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Crema di Limoncello (a.k.a: Cremoncello) is a tasty variation of Limoncello.  This recipe is based on my Limoncello recipe.  I haven't tried it, yet, but plan on experimenting soon.  I have had a few requests for a Cremoncello recipe and, after some exhausting research on the internet, have discovered that the only difference is using a mixture of milk and water, instead of just water.  For your first attempt, I advise making only HALF of the recipe below as Cremoncello and the other half as Limoncello (you do the math).  Let me know how it works out.

•  Kitchen Scale - marked in ounces and grams, Wal-Mart, $3.86
•  Lemons - about 15 average size (buy 20, just in case)
•  Sugar - pure cane sugar, only, at least 600 grams (small bags are 900 grams, no problem)
•  Cheese Grater - get a tall 4-sided one, you will need the side meant for very hard cheeses
•  Bottled Water (for the purists) - 250ml
•  Milk - 750ml, try 2%
•  Everclear - One liter of grain alcohol (rocket fuel), 150-190 proof depending on your location.
•  Cheesecloth - for straining

You need 300 grams of the zest of some lemon peels. This is the outermost portion of the lemon peel. To do this, run the lemons [use the lemons with a thick, unblemished peel] over the prickly part of the cheese grater (see above).  Leave as much of the white stuff on the lemon as possible. After you have accumulated at least 300 grams (this will take about 30 minutes) place it in a glass bowl, pour the Everclear over it, and let it "relax" (this was the Italian translation for 'soak') for 36-48 hours. Don't worry about having 'too much' lemon zest.  You can never have too much.  Cover it with plastic and let it sit at room temperature. If you feel truly industrious you can make lemonade with the naked lemons.  I did this, once, and you'll definitely need some of the remaining sugar.

After the mixture is as relaxed as it is going to get, open the cheesecloth (at least 3 layers thick) and lay it in the bottom of another bowl.  Pour the yellow alcohol and lemon peel mixture into the cheesecloth.  Pick up the cheesecloth, let it drain into the bowl, and squeeze as much of the remaining alcohol out of the lemon peel as possible.  If you need help call your wife, your girlfriend, or both.  Squeeze. Throw the lemon pulp into your garbage disposal and the cheesecloth into the trash.  The lemon pulp will make your disposal smell nifty and the cheese cloth will make your garbage the envy of the neighborhood.

Pour the milk & water into a stainless steel pot, on the stovetop, turn it up to about 8.  As the mixture starts to get hot, turn the heat down to about 6, to prevent a full boil.  Add a little sugar, stir it until dissolved, then add some more.  Repeat until you have dissolved all 600 grams of sugar into the liquid. The volume of liquid will increase noticeably.  Turn off the burner.  You have just made a simple, although slightly complicated, syrup.  Allow this to cool, for a few minutes, to prevent 'flash evaporation' of the alcohol, when it is added.

Mix the alcohol with the simple syrup, stir. Bottle it and place in your freezer. While you are doing this, you should also put some small sipping glasses into the freezer.

Several hours later, remove the bottle and the glasses. Pour a small amount of the contents of the bottle into the glasses, sip, enjoy.

Leave the bottle in the freezer.  This liqueur should only be served cold from the freezer.