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PdfBring the water to a full boil in a heavy-bottomed saucepan. Remove from heat.
Quickly add the sugar and stir for about 1 minute 20 seconds until fully dissolved. Add the lemon juice and stir.
Return the pan to high heat. Cook without stirring until the syrup turns a light-to-medium amber/brown color (or reaches 329-347°F / 165-175°C). Tilt the pan occasionally if darker spots form. Watch carefully — it can burn quickly.
Remove from heat. Carefully pour in half the hot cream (it will bubble vigorously — step back). Stir vigorously with a heatproof spatula, scraping the bottom and corners. Add the remaining cream and stir until smooth.
Stir in the butter until melted and fully combined.
Let cool completely. It thickens as it cools. Store in an airtight container (room temperature up to 1 week or refrigerator 4-6 weeks). Reheat gently if needed to make it pourable again (around 113°F / 45°C).
For ice cream: Cool to room temperature (or slightly warm so it's thick but spoonable/pourable). Layer with the soft ice cream and swirl gently.