Meyer Lemon Ice Cream Recipe

Heavy cream: Provides the rich and creamy base for the ice cream.

Whole milk: Adds a smooth texture and helps balance the richness of the cream.

Sugar: Sweetens the ice cream and helps achieve the desired consistency.

Meyer lemon zest: Adds a burst of citrus flavor and fragrance.

Meyer lemon juice: Infuses the ice cream with a tangy and refreshing taste.

Egg yolks: Thicken the ice cream mixture and contribute to its creamy texture.

When whisking the egg yolks and sugar, make sure to do so until the mixture becomes pale and thick. This step is crucial as it ensures that the sugar is fully dissolved and the egg yolks are properly aerated, which contributes to a smoother texture in the final ice cream.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture similar to heavy cream and adds a subtle coconut flavor that complements the citrus notes.

• whole milk - Substitute with almond milk: Almond milk is a lighter alternative that still provides a creamy base for the ice cream, though it may slightly alter the flavor profile.

• sugar - Substitute with honey: Honey adds a natural sweetness and a hint of floral notes that pair well with the lemon flavor, but it may slightly change the texture of the ice cream.

• finely grated meyer lemon zest - Substitute with finely grated regular lemon zest: Regular lemon zest provides a similar citrus flavor, though it may be slightly more tart than Meyer lemon zest.

• freshly squeezed meyer lemon juice - Substitute with freshly squeezed regular lemon juice: Regular lemon juice offers a similar tangy flavor, though it is more acidic and less sweet than Meyer lemon juice.

• large egg yolks - Substitute with cornstarch: Cornstarch can be used as a thickening agent to achieve a creamy texture without the use of egg yolks, making it suitable for those with egg allergies.

• Allow the Meyer lemon ice cream to cool completely before storing. This ensures that condensation doesn't form inside the container, which can lead to ice crystals.
• Use an airtight container to store the ice cream. This helps maintain the creaminess and prevents the ice cream from absorbing any unwanted odors from the freezer.
• For an extra layer of protection, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. This minimizes the formation of ice crystals and keeps the texture smooth.
• Label the container with the date of preparation. Homemade ice cream is best enjoyed within 1-2 weeks for optimal flavor and texture.
• Store the container in the coldest part of your freezer, usually the back, to maintain a consistent temperature and prevent the ice cream from melting and refreezing, which can cause a grainy texture.
• When ready to serve, let the Meyer lemon ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
• If you notice any ice crystals forming on the surface, simply scrape them off before serving to ensure the best possible texture.
• Avoid frequent temperature changes by minimizing the number of times you open the freezer. This helps keep the ice cream at a stable temperature and preserves its quality.
• For long-term storage, consider dividing the Meyer lemon ice cream into smaller portions. This way, you only need to take out what you plan to consume, reducing the risk of temperature fluctuations for the remaining ice cream.

• Place the Meyer Lemon Ice Cream in the refrigerator for about 15-20 minutes to soften slightly before serving. This will make it easier to scoop and enjoy.
• Use a microwave-safe bowl and microwave the ice cream on the defrost setting for 10-15 seconds. Be cautious not to melt it completely; you just want to soften it enough to scoop.
• If you prefer a more artisanal approach, let the ice cream sit at room temperature for 5-10 minutes. This method allows it to soften naturally without compromising its creamy texture.
• For a quick fix, run an ice cream scoop under hot water for a few seconds, then scoop the ice cream. The heat from the scoop will help cut through the frozen dessert more easily.
• If you have a double boiler, place the ice cream container in the top part and let it sit over hot water for a couple of minutes. Stir occasionally to ensure even softening.

• Mixing bowl: A large bowl used to whisk together the egg yolks and sugar until pale and thick.

• Whisk: A tool used to blend the egg yolks and sugar, and to combine the hot cream mixture with the egg yolk mixture.

• Saucepan: A pot used to heat the heavy cream and whole milk until just simmering.

• Stirring spoon: A utensil used to stir the mixture constantly while it cooks over low heat until it thickens.

• Microplane or fine grater: A tool used to finely grate the Meyer lemon zest.

• Citrus juicer: A device used to extract the freshly squeezed Meyer lemon juice.

• Thermometer: An optional tool to ensure the mixture reaches the correct temperature without boiling.

• Ice cream maker: A machine used to churn the mixture into ice cream according to the manufacturer's instructions.

• Storage container: A container used to transfer the churned ice cream and freeze it until firm.

• Spatula: A tool used to scrape the mixture from the bowl and saucepan to ensure nothing is wasted.

Prepare ingredients ahead: Measure and set out all ingredients before starting to streamline the process.

Use a microplane: A microplane zester makes quick work of grating meyer lemon zest.

Chill the mixture quickly: Place the custard mixture in an ice bath to cool it faster before refrigerating.

Pre-freeze the ice cream bowl: Ensure the ice cream maker bowl is pre-frozen for optimal churning.

Double the batch: Make a larger batch and freeze extra for later enjoyment.