Crema Di Lemoncello

Serves 20 (Yields 5 cups)  

This recipe can be easily doubled. 

Ingredients: 

5  lemons, scrubbed and dried 
1  (375-ml) bottle 80-proof vodka 
1/2  vanilla bean
21/2  cups half-and-half 
2  cups sugar 
1/2  cup water

Method:

1. Use vegetable peeler to remove only yellow zest from lemons. Place lemon zest and vodka in blender and process until lemon zest is reduced to fine particles, 15 to 30 seconds. Transfer mixture to airtight container and store in cool, dark place for 1 week. 
2. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Combine vanilla bean and seeds, half-and-half, sugar, and water in medium saucepan and bring to simmer over medium heat. Simmer, stirring frequently, until sugar is completely dissolved. Set aside and let cool completely. 
3. Pour vanilla mixture through cheesecloth-lined fine-mesh strainer set over medium bowl. Pour lemon zest mixture through strainer and press on solids to extract as much liquid as possible; discard solids. Whisk to combine. Transfer to bottle and refrigerate until cold. Serve in chilled glasses. (Crema di limoncello can be refrigerated for up to 1 year.)