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Meyer Lemon Ice Cream

Meyer Lemon Ice Cream

Meyer Lemon Ice Cream

Here in Northern California, citrus fruits are ripening. This holds true for the Meyer lemon trees on the property, and suddenly we find ourselves with a small crop to harvest. I use the lemons in main dishes and to make lemon curd, but I’m equally fond of Meyer lemon ice cream. It feels light at the end of a meal, though this certainly won’t be a dessert that is lean on calories. I don’t mind too much because it’s a special treat.

Meyer Lemon Ice Cream

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 6

Serving Size: 1/2 Cup

Meyer Lemon Ice Cream

Ingredients

  • 3 Large organic Meyer lemons
  • 1 Pint heavy whipping cream
  • 3/4 Cup whole milk
  • 1/2 Vanilla bean halved lengthwise, with the seeds scraped out
  • 5 Large egg yolks preferably organic
  • 1/2 Cup Bakers fine sugar
  • Pinch sea salt

Instructions

  1. Equipment: Ice Cream Maker
  2. Begin by freezing a container to put finished ice cream in, my ice cream maker specifies that the container takes at least twelve hours to freeze.
  3. Peel two of the lemons. Zest the third and set the zest aside.
  4. Combine the whipping cream and the milk in a saucepan and bring to a simmer. Add the lemon peel, vanilla bean, vanilla seeds, and a pinch of salt to the cream base. Turn off the heat and cover 30 minutes, allowing the lemon and vanilla to infuse for 30 minutes.
  5. Reheat the cream base, taking care not to boil it. Meanwhile whisk together the egg yolks and sugar in a large mixing bowl, until the mixture is pale yellow.
  6. Temper the eggs by slowly pouring the cream base through a fine sieve, in stages, this will prevent the eggs from forming curds.
  7. Pour the mixture back into a clean saucepan and cook the mixture over medium heat for about 10 minutes or until the mixture thickens enough to coat a spoon. Stir in the zest. Cover and cool the mixture.
  8. Churn ice cream custard in your ice cream machine according to manufacturer's instructions. I prefer to serve freshly-made ice cream immediately. Embellish with a sprig of fresh mint, or a handful of blueberries, or layer in a spoonful of lemon curd into each serving for contrast. Don't be afraid to experiment!
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