1 1/2 cups white sugar
1 cup lemon juice
1 cup lemon or peel juice
1 teaspoon vanilla extract
In a medium bowl, stir together sugar, lemon juice and lemon peel juice until well mixed. Add lemon juice gradually to the sugar syrup, stirring well after each addition.
Form the mixture into rolls of jelly roll or plastic wrap and refrigerate until firm, about 1/2 hour. Meanwhile, unroll jelly roll and fold edges of the one edge into the center of each jelly roll; pinch border when it crumbles.
To Ice Cream Recipe
In a large glass or metal bowl, beat vanilla extract and lemon juice until smooth. Pour over the cooled pops and refrigerate to chill for 4 hours or overnight.
Return pops to freezer and slice once before removing from freezer. (Alternatively, store pops in the refrigerator rather than freezing, as their pulp is not as good as frozen ice cream.) Fill cooled pops with space elastic such that diameter approximates 1 inch thick when folded, just enough to tuck between surfaces.