Meyer Lemon Ice Cream
We had the most beautiful Meyer lemon tree in our orchard on Kauai—its branches heavy with large, juicy fruit that seemed to glow in the tropical sun. The flavor of a perfectly ripe Meyer lemon is unlike anything else: sweet, floral, and vibrant without the sharp bite of a standard lemon. We’re always on the hunt for recipes that let that flavor truly shine, and this ice cream is one of our absolute favorites. Lusciously creamy and refreshingly lemony, it’s a year-round indulgence that pairs perfectly with fresh seasonal berries.
In a saucepan, whisk together the lemon zest, freshly squeezed Meyer lemon juice, sugar, eggs, half-and-half, and a splash of vanilla extract. Cook gently over medium heat, stirring constantly, until the mixture thickens to a silky custard.
Strain the custard through a fine-mesh sieve into a mixing bowl, pressing firmly on the zest to extract every bit of citrus essence. Chill the custard completely.
Once cooled, whisk in the remaining cup of half-and-half. Freeze in an ice cream maker according to the manufacturer’s instructions, then enjoy immediately or transfer to the freezer for a firmer scoop.
Meyer Lemon Ice Cream
Bright, creamy, and effortlessly refined, this Meyer Lemon Ice Cream is a celebration of citrus at its best. Made with freshly grated lemon zest, tart-sweet juice, and rich half-and-half, it delivers a smooth custard base infused with vibrant lemon flavor. A touch of vanilla rounds out the profile, adding just enough warmth to balance the brightness.
Perfect on its own or served with a handful of fresh berries, this ice cream is as welcome on a warm summer afternoon as it is following a cozy winter dinner. If Meyer lemons aren’t available, standard lemons will still create a deliciously refreshing treat.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.