10 Lemons
1 Litre Grain Alcohol ( Everclear 190 proof)
2.5 Litres Whole Milk ( 10.57 cups 84.53 liquid ounces)
1 (50) grams package of vanilla ( 3.5 tablespoons of liquid vanilla)
1.8 kg Sugar ( 4 pounds)
- Wash Lemons and Run with Scrub Gloves to Remove Wax
- Peel Lemon Zest with Potato Peeler in vertical strips – No white
- Place lemon peels in glass bottle and add 1 litre of everclear
- Let stand for 1 – 2 weeks
- In as very large saucepan bring whole milk to 150 degrees over medium heat
- Reduce heat to medium low and slowly dissolve vanilla into milk stirring constantly
- Dissolve sugar by adding it ½ cup at a time, stirring constantly
- Once all sugar is added, let cool to room temperature ( 2 hours)
- Remove alchohol from lemon zest
- Add to milk mixture, using a hand beater to combine
- Blend 3 – 5 minutes until smooth
- Pour into large glass bottles and place in freezer.
