Meyer Lemon Ice Cream
Heather Hartman HealthShare
Meyer lemons are my favorite lemons. Tart, but sweet, they are truly special. Unlike regular lemons, meyer lemons are a winter citrus, but depending on where you live you may be able to find them until the beginning of summer. If you can't find Meyer lemons, this recipe works well with regular lemon juice as well.
This my foolproof method to make ice cream AND any curd. Instead of standing by a stove, hoping you don't scorch or scramble your ingredients, just throw everything in a Vitamix for the recommended time. We are busy people and don't have time to stand around a stove for forever!
Let me know if you try this recipe! This is the BEST ice cream for summer.
You can find the original post on Insta here.
Meyer Lemon Ice Cream
Rated 5.0 stars by 1 users
Category
Sweets
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
11 minutes
INGREDIENTS
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2 each Meyer lemons, juice and zested
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1 each regular lemon, juice and zested
-
7 each egg yolks
-
240 grams maple syrup
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8 grams arrowroot
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5 each egg yolks
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150 grams maple syrup
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435 grams heavy cream, or one 14 ounce can of full fat coconut cream
-
190 grams milk (I used Elmhurst oat milk bc it is the creamiest, but any will do)
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.25 teaspoon Himalayan salt
Meyer Lemon Curd
Meyer Lemon Ice Cream
METHOD
Meyer Lemon Curd
Combine everything in a Vitamix for 8-11 minutes. Transfer to a metal bowl set over an ice water bath and whisk until cool. Pour into a glass container, cover the surface, and keep in the fridge until ready to use.
*you can use any citrus for this!
Meyer Lemon Ice Cream
Combine all of the ingredients in a Vitamix for 11-minutes. Transfer to a metal bowl set over an ice water bath and whisk until cool. Once cool, whisk one cup of the ice cream base into the Meyer lemon curd, then add the rest of the base until fully combined. Keep in the fridge for 24-hours, then churn according to your ice cream maker's instructions.