Meyer Lemon Ice Cream

Post image for Meyer Lemon Ice Cream

by Nancy Newcomer

  • Ingredients
  • Lemon zest
  • 1-1/8 cup strained lemon juice (usually takes 4-8 lemons, depending on size)
  • 2 cups sugar
  • 4 Cups half-and-half
  • Pinch or two of Kosher salt

Meyer Lemon-Fest!

The Ingredients~ simple.

Directions:

  1. Put 2 cups sugar in food processor with metal blade. Wash lemons well and pat dry.
  2. Using sharp vegetable peeler or zester, remove yellow zest in thin strips and allow to fall directly into food processor~ about 2-3 strips–about the size of 2 band aids for lack of better description!
  3. Juice and strain lemons to obtain 1-1/8 cups juice. Set aside.
  4. Run processor until peel is finely ground, 3-4 minutes. Add juice and process to blend.
  5. Scrape this mixture into large, non-aluminum bowl. Add half-and-half and salt, stir to combine. Set aside for 15-30 minutes, stirring occasionally. Cover tightly and refrigerate until very cold. Can hold at this point for a day or two.

Note: You may also use an ice cream maker, but NOT necessary–I have a cuisinart ice cream maker and throw in the mixture for about 20 min then freeze.

To freeze: stir to recombine. Taste, adjust if needed, with more juice, salt or sugar. It should taste very zippy with undertone of sweetness. Should taste slightly too sweet for it to taste balanced when frozen. Freeze ~ Store with plastic wrap pressed into the surface-I use a glass storage container. Best to freeze at least 6 hours for scooping consistency.

Zest!!

 

 

 

 

We ALL scream for Ice Cream!

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{ 3 comments… read them below or add one }

Rick Binger June 30, 2012 at 11:41 AM

Stay away from agave, it is almost pure fructose:

“There are two overall reasons fructose is so damaging:
Your body metabolizes fructose in a much different way than glucose. Fructose is broken down in your liver just like alcohol and produces many of the side effects of chronic alcohol use, right down to the “beer belly”
People are consuming fructose in quantities that are 400-800 percent higher than they were 100 years ago due to its pervasive presence in just about all processed foods.”

Here is the full article:

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Nancy Newcomer June 30, 2012 at 11:53 AM

Thank you for the info Rick–VERY interesting. Unfortunately your link didn’t come through–please try again & we’ll get it posted.

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Nancy Newcomer June 30, 2012 at 12:49 PM

Okay–we grabbed the link for the info about agave–please check it out. http://www.huffingtonpost.com/dr-mercola/agave-this-sweetener-is-f_b_537936.html

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