favorite ice cream recipe to come up with this. It is a custard-based recipe, so it takes a little extra time but the creaminess is so worth it. This ice cream is lemony, but it isn't too tart. The perfect balance of flavors.
Meyer Lemon Ice Cream
Whisk the egg yolks briefly in a small bowl. Set a strainer over a heat-proof bowl. Heat the half-and-half and 1/2 cup sugar in a heavy-bottomed pot over medium heat, until sugar dissolves. When hot whisk a little of the hot half-and-half into the egg yolks and then whisk warm yolks into the hot mixture. Cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil. Remove from the heat and quickly strain. Add the heavy cream. Cover the mixture and chill.
- 3 egg yolks
- 3/4 cup half-and-half
- 1/2 cup sugar
- 3/4 cup heavy cream
- 1/4 cup fresh Meyer lemon juice
- zest from two Meyer lemons
- 2 tbs sugar
- pinch of salt
Once chilled, stir in the lemon juice, zest, and the 2 tbs of sugar. Add salt. Freeze according to your ice-cream maker's instructions.