Meyer Lemon Ice Cream
I always want ice cream. I can be bundled in a giant scarf, hat and mittens in 25 degree weather and you'll find me eating ice cream. My freezer currently has at least five different tubs of homemade ice cream.
I discovered Meyer Lemon Ice Cream at Molly Moon's in Seattle. Molly Moon's opened a few years ago on Capitol Hill and has since opened many more shops in other neighborhoods all over Seattle. I'm never too far from delicious hand crafted ice cream! I think my record is having ice cream at three different Molly Moon's all in one day!
Meyer Lemons are slightly sweeter than regular lemons and in the dark of winter, Meyer Lemon Ice Cream reminds you that spring isn't too far away. Bright and citrusy - pick Meyer Lemons that are brightly colored, not too firm, and slightly more orange than yellow.
It's so awesome to have a stocked freezer full of homemade ice cream. Company will be impressed - I can assure you. A few weeks ago, I made one of my other favorite winter citrus desserts, an Upside Down Blood Orange Cake. Let's continue on this winter citrus roll as days get longer and it's actually light when I get off of work. Hooray! Ice cream for all!
Meyer Lemon Ice Cream
Source: Molly Moon's Homemade Ice Cream, slightly altered
Makes about 1 quart
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
pinch of kosher salt
2 tablespoons Meyer Lemon zest (from about 4 lemons)
- Combine heavy cream, milk, sugar, and salt in saucepan with lid. Cook over medium-high heat whisking occasionally until sugar dissolves. Bring to a simmer and remove from heat. Whisk in the lemon zest, cover and let steep for 30 minutes at room temperature.
- Pour into shallow pan (like a pie dish) and place in the refrigerator to chill thoroughly, one to two hours.
- When mixture is cold, pour into an ice cream maker and process according to manufacturer's instructions. Transfer ice cream to an airtight glass, plastic or paper container. Cover and freeze until the ice cream is firm, about four hours.
