Thursday, May 27, 2010

Meyer Lemon Ice Cream

Wow, I made this recipe for Gingersnap Lemon Ice Cream Sandwiches so much more difficult than it needed to be. The original recipe is just scoops of ice cream between two cookies. Of course I had a work event (a sandwich buffet) to bring them to and I wanted them to be all pretty. They were pretty, but they took me four days to make!
Day one I made the ice cream and put it to chill in the fridge. Day two I made the cookie dough and let it chill in the fridge and churned the ice cream and put it in a pan in the freezer. Day three I rolled, cut, and baked the cookies and left them to cool. Day four I cut out the ice cream with the same cutter to make the pretty edges and assembled the sandwiches, they went back in the freezer overnight. All this for pretty edges and the freezer at work doesn't freeze very well and all the pretty edges melted out anyway! Honestly, these were too good for all the fuss. These are meant to be slapped together and eaten on a warm summer day. The next time I will just make the Meyer Lemon Ice Cream and serve it with my favorite gingersnap cookies crumbled on top.

Meyer Lemon Ice Cream
adapted from Emily Luchetti on Epicurious

Ingredients
1 1/2 cups whole milk
3 cups heavy cream
Zest from 2 lemons
1 cup sugar (divided)
6 large egg yolks
1/4 teaspoon kosher salt
4 teaspoons freshly squeezed lemon juice

Whisk together the egg yolks, with 1/2 cup sugar, and the salt in a medium bowl.Combine the milk, cream, lemon zest and 1/2 cup of the sugar in a heavy saucepan. Cook, stirring frequently, over medium heat until almost simmering. Slowly pour the hot liquid into the egg mixture, whisking as you pour. Return the mixture to the cleaned saucepan to prevent scorching. Cook, over medium-low heat, stirring constantly with a heat-resistant plastic or a wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir in the lemon juice. Refrigerate the custard overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Eat immediately for softer ice cream or put in freezer for a few hours for a more solid consistency.

4 comments:

  1. I love how you shaped the edges of the ice cream! I'll definitely be trying this ice cream recipe. Perfect summery flavor. Although, ice cream never lasts long enough to be made into sandwiches when I'm around!

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  2. Thanks Jeanne- The ice cream is definitely the best part, light and summery.

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  3. That flavor combination sounds wonderful. Are meyer lemons easy to come by in your neck of the woods? I've only ever seen them in rural Kansas once (so I bought 2 bags!).

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  4. Beau- I order my Meyer Lemons from the Lemon Ladies Orchard in California. Their prices are very reasonable, especially compared to the "Fred Meyer" lemons of Alaska that are $10 for six and three are rotten!
    Karen, of the Lemon Ladies (the ladies are actually the trees)ships the lemons in a flat rate box and I have done the math and I don't really know how she even makes any money. In any case I have order about 8 times in the last two years, about 50 pounds of lemons and they have all been perfect! Sometimes it takes a while to get them to Fairbanks, but they still look beautiful when they arrive, even when it is 40 below.
    The best part is you can zest and juice the lemons and freeze it and have Meyer Lemon all year long. It really does work wonderfully.

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