LUCY BURDETTE: Shortly after the purchase of our new ice cream maker, my sister brought me 5 meyer lemons from her yard. They needed pride of place in some recipe, right? And of course that ice cream maker is always on the verge of reproaching me…I'm waiting... So I found and tweaked a version of meyer lemon ice cream from the blog dragonabakes. This recipe isn't quite as easy as the clementine sorbet that I posted a couple weeks ago because it involves making a custard. But take note that while I’m not a lemon lover, I loved these results! I’m sure you could make this with regular lemons, though the meyers are sweeter and less acidic so you might need to adjust the sugar
Meyer Lemon Ice Cream
Ingredients
finely grated zest of 3 Meyer lemons
1/2 cup Meyer lemon juice, freshly squeezed and strained
3/4 cup sugar
4 egg yolks
1 cup milk
2 cups heavy cream
Grind the lemon zest and the sugar together in a food processor. Combine the lemon zest/sugar with the juice in a glass or stainless bowl and refrigerate for a couple of hours, stirring occasionally. Meanwhile, heat the milk in a large saucepan until bubbles start to form and remove from heat.
In another large bowl, beat the egg yolks until thick and yellow. Slowly whisk the warm milk into the yolks—if you go too fast, you risk scrambled eggs. Return the egg yolks and milk to the saucepan. Stir over medium low heat, until the mixture begins to thicken like a custard or pudding.
Refrigerate until completely chilled.
Once the lemon mixture and the egg custard are cold, combine the two and add the heavy cream. Taste to see if you need either more lemon juice or sugar. Pour the batter into the frozen bowl of your machine about 20 minutes before you plan to serve dessert. Hit the button and wait until frozen--then stand back for compliments!
Here's an easy tweet:
Tweet: Meyer Lemon Ice Cream #recipe #bookgiveaway @LucyBurdette http://ctt.ec/f7Th0+
You can order KILLER TAKEOUT wherever books are sold--it will be published on April 5!
