Lemon and vanilla ice cream

a RolandDoughnut original ™©® with candied lemon and black bits

130 ml lemon syrup - leftover from making candied lemon
410 g evaporated milk
6 yolks
150 ml milk
40 g sugar
1 dspn of stabiliser
2 tspn vanilla paste
candied lemon peel cut up very small
a couple of shakes of pure lemon juice

Usual procedure

Beat yolks in big jug
Heat the milks, scald the yolks, stir, add the rest
Return mixture to pan and heat/stir until your nerves are frazzled
Pour back into jug and place in sink of cold water
Stir in stabiliser, sugar, vanilla and peel
Taste and add lemon juice
Churn