This Meyer Lemon Ice Cream Recipe is tasty, simple and citrus. The balance between sweetness, creaminess and tartness is well maintained to make it a perfect recipe. You should try this recipe at home!
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Homemade Meyer Lemon Ice Cream Recipe
This rich and decadent Homemade Meyer Lemon Ice Cream Recipe is a sharp, acidic treat that’s perfectly mild thanks to using the perfect balance of sweet, creamy, and tart flavors.
It is a tasty ice cream that can be enjoyed at anytime. One thing that is perfect about this ice cream is that it helps to freshen up the mind with its tart flavor. We adored this ice cream and hope you will too. You should try this wonderful recipe at home. So, let’s get started.
If you liked this recipe of ours, then also try our other recipes which include Maple Walnut Ice Cream Recipe, Cheese Ice Cream Recipe, and Non-Diary Ice Cream Recipe.
Homemade Meyer Lemon Ice Cream Recipe
Meyer Lemon Ice Cream is a very tasty and tart ice cream made from only 5 simple ingredients. All you need is heavy cream, milk, sugar, salt and Meyer lemon zest and you can make this ice cream in no time.
6-8
servings10
minutes45
minutes + cooling time192
kcalIngredients
2 cups heavy cream
- 1 cup whole milk
¾ cup sugar
- 1 pinch salt
4 tbsp Meyer lemon zest
Method
First of all, combine the cream, milk, sugar, and salt in a small, nonreactive saucepan that has a well-fitting lid. Make sure to use a nonreactive pan, as a copper or cast-iron pan will react with the acid within it, leading to a poor flavor in your final product.
Cook the mixture, uncovered, over medium heat. Make sure to whisk it occasionally to dissolve the sugar.
Bring the mixture to a bare simmer, and then remove it from the heat. This is an odd balancing act: we need to get the mixture to be warm enough that it will dissolve some of the flavor compounds from the lemon zest, while also being cool enough that the dairy won’t curdle. This is a bit of a tricky one, though it’s worth making sure to do for the perfect ice cream.
Whisk the lemon zest into the mixture, and then cover and allow to steep for thirty minutes at room temperature. If you want to have a more intensely lemony flavor, then you can allow the mixture to steep for a longer amount of time.
Divide the cooled mixture in half, and strain one half through a fine sieve or coffee filter – discard the contents of the sieve.
Pour the strained mixture back into the unstrained mixture, and mix the two. We have done this to reduce the overall density of chunks of lemon within the ice cream. It can be quite an intense flavor, and allowing it to be a little more sparse makes the eating process quite a bit more simple and tasty for most people.
Pour the combined mixture into a shallow pan or bowl, and then place it in the fridge to cool as much as possible. This should take one to two hours, though don’t be afraid to leave it a little longer to ensure that the ice cream is wholly cool.
When the mixture is cold, pour it into an ice cream maker, and process in accordance with the manufacturer’s instructions.
After the churning is complete, then transfer the ice cream from the maker to an airtight freezer container. As always, we recommend using rubber tools – you won’t damage the inside of your machine, and the ice cream won’t stick to the utensils, either.
Cover the freezer containers tightly, and then freeze them until the Homemade Meyer Lemon Ice Cream Recipe is firm. This should take at least four hours, though it can take a little longer depending upon your freeze
