Meyer Lemon Ice Cream

We have the most beautiful Meyer Lemon tree in our orchard. It produces the most fantastic, large and juicy lemons. We are constantly looking for recipes that will allow the fresh and sweet flavor of the Meyer Lemons to shine. This is one of our favorite ice creams, lemony and creamy and perfect anytime of year. Serve with your favorite fresh berries.

Whisk together lemon zest, lemon juice, sugar, eggs, half-and-half and vanilla.

Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it.

Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions.

Meyer Lemon Ice Cream

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Ingredients

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• 1 tablespoon freshly grated lemon zest
• 1/2 cup fresh lemon juice
• 1 cup sugar
• 3 large eggs
• 2 cups half-and-half
• 1/2 teaspoon vanilla
• Fresh Berries for garnish

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Instructions

1. In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer.
2. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold.
3. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Makes about 1 quart.

Notes

If you can’t find Meyer lemons use regular lemons.