I’m not being melodramatic when I say Meyer lemons are my obsession.
Around Christmas I impulsively bought two large bags of them, despite having a million other things to do. Those bright, fragrant fruits demanded attention, and I’ve spent the weeks since finding the best ways to use them.
Deciding what to do with Meyer lemons is a sweet dilemma. You want to use every one to its fullest potential, yet you also dread losing the scent that fills your kitchen when they’re around.
Adding to the drama, my boyfriend insists Meyer lemons don’t exist, even though I’ve shoved one under his nose repeatedly so he can smell the difference from ordinary Eureka lemons. Meyer lemons are more orange-yellow than pale yellow, which is just one sign they’re distinct. I, meanwhile, remain firm in my food knowledge while he sticks to the idea that Red Delicious and Granny Smith are the only apples worth mentioning.
It’s an emotional roller coaster, to say the least.
As I stood in need of comfort, the obvious solution arrived: Meyer lemon ice cream.
Meyer Lemon Ice Cream felt like the perfect remedy. I followed the method from the Bi-Rite Creamery cookbook, and the result was smooth, creamy, sweet with a bright tang—an ice cream you’ll find yourself sneaking spoonfuls of straight from the freezer. When a quart is gone, the despair is real.
As a finishing touch on my ice cream I used small dark chocolate and fruit pieces that paired beautifully with the Meyer lemon—adding a rich contrast that made each bite more interesting.
GIVEAWAY
Some readers asked about the little chocolatey spheres on the ice cream. I used Brookside dark chocolate pieces with fruit centers, which offer a satisfying dark chocolate shell with tangy fruit inside. I received a tasting kit and used them both as snacks and as a topping for this ice cream. They complemented the lemon perfectly.
There was also a giveaway related to those chocolates in the original post. The giveaway asked readers to leave a comment about their favorite way to eat chocolate and how to contact them if they weren’t bloggers.
On a related note, I recently made a cooking video for Whole Foods featuring a product on sale that week.
One year ago… Poached Eggs in Tomato Sauce with Chickpeas, Feta and Swiss Chard and Quinoa, Fennel and Pomegranate Salad
Two years ago… Pasta with Ruby Chard and Cranberries
Four years ago… Brown Rice with Lime, Cilantro and Jalapeno
Meyer Lemon Ice Cream
Makes about 1 quart, adapted from Sweet Cream and Sugar Cones
Ingredients
For the curd
- 3 Meyer lemons
- 7 large egg yolks
- 3/4 cup sugar
For the ice cream
- 5 large egg yolks
- 1/2 cup sugar
- 1 3/4 cups heavy cream
- 3/4 cup 1% or 2% milk
- 1/4 tsp kosher salt
Instructions
- To make the lemon curd, put about 2 inches of water in the bottom of a double boiler or a medium saucepan and bring to a simmer over medium-high heat.
- Finely grate the zest from the lemons into the top of the double boiler or a nonreactive bowl. There should be about 3 tablespoons of zest. Juice the lemons and measure out 1/2 cup juice.
- Whisk the yolks into the zest, then whisk in the 3/4 cup sugar. Add the lemon juice and whisk to combine. Place the double boiler insert or bowl over, but not touching, the simmering water. Cook, whisking frequently, until the mixture is thick and pudding-like, about 10 minutes.
- When the curd has thickened, remove it from the heat and pour it through a fine-mesh strainer into a bowl. Lay plastic wrap directly on the surface of the curd and refrigerate until completely chilled, about 2 hours.
- Meanwhile, make the ice cream base. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half the sugar. Set aside.
- In a heavy nonreactive saucepan, combine the cream, milk, salt, and the remaining sugar. Place the pan over medium-high heat. When the mixture approaches a simmer, reduce the heat to medium.
- Carefully scoop about 1/2 cup of the hot cream mixture and add it to the bowl with the egg yolks, whisking constantly. Repeat with another 1/2 cup of hot cream. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl back into the pan.
- Cook the mixture over medium heat, stirring constantly, until it thickens, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1–2 minutes longer.
- Strain the base through a fine-mesh strainer into a clean container. Place the container in an ice-water bath and stir occasionally with a spatula until cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
- Once both the curd and ice cream base are thoroughly chilled, put 3/4 cup of the lemon curd in a medium bowl. Whisk in the chilled base a little at a time until smooth.
- Freeze in your ice cream maker according to the manufacturer’s directions. Enjoy immediately for a soft texture or allow to firm up in the freezer for at least 4 hours.