Update May 2020 - This is the best lemon taste ever! This time, I goofed and zested two lemons before remembering that the zest needed to be in strips! Fortunately, I had plenty of lemons, having bought a whole bag at Costco last week. I wondered what to do with the zest that I would not use so I added some sugar and some Lemon Sugar Crystals and left it overnight to crystalize and dry out. I'll sprinkle some on the ice cream when I serve it.
I also boiled the sugar/lemon juice down to about 1/4 cup. I added some Nielsen-Massey Lemon Paste to it before adding the cold lemon syrup while the ice cream was churning and had chilled up a bit in the compressor.
Remove the zest from 2 lemons in large strips and reserve. Halve the lemons and squeeze 2/3 cup juice. Make a lemon syrup with the juice and 2 T sugar by bringing to a boil in a saucepan and stirring until sugar is dissolved. Refrigerate until chilled or when cooled place in small Ziploc in the ice water along with the ice cream custard.
Make the ice cream base as with other ice cream bases using milk, cream, sugar, light Karo, salt, cream cheese, and cornstarch. Add lemon zest to cream and milk in the pan before cooking.
After chilling in a ice water bath for 30 minutes or until cold, remove the lemon zest from the ice cream (straining through a sieve if necessary.) Pour the ice cream in the ice cream freezer and turn on. After about 10 minutes of chilling, stream the chilled lemon syrup through the opening on top.
Chill for at least one hour before packing. Freeze until firm at least four hours.
