Ever since reading about Meyer lemons (a cross between a lemon and an orange), I have been on the lookout for them. I was sure the season had passed, so imagine my surprise when I came upon a large basket of them at the grocery store a few weeks ago. Being the foodie that I am, I squealed with excitement. I knew for sure I wanted to make some type of dessert with these lemons, but I was torn between ice cream and sorbet. Though I wish I would have gotten enough lemons to do both, I’m not at all disappointed that I chose the ice cream.
This is a very refreshing ice cream, which I think is due to its wonderful fruity flavor. It’s perfect for a hot summer day or night. It also tastes amazing with chocolate chips mixed in.
Meyer Lemon Ice Cream
3/4 cup sugar
2 tablespoons Meyer lemon zest
6 egg yolks
1 1/2 cups half-and-half
1 1/2 cups heavy cream
pinch of salt
3 tablespoons fresh Meyer lemon juice
-Combine the sugar and lemon zest in a food processor until the sugar is moistened.
-Using an electric mixer, whisk together the sugar and egg yolks until the mixture becomes pale and thick and forms a ribbon when the whisk is lifted.
-Add the half-and-half and 1/2 cup of the heavy cream to a saucepan over medium heat and bring to a simmer.
-Pour a small bit of the cream mixture into the eggs, whisking constantly.
-Continue whisking and pour in remaining cream mixture, then return mixture to saucepan.
-Add salt and cook over medium-low heat, stirring constantly with a wooden spoon, about three minutes. Do not allow mixture to simmer.
-Remove mixture from heat and let cool for 15 minutes, stirring occasionally.
-Stir in remaining cup of heavy cream and lemon juice.
-Freeze in an ice cream maker according to manufacturer’s directions.
-Remove from ice cream maker and freeze in for at least four hours before serving.
Source: Apple a Day, originally from Savoring America