Ingredient!
4 cups of cold water
7/8 cup white sugar
2 tablespoons lemon zest
1 cup freshly squeezed lemon juice
1 teaspoon lemon extract
Preparation!
Dissolve sugar in water in a saucepan over medium heat, whisking while the water is heating. As soon as the sugar dissolves and the water is clear, remove the pan from the heat. While the water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
Whisk in lemon juice and lemon extract. Pour into a baking sheet about nine more thirteen inches. Place in freezer until ice begins to form around the edges about 40 to 45 minutes. Use a fork to stir the ice. Do this every 20 to 30 minutes until lemon ice cream reaches your preferred texture, 2 1/2 to 3 hours.