1/4 cup water
2 teaspoons lemon juice
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 lemon
1/2 lemon
1/2 lemon
1/2 lemon
1 cup milk
1 lemon, zested and zested
2 teaspoons lemon zest
2 tablespoons white sugar
1 teaspoon lemon zest
1 (10 ounce) can evaporated milk
1 tablespoon lemon zest
1 teaspoon white sugar
1 teaspoon lemon zest
2 tablespoons butter
Bring water to a boil in a medium saucepan. Add lemon juice; boil, stirring, for 3 minutes or until liquid is reduced. Stir in orange zest, orange zest, lemon zest, lemon zest and lemon zest. Reduce heat to low; stir in sugar and lemon zest. Bring to a rolling boil, stirring constantly, until mixture comes to a boiling. Reduce heat to medium; bring to a slow boil, stirring constantly, until mixture is reduced by half. Reduce heat to low; stir in lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, sugar, lemon zest, sugar, lemon zest and white sugar. Boil, stirring constantly, for 3 minutes or until mixture thickens and begins to bubble. Remove from heat; cool by pouring into ice cream mold. Refrigerate at least 4 hours.
Pour lemon mixture into ice cream mold; frost with lemon zest and sugar glaze. Chill in refrigerator 8 hours or overnight. Serve hot.
really good mix of flavors
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