Lemon Cream Liqueur - cooking recipe

Ingredients

500 ml 95 proof grain alcohol
5 medium lemons, non chemical-treated
1 liter whole milk (full fat)
600 -800 g sugar (depending on how dense you want it to be)
1 tablespoon vanilla
3/4 cup whiskey or 3/4 cup cognac

Preparation

Put lemon peels (without white pith) in a jar with the alcohol, leave them to soak for 24 hours shaking the jar a couple of times.
Boil milk and sugar for 25 minutes, leave to cool.
Strain the milk, add strained alcohol, vanilla and whiskey, mix well and put in a bottle.
Keep in the freezer.
Variation: use tangerines instead of lemons.