Scraped lemon syrup ice cream.
Put the water with the granulated sugar in a saucepan. Heat for 10 minutes on low heat until the sugar has dissolved and the syrup has thickened slightly.
Remove the pan from the heat and let cool for 15 minutes. Meanwhile, grate the yellow skin of 3 cleanly scented lemons.
Press out 8 lemons. Strain the juice. Mix with the grater through the syrup. Put in a metal container.
Put in the freezer for 4 hours. Stir every 30 min. With a fork. Serve in ice cream coupes or glasses.
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