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Recipe

Meyer lemon ice cream

45 min • 4 to 6 servings •
Andrew Sachs
Creamy lemon ice cream scoops in a white bowl on a kitchen counter with fresh lemons and cooking utensils in the background.

This recipe was inspired by the wonderful “Santa Monica Farmer’s Cookbook” by Amelia Saltsman and it is as delicious as it is easy.

Ready

  • 3 Meyer lemons
  • 1 ½ cups water
  • 1 cup sugar
  • ⅔ cup heavy cream

    • Set

  • Zester
  • Juicer
  • Sauce pan
  • Bowl
  • Whisk
  • Ice cream maker

    • Go!

  • Zest lemon rinds into sauce pan.
  • Cut lemons in half and squeeze juice into sauce pan.
  • Add water and sugar to sauce pan and bring to a boil over a medium heat, stirring regularly so that the sugar dissolves.
  • Remove from heat, pour mixture into bowl and chill in refrigerator for 20-30 minutes.
  • Whisk in cream.
  • Add to ice-cream maker.

    • Recommendations

    This recipe was derived from Meyer Lemon Sundae with Cara Caras and Tangelos recipe and you will have to purchase The Santa Monica Farmer’s Cookbook to get your hands on that treat.

    cream ice cream meyer lemon

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