First of all, carefully wash the biological lemons (not chemically treated) using a brush to remove the impurities.

Remove the peel from the lemons with a vegetable peel, taking care not to remove also the white part (albedo).

Pour 95 ° pure alcohol into an airtight container and add the lemon peel cut into pieces. Leave the lemon peels to macerate for at least 3 weeks, shaking the container often to facilitate the extraction of the active ingredients.

After 3 weeks, you can proceed with the preparation of the milk cream. In a saucepan, gently heat the milk with the cream and vanillin (alternatively, you can also use a pod of vanilla opened lengthwise).

Allow to cool, then remove the superficial skin. Add the sugar and mix until completely melted. Allow the cream to cool.

Filter the alcohol from the lemon peel and add the very cold milk cream.

Store the limoncello cream in the freezer.

Leave to rest for at least 2 weeks before consumption. Serve it with the best limoncello glasses.