Melt 3 scoops of the lemon ice cream.
Add your egg yolks into the melted ice cream – whisk until fully combined.
Pour equal amounts of the mixture into each of your ramekins. Place these ramekins on a oven-safe dish and fill the dish with your water.
Bake these for 35 minutes at 325°. Once done baking, let them chill in the frige for 2 hours.
For the topping, add your sugar into a pot and add water until the sugar is dissolved. Heat this mixture on medium-high heat until it starts to brown. As soon as it turns brown, remove it from the heat and top your creme brulee. Spread the mixture around to create a thin coating.
