur (may not work)