Meyer Lemon Ice Cream

3-4 Meyer lemons (zest 2 of them)
1 c. sugar
1 c. half-and-half
6 egg yolks
3 c. whipping cream
Vanilla extract


Directions: Peel 1 lemon very thin with a vegetable peeler (no bitter white pith). Put peel in a saucepan with sugar and half-and-half. Heat until just under boiling, remove from heat and let steep 10-15 mins.


Whisk egg yolks in a bowl until just mixed and pour in some of the hot mixture, stirring constantly. Pour it back into the pan and cook, stirring constantly, until the mixture coats the spoon. Pour through a strainer into the bowl and add the finely grated peel of 2 lemons. Let stand for 10 mins then add the cream. Juice & strain lemons, add 9 Tbsp to the mixture, add more if needed and a few drops of vanilla.


Chill thoroughly and freeze in ice cream maker.

Recipe Contributor:  Tammy Cleek