Steps
- Wash 3 unwaxed lemons and peel off the yellow zest without the white pith. Put the peels in a lidded glass jar with 500ml of food-grade neutral alcohol, at 96% alcohol by volume.
- Seal and leave in a dark place for at least 4 days. Strain through a fine sieve, reserving the infused alcohol and discarding the peels.
- Warm 500ml of whole milk and 250g of sugar in a saucepan, stirring until the sugar dissolves. Let cool completely, then stir in 200ml of heavy cream and the infused alcohol.
- Transfer to tightly sealed glass bottles and refrigerate for 10 days before pouring into small glasses.