Meyer Lemon Ice Cream Recipes
MEYER LEMON ICE CREAM
Steps:
- Use vegetable peeler to remove large strips of lemon zest from 2 lemons. Gently heat the cream & milk in a saucepan, just until steaming and small bubbles form around the edge. Add the zest and vanilla to the warm cream. Remove from heat, cover, and allow to infuse for 30 minutes. Fill a large bowl with ice & water; set aside. In a double boiler, heat water until simmering. Place yolks & sugar in top pan (not over heat) & whisk until light yellow. Re-warm the cream mixture, then pour over fine sieve into the yolk mixture, whisking as you go. Place pan over simmering water, stirring slowly, and heat until 185 degrees. Set bowl in ice bath and cool to room temperature or cooler. Press sheet of plastic over the base, cover, and refrigerate at least 4 hours (preferably overnight). When you're ready to make the ice cream, finely zest the remaining 2 lemons; juice all 4. Strain lemon juice through fine sieve and add to base. Freeze according to ice cream maker instructions. Stir in zest of 2 lemons after removing from freezer (otherwise, the zest sticks to the blades and clumps).
MEYER LEMON CURD ICE CREAM
Meyer lemons are believed to be a cross between the Mandarin orange and the common lemon. They are available seasonally and have a delicate floral aroma and less acidic juice than common Eureka lemons. Here we make a traditional lemon curd and then thin it to make the ice cream base. If you want to use just the curd, simply eliminate the milk. We use it to balance the richness of the curd and produce a smooth, creamy ice cream that is not overly heavy on the palate. The bright Meyer lemon flavor really makes this a standout.
Yield makes about 1 quart
Number Of Ingredients 7
Steps:
- Heat a circulating water bath or a pot of water on the stove to 167°F (75°C).
- Combine the eggs, sugar, lemon zest and juice, salt, and cayenne in a blender. Puree the mixture until it is smooth and pale yellow, about 3 minutes. Pour the mixture into a vacuum bag or zip-top plastic bag and seal, removing as much air as possible. Place the bag in the water bath and cook for 30 minutes.
- Pour the egg mixture into a blender. Turn the blender on low and slowly add the butter, allowing each piece to be fully absorbed before adding the next. When all the butter is incorporated, pour the milk into the blender and increase the speed to high for 10 seconds just to combine everything. Strain the base through a fine-mesh conical strainer into a metal bowl set in an ice bath and let cool. Transfer the base to an airtight container and refrigerate for at least 4 hours or overnight to let the flavors mature.
- The next day, churn the base in an ice cream maker according to the manufacturer's instructions.
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- 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.
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- Transfer lemon curd to a large bowl and whisk in the cream and milk until smooth. Cover and refrigerate for several hours or overnight.
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