Description
This creamy Meyer lemon ice cream delivers the perfect balance of sweet and tangy, with a velvety texture and bright citrus flavor in every bite.
Ingredients
Scale
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup Meyer lemon juice (about 3–4 lemons)
- 1 tbsp Meyer lemon zest
- Pinch of salt
Instructions
- In a medium saucepan, heat the cream, milk, and half the sugar over medium heat until hot but not boiling.
- In a bowl, whisk egg yolks with the remaining sugar until pale and thick.
- Slowly pour a bit of the hot milk mixture into the yolks while whisking to temper.
- Return the yolk mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in Meyer lemon juice, zest, and salt.
- Strain the mixture through a fine mesh sieve into a bowl.
- Chill the mixture in the refrigerator for at least 4 hours or overnight.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Transfer to a container and freeze for at least 2 hours before serving.
Notes
For a more intense citrus punch, increase the zest. This recipe is best with Meyer lemons due to their natural sweetness, but regular lemons can be used in a pinch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 18g
- Sodium: 35mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 105mg
Keywords: lemon ice cream, Meyer lemon, frozen dessert, citrus, homemade ice cream