There's always limoncello around with our family. For the first time I tried the cream version, one made by my Padena (godmother), and it was devine!1. Remove the peel of the lemons taking care to peel only the yellow part and none of the white. If any white pith is left on the peel it will make the limoncello bitter.
2. Pour the alcohol in a bottling jar that will hold at least three quarts and add the lemon peels. Close the jar with a tight fitting lid and leave to infuse for one week in a dark cool place.
3. After this time, place the milk and sugar in a pot over a low flame and heat until the sugar is dissolved. When the sugar is dissolved, remove it from the heat and let it cool to room temperature. Make sure that the sugar mixture is completely cooled. For making regular limoncello this is very important; if the sugar syrup is still a little bit hot the limoncello will turn out cloudy instead of clear. Remove the lemon peels from the alcohol and then add the cold milk syrup to the jar and mix well.
4. Pour the crema di limoncello through a fine sieve lined with clean cheese cloth and decant it into bottles. Close the bottle with a cork or lid. Leave to rest for at least a week in the freezer before using it.
Crema di Limoncello is always served cold.
