I have been in desperate need of some sunshine. It’s the end of March. Spring time. And yet the temperature continues to hover in the “Baby, it’s cold outside” range. So I decided, if the weather doesn’t provide the sunshine, then it’s time to create my own in the kitchen with this bright and beautiful Meyer Lemon Ice Cream.
Meyer lemons are a bit of sunshine in the midst of this harsh prolonged winter. They are intensely fragrant and a sweeter and less acidic variety than regular lemons.I usually use a custard base for making ice cream, however, when creating this particular recipe, I did not want the heaviness of the eggs in the custard to weigh down the lightness and brightness of the Meyer lemon, or to mask its delicate citrus fruity flavor in any way. The more traditional route with citrus, which is sorbet, wasn’t creamy enough for me either. This base is the perfect balance between the egg based custard and syrup based sorbet. It accentuates the Meyer lemon in such a way that it’s the star of the show with the ice cream simply its stage. Another advantage of this base is that it’s extremely easy and quick as it does not require cooking and the only technique you have to master is to simply whisk!
1 cup (236 milliliters/8 ounces) heavy cream
1 cup (236 milliliters/8 ounces) half and half
1 can (396 grams/14 ounces) sweetened condensed milk
1/2 cup (118 milliliters) Meyer lemon juice, approximately 5 small lemons (may substitute another variety of lemon)
1 tablespoon Meyer lemon zest
1/8 teaspoon salt
How to use them:
Zest the whole Meyer lemons, cut and juice. In a large bowl, vigorously whisk together the cream, milk and sweetened condensed milk until all of the ingredients are fully incorporated, about 3 minutes. Add the Meyer lemon zest and juice, and a pinch of salt.Whisk to combine. You can see the deep yellow strands of flavorful zest sprinkled throughout the base.Pour the mixture into your ice cream maker and process according to the manufacturer’s directions.Pack the ice cream into a 1-quart freezer container, and completely cover the surface of the ice cream with plastic wrap. Cover tightly with the lid, and freeze for at least 2 hours before serving. Serve with these chocolate mint leaves and let the sunshine in!