Homemade Limoncello Cream (Phillips) Recipe

Stolen from an article by Kyle Philips on About.com's Italian food site:

This is a very nice variation on the standard Limoncello from Sorrento, which I enjoyed at a dinner in the hinterland of Verona. You'll need:

• 4 organically grown lemons
• a quart of grain alcohol
• a quart of milk
• a pound of sugar
• a pint of water:

Using a paring knife, trim the zest from the lemons, leaving the white part behind, and steep the zest in the alcohol for several days, shaking the jar daily. Combine the water, milk, and sugar and bring it to a boil 4-5 times, removing it from the burner each time it boils up. This serves to keep it from curdling subsequently.

Once the milk has boiled up for the last time, remove it from the fire and let it cool a bit. Stir in the alcohol, at which point the mixture should become thick and creamy. Let the mixture cool a little more and bottle it, pouring it through a fine wire mesh strainer into a funnel to filter out lemon zest and any large curds that might have formed. Let it sit for 3-4 days, and it's ready to serve.