Meyer Lemon Ice Cream

1. 1

   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.

2. 2

   Fill a large bowl with ice & water; set aside.

3. 3

   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).

4. 4

   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).

* Per serving · 4 servings · Values may vary.

No additional tips available.