I thank God for my Meyer lemon tree. There are so many things I could use lemons for, and my favorite is this Meyer lemon ice cream. What I love about it is you can use cream, yogurt, or half and half to make the base and they’re all delicious.
Like I said before in my previous lemon blog, the Meyer lemon variety is special and preferred by chefs because of its sweet flavor and floral scent. Even the skin of a Meyer lemon is less bitter than other lemons. This beautiful tree is also excellent to grow for its glossy leaves and fragrant white flowers.
I went out early to the garden and picked some lemons. I enjoy this time outside because the only thing you hear are birds chirping, heralding spring is here.
To make the lemon ice cream I use an ice cream maker because I already have it. If you don’t have one, don’t worry. You can skip the churning part and freeze the blended mixture in the freezer. I think the only difference is in the final texture of the ice cream.
For the ice cream base I use heavy whipping cream. You can substitute vanilla yogurt or half and half and it will come out delicious.
Instead of using artificial lemon flavoring, nothing beats the lemon zest. If you put enough lemon zest in the ice cream, it brightens the flavor. In this recipe, I find that using 1 1/2 tablespoons of lemon zest added with 1/2 cup of lemon juice just gives the ice cream an especially light taste.
If you like lemon flavor, this is one easy ice cream to make. It just tastes so refreshing, crisp and clean to the palate. I know I’ll be making it for dessert from now until summer ends.