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Meyer Lemon Ice Cream

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  • Yield: 1.5 quarts 1x

Ingredients

Units Scale
  • 2/3 cup freshly squeezed Meyer lemon juice
  • 1 1/4 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, cut into several pieces
  • 3 tablespoons grated Meyer lemon peel
  • 3 large eggs
  • 2 cups heavy whipping cream
  • 1 cup whole milk

Instructions

  1. In a large saucepan set over medium heat, bring the lemon juice, sugar, butter, and lemon peel just to a boil, stirring frequently until sugar is dissolved. Turn off heat.
  2. In a large bowl, whisk eggs until lightly beaten. Very gradually, whisk the warm lemon juice mixture into the eggs. Do not add the warm mixture to the eggs all at once or the eggs could cook.
  3. Return mixture to the saucepan and set over low heat, stirring constantly until the lemon curd has thickened enough to coat the back of a spoon. Do not boil. (You should be able to draw a line on the back of the spoon with your finger without the line disappearing.)
  4. Transfer lemon curd to a large bowl and whisk in the cream and milk until smooth. Cover and refrigerate for several hours or overnight.
  5. Pour the chilled lemon cream mixture into an ice cream maker and process according to the manufacturer’s instructions. Transfer prepared ice cream to a container, cover, and freeze several hours until completely frozen.
  6. Serve with additional lemon zest, if desired. (Or my personal favorite, blueberry sauce!)

Notes

This recipe first appeared on Kitchen Joy®.

Find it online: https://kitchenjoyblog.com/meyer-lemon-ice-cream/