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

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.

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.

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

Filter it and bottle it.

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

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