Meyer Lemon Ice Cream

We set out to find the truth about about things: Does eating freezing cold ice cream in freezing cold weather make you feel like a human popsicle? Is Meyer lemon ice cream actually as delicious as Mom says? Does lemon ice cream and chocolate dipped chocolate waffle cones go together or is that only for foodies? And lastly, are tube sprinkles better than ball sprinkles?

Hey, these are important things to know!

The answer to all of our questions came back a resounding YES!

This Meyer lemon ice cream is custard based made with 6 egg yolks, so it is creamy and rich tasting but it packs an awesome puckery punch from the Meyer lemons too. My kids love anything sweet n’ sour probably because they are a little sweet n’ sour themselves (oh just kidding, they’re perfect, really) and this recipe balances both extremes.

I have served this ice cream in two different restaurants and it is always a hit. I don’t normally serve it with chocolate waffle cones, but my kids demanded chocolate (recipe coming next) and I thought: “Well, hmmmm, could work, why not?” Meyer Lemons are sweeter than other varieties since they were originally crossed with an orange. I do like orange and chocolate together, so Meyer lemons are not a far stretch.

This ice cream, is also lovely on its own or served with a simple cookie. If you are a lemon lover, especially a Meyer lemon lover like me (yes, I’ve been known to actually eat them off the tree) then this recipe should be in your repertoire.

A side note, the real custard base of this recipe, before the addition of Meyer lemon juice, is also good on its own. It is a true custard with no cornstarch. The lemon zest gives it a gentle lemony flavor and kids really like it. If you have a little one in your tribe who likes custard you can use the first part of the recipe for an easy sweet treat and add whatever flavoring you like.

Meyer Lemon Ice Cream

Ingredients

• 2 cups heavy cream
• 2 cups half n' Half
• 1 cup sugar
• 1/2 cup Meyer lemon zest, finely grated
• 6 large egg yolks
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup fresh Meyer lemon juice
• Pinch of salt

Custard Base: In a medium saucepan, bring the cream, half n' half, sugar and lemon zest to a simmer. Whisk to dissolve sugar. Separately, In a large mixing bowl whisk the egg yolks with the salt.

Temper the egg yolks by slowly steaming in a 1/2 cup of the hot cream mixture, whisking constantly. Then add the remaining hot cream and whisk, whisk, whisk. Pour the custard base through a chinois (strainer) back into the sauce pot (this will catch any little egg clumps and remove most of the lemon zest) and return the mixture over medium heat, stirring constantly until the custard base thickens and nicely coasts the back of a spoon. Do not let this mixture boil.

Take the custard off the heat when it is thickened and whisk in the vanilla and pour mixture into a container to cool. Cover and refrigerate until ready to make the rest of the recipe. It's important that the custard is completely cooled before moving on.

When ready to finish the ice cream, stir the Meyer lemon juice into the custard base and pour the mixture into your ice cream maker of choice. I use a Cuisinart Ice Cream Maker. When the custard begins to look like ice cream, transfer to a freezer container for a firmer texture and freeze for at least 1 hour before serving.