Ingredients

For the Lemon Infusion

• Peel of 8 untreated lemons (yellow zest only, no white pith)
• 750 ml grain alcohol (Everclear 151 Proof or similar)

For the Cream Base

• 6 cups whole milk
• 4 cups granulated sugar

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Instructions

1. Prepare the Lemon Peel — 10 minutes

Using a vegetable peeler, remove only the yellow zest of the lemons. Be sure no white pith remains — it can turn the liqueur bitter.

2. Infuse the Alcohol — 7 days

Place the lemon peel in a large (3-quart) glass jar. Add the alcohol, seal tightly, and store in a cool, dark place for 7 days.

3. Make the Milk Syrup — 20 minutes + cooling time

In a saucepan, heat the milk and sugar over low heat until the sugar fully dissolves (about 15–20 minutes).
Remove from heat and allow the mixture to cool completely to room temperature.
Important: The sugar–milk mixture must be fully cooled before combining to avoid curdling. Cooling time: 1–2 hours

4. Combine — 5 minutes

Strain lemon peels from the alcohol.
Pour the cooled milk syrup into the infused alcohol and mix thoroughly.

5. Filter & Bottle — 15 minutes

Pour the mixture through a fine sieve lined with cheesecloth.
Transfer to sterilized glass bottles and seal tightly.

6. Rest in Freezer — 7 days

Place the bottles in the freezer for one week to allow the flavors to mellow and the texture to become velvety.

To Serve

Serve ice cold, straight from the freezer. Shake gently before pouring.