Wednesday, March 20, 2013

Meyer Lemon Ice Cream

I have been enjoying a long winter of citrus fruits. Every January, I get a little burst of lemon fever, and it carries me right into the springtime. Here we are, on the very first day of spring, and I have a bit of sweet citrusy heaven to share: Meyer lemon ice cream.

This was my first time ever buying a bag of Meyer lemons. I was mostly surprised by how orange in color they were. I kept reaching into my little bowl of lemons thinking I was going to grab a tangerine. While Meyer lemons are not quite as sour as regular lemons, you could easily substitute regular lemons into this recipe.
I adapted my 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

  • 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
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.
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. 


  1. WOW does that look beautiful, delicious, refreshing and colorful! I DO have an ice cream maker, which sadly just sits in the closet most of the time (alas, the business of life). A friend bought it for me years ago since I love ice cream so much and cook a lot. This recipe inspires me to drag it out! Since Meyer Lemons are less sour than regular lemons, would a mix of regular lemons and a bit of orange work as well? Thanks for the inspiration!

    1. I think lemons plus a little orange would be an excellent substitute for both flavor and color!

  2. I always get excited when I see Meyer lemons at the grocery store. I love the way they smell when you cut them open--almost spicy. :) I've made sorbet with Meyer lemons before, but now I'm going to have to try ice cream!

  3. Meyer lemons are FANTASTIC! I love that you made ice cream with this. I saw the title and started drooling right away.

  4. Thank you so much for posting this recipe! I bought a bunch of Meyer lemons from the store the other day determined to do something delicious with them and when I got your blog post in my in-box, I knew right away that is what I would do with those lemons. It's absolutely husband and I both just had a huge bowl. Sweet, tart and such a beautiful perfume. Thanks!

  5. How many does this serve? If you double the recipe, will it fit into the standard Cuisinart ice cream maker? Thanks


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