Meyer lemons are believed to be a cross between the Mandarin orange and the common lemon. They are available seasonally and have a delicate floral aroma and less acidic juice than common Eureka lemons. Here we make a traditional lemon curd and then thin it to make the ice cream base. If you want to use just the curd, simply eliminate the milk. We use it to balance the richness of the curd and produce a smooth, creamy ice cream that is not overly heavy on the palate. The bright Meyer lemon flavor really makes this a standout.
Recipe information
Yield
makes about 1 quart
Ingredients
Preparation
Step 1
Heat a circulating water bath or a pot of water on the stove to 167°F (75°C).
Step 2
Combine the eggs, sugar, lemon zest and juice, salt, and cayenne in a blender. Puree the mixture until it is smooth and pale yellow, about 3 minutes. Pour the mixture into a vacuum bag or zip-top plastic bag and seal, removing as much air as possible. Place the bag in the water bath and cook for 30 minutes.
Step 3
Pour the egg mixture into a blender. Turn the blender on low and slowly add the butter, allowing each piece to be fully absorbed before adding the next. When all the butter is incorporated, pour the milk into the blender and increase the speed to high for 10 seconds just to combine everything. Strain the base through a fine-mesh conical strainer into a metal bowl set in an ice bath and let cool. Transfer the base to an airtight container and refrigerate for at least 4 hours or overnight to let the flavors mature.
Step 4
The next day, churn the base in an ice cream maker according to the manufacturer’s instructions.
