Meyer Lemon Ice Cream
Heather Hartman HealthMeyer Lemon Ice Cream
Heather Hartman Health
8
20 minutes
11 minutes
American
Sweets

INGREDIENTS
Meyer Lemon Curd
- 2 each Meyer lemons, juice and zested
- 1 each regular lemon, juice and zested
- 7 each egg yolks
- 240 grams maple syrup
- 8 grams arrowroot
Meyer Lemon Ice Cream
- 5 each egg yolks
- 150 grams maple syrup
- 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)
- .25 teaspoon Himalayan salt
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.