Cool Down: Meyer Lemon Ice Cream

Hot weather calls for a cool snack. Ice cream, Snow Balls, Italian Ice, Gelato, all hit the spot when the mercury begins to rise.

This Meyer Lemon Ice Cream is the perfect accompaniment to a sugary cake or tart, but also a velvety, satisfying treat when eaten on its own. It’s easy to make and an interesting twist on a not so common flavor of ice cream that we’d like to see more often.

The Meyer lemon adds a hint of floral sweetness lacking in the common lemon. It originates in China and is said to be a cross between a lemon and either a mandarin or common orange. While these lemons are often used as a fabulous ingredient when baking, we thought the lemony, bright flavor would be a natural fit for ice cream. It’s a bit tart, so if you prefer your sweets on the sweet side, increase the quantity of sugar by about a quarter. If I were you though, I’d leave it as is, grab a spoon and dig in before someone else does.

Meyer Lemon Ice Cream (makes 1 quart)

1 1/2 cups heavy cream
1 cup whole milk
3/4 cup sugar
Zest of two Meyer lemons
1 teaspoon salt
6 large egg yolks
Juice of 6 Meyer lemons

Bring the cream, milk, sugar, zest and salt to a simmer in a heavy sauce pan. In another bowl lightly whisk the yolks. Let hot milk mixture cool slightly and then slowly add into egg yolks while whisking. Pour mixture into the saucepan and cook over low heat while stirring until the temperature on an instant read thermometer reads 170°F and the custard coats the back of a wooden spoon. Remove your custard from the heat and let cool, stirring occasionally. When cooled, freeze in an ice cream maker for 30 minutes and then transfer to an airtight container and store in the refrigerator.