Crema de Limoncello (aka Best Hooch Ever)

This is stuff that Dennis over at the Hidden Kitchen made for me. I raved about it in my Hidden Kitchen review for Edible Sacramento, and he was kind enough to make me a bottle. Elise and I both lushed over this wonderfully ephemeral, if not highly intoxicating drink. Since it's made with Everclear it's quite strong, but the taste! Like ambrosia or golden apples, or something else out of myth and legend. If you have the time, make some; it's perfect for warm summer nights and celebrations. (Photos by Elise of Simply Recipes. Recipe by Dennis.)

As far as the limoncello goes , it's the classic Almalfi Coast digestivo, and of course, you'll want to California-ize it. It's a great time to make this, as Meyer lemons are in abundant supply. If you can keep it around until those hot summer days, there is nothing better after grilling then to sit on the patio and sip a little Crema de Limoncello.

Ingredients
10 Meyer lemons
1 (750-ml) bottle Everclear
8 1/2 cups of milk
5 cups of sugar
1/2 cup of vanilla sugar (put a vanilla bean, split, in a jar of sugar and let sit for 2 weeks)
Cheesecloth

Zest the lemons using a Micro-plane grater or another similar tool that also produce a very fine zest. Place in a jar with the Everclear and leave at room temperature for 1 week. Strain using the cheesecloth.

In a saucepan, warm the milk over medium heat. Add the sugar and the vanilla suagar and cook, stirring frequently, until dissolved. Remove from the heat and allow to cool. In a large bowl or pitcher, combine the Everclear mixture with the limoncello, funnel into bottles (which can be found at Cost Plus, or other like places) and store in the freezer for up to six months. Serve neat in a chilled tumbler or martini glass.