Ingredients
Lemon Infusion
8–10 organic lemons (zest only, avoid the white pith)
750 ml (25 oz) high-proof vodka (80–100 proof) or grain alcohol
Cream Mixture
4 cups (950 ml) whole milk
2 cups (475 ml) heavy cream
2½ cups (500 g) granulated sugar
1 tsp vanilla extract (optional)
Instructions
Infuse the alcohol
Peel the lemons with a vegetable peeler, taking only the yellow zest.
Place the zest in a large glass jar and pour in the vodka.
Seal and let steep in a cool, dark place for 7–14 days, shaking gently every day.
Make the cream base
In a saucepan, combine the milk, heavy cream, and sugar.
Heat over medium heat, stirring until the sugar dissolves. Do not let it boil.
Remove from the heat and stir in the vanilla, if using.
Cool completely, then refrigerate until cold.
Combine
Strain the lemon zest from the infused alcohol.
Slowly whisk the infused alcohol into the chilled cream mixture.
Funnel into sterilized glass bottles.
Age
Refrigerate for 5–7 days before serving to allow the flavors to meld.