Meyer Lemon & Strawberry Ice Cream – a delicious recipe with Lemon Juice, Eggs, Sugar, Butter, Strawberries, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Note: if you are using regular lemons, add an additional 1/4 cup of sugar, making it a total of 1 cup of sugar for the custard base.
2
Combine the eggs, sugar, lemon juice and butter in the top of a double boiler. Place over simmering water and beat with a hand mixer (unless you are in for a whisking workout) for about 15 minutes or until the mixture thickens. You are basically going for lemon curd here.
3
Let the curd cool a bit and then add in your half-and-half. Cover this with plastic wrap and refrigerate overnight or until thoroughly cold.
4
Thinly slice 1 pint of strawberries (tops removed) and toss with 1 tablespoon of sugar. Let the strawberries sit for at least 2 hours.
5
When your custard, your strawberries and your ice cream machine are ready, pour the strawberries and their liquid into the custard base and mix well. Freeze according to your machine instructions.
6
It will come out frozen but soft. If you like your ice cream firmer, then put it in the freezer for a few hours.
7
Serve as-is or garnish with a lemon slice.
298
kcal
Calories
11
g
Fat
47
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cups Meyer Lemon Juice, 2 whole Large Eggs, 3/4 cups Granulated Sugar, 2 Tablespoons Butter, and more.
Yes, Meyer Lemon & Strawberry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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