Lemon Ice Cream

There’s a certain kind of summer magic that happens when you fold the sunny, floral sweetness of a Meyer lemon into the rich, creamy embrace of a custard base. The magic begins with these gorgeous, thin-skinned fruits. A cross between a classic lemon and a sweet mandarin, the Meyer lemon is less acidic and more aromatic, with a complex, almost herbal sweetness. It’s the secret weapon that elevates this dessert from simply delicious to utterly unforgettable.

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Pro-style Meyer lemon ice cream

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Commercial Stabilizer Substitute

In the ice cream industry, recipes are carefully crafted for balance. Stabilizers function by reducing ice crystal growth through increased viscosity. Gelatin is a good substitute for commercial ice cream stabilizers.
Alcohol freezes at a much lower temperature (-173°F / -114°C) than water (32°F / 0°C). When you add even a small amount to your ice cream base, it interferes with water molecules' ability to form hard, crunchy ice crystals. The ice cream freezes softer and has a more scoopable straight-from-the-freezer texture.

Meyer Lemon

The Meyer lemon, a cross between a regular lemon and a mandarin, is a great choice for desserts. In ice cream making, its flavor is preserved by carefully crafted recipes that ensure a perfect balance.
Squeeze the Meyer lemons, strain the juice to remove pulp and seeds, and set it aside.

Creme Anglaise

In a separate small bowl, soak the gelatin in cold water to soften it.
Start the Custard Base: In a medium saucepan, gently warm the milk, heavy cream, corn syrup, and sugar over medium heat. Stir until the mixture is just warm to the touch (about 100°F/38°C). Do not let it boil. In a separate bowl, whisk the egg yolks and milk powder. While whisking constantly, slowly pour in about half of the warm cream mixture to temper the yolks. Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches a temperature 185°F/85ºC. Remove from the heat and add the bloomed gelatin. (Do not let it boil, as this will cause the eggs to curdle. If it does happen, mix with your immersion blender). Pass custard through a sieve.

Lemon Custard

Let the custard cool for 10 minutes, then blend in the reserved lemon juice and limoncello. Stir in the zest, if using. Refrigerate for at least 4 hours, or preferably overnight, to mature.

Churning

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions. Transfer the freshly churned ice cream to a freezer-safe container. For immediate serving, freeze for 2 hours to firm up. For storage, it will be firm after 24 hours. For easy scooping, let it sit in the refrigerator for 15 minutes before serving. Enjoy!

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