Meyer Lemon Ice Cream Recipes

SUPER LEMON ICE CREAM

Steps:

• Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
• Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
• Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

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).

ROSE WATER ICE CREAM WITH MEYER LEMON ZEST

Steps:

• Add an inch of water to the bottom half of a double boiler and bring it to a simmer over a medium flame. (See below if you do not have a double boiler.).
• Combine the milk and cream in another pot and heat the mixture gently over a low flame.
• In the top of the double boiler, whisk the egg yolks and sugar to combine. Set the mixture over the simmering water and keep whisking as you slowly pour in the warm milk and cream. Continue to whisk until the mixture begins to thicken-do not allow it to boil or it will curdle. When the mixture has thickened enough to lightly coat the back of a spoon, remove from the heat.
• Stir in the grated lemon zest and let cool to room temperature.
• Stir in one tablespoon of rosewater and taste. If a stronger flavor is desired, add a little more rosewater, a teaspoon at a time. Pour the mixture into a covered container and chill in the refrigerator for 3 or more hours.
• Taste the mixture after it is cold and adjust the flavor if necessary. Freeze in an ice cream maker according to the manufacturer's directions. For my ice cream maker, the mixture was done churning in about 30 minutes.
• Serve as soon as it is ready, garnished with organic, unsprayed rose petals if desired. Or place in a covered container and store in the coldest part of your freezer.
• Note: If you do not have a double boiler, you can approximate one by setting a large, heat-proof bowl into the top of medium, heavy-bottomed pot filled with an inch of water. Be sure that the simmering water does not touch the bottom of the bowl, or the ice cream mixture may curdle. The bowl should sit partway into the pot, but well above the water.

CANDIED MEYER LEMONS

Steps:

• Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, and cover surface with parchment. Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.
• Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.