Wednesday, April 15, 2009
Super Meyer Lemon Ice Cream
Meyer lemons were on sale this week at the grocery store so of course I couldn't leave without a bag of 6 or 7 of these beauties! I recently became the proud owner of two Meyer lemon trees so hopefully next year I'll be picking them from my own backyard. In the meantime however, I couldn't resist bringing these home with me. After buying them I had to decide what I wanted to do with them. Oh the possibilities! I came across this article in the LA Times for 100 things to do with Meyer lemons. I'd like to try every single one of them. With my two trees, I just might get the chance! One of the suggestions they listed was for Meyer lemon ice cream. They had a link to a recipe, but I didn't have everything it called for so I decided to look to David Lebovitz, my ice cream guru. He had a recipe for Super Lemon Ice Cream that not only sounded wonderful but was also quite simple to make. So I decided I'd try my Meyer lemons in this recipe. I replaced the regular lemon juice with Meyer lemon juice. Meyer lemons are a little milder than lemons and I wanted the ice cream to have a real lemony punch so I added a bit more zest in mine. I think this ice cream has a great balance of tart and sweet.
3 teaspoons lemon zest (I used a little more than a Tablespoon of Meyer lemon zest)
1/2 cup sugar
1/2 cup Meyer lemon juice
1 cup milk
1 cup heavy cream
1 pinch salt
Zest lemons directly into food processor. Pour in sugar and process until the sugar is faintly lemon-colored and the zest is finely ground.
Juice the lemons and straining out any seeds. Pour the measured juice into the sugar/zest mixture. Blend until the sugar dissolves.
Add half and half and blend.Chill for about an hour; the product may break up, but just stir it back together. Freeze in an ice cream machine according to manufacturer's directions.
For Easter we had a strawberry and rhubarb sauce to go with our cake. I had a little left over and topped the ice cream with the sauce. The flavors were perfect together.