Meyer lemon is a cross between a regular lemon and a mandarin. A great choice for desserts that call for lemon.
*In the ice cream industry, recipes are indeed carefully crafted to ensure a perfect equilibrium between elements. Ice cream stabilizer functions to reduce the degree of ice crystal growth by influencing viscosity and other rheological properties. Gelatin is a good sub for ice cream stabilizer.
Squeeze out Meyer lemons, sieve juice and chill. Soak gelatin in cold water to soften, and drain. In a saucepan, warm up together milk and heavy cream, corn syrup, and sugar. When it reaches 113ºF/45ºC, add milk powder and egg yolks; mix using an immersion blender. Cook to 185ºF/85ºC stirring constantly. Do not boil. Remove custard from the heat, mix in gelatin along with the lemon juice, and limoncello. Add zest if desired, and refrigerate lemon custard overnight to maturate.
Process in your ice cream maker according to manufacture instructions. Transfer ice cream in another frozen container if desired. Freeze the freshly churned ice cream for about 2 hours prior scooping out. After 24 hours in the freezer, place ice cream for an hour or so in the refrigerator to soften a bit prior scooping out. Lemon ice cream can be served alone or accompanied with your favorite chopped fresh fruits, cookies, meringue, lemon cake cubes, matcha, chocolate... (Look up for recipes) etc... Enjoy!