Candied Meyer Lemon Ice Cream

by formerchef on June 4, 2012

Post image for Candied Meyer Lemon Ice Cream

It’s safe to say that just about everyone likes ice cream, right? What’s not to like? Good ice cream has all the qualities of the perfect husband; sweet, rich and satisfying. Ok, just kidding. Maybe. A little.

But once again, I’ve had my assumptions challenged, this time by a fifteen year old boy who told me at dinner the other night he just “doesn’t like ice cream“.

What? Really?

No amount of encouragement by his parents, or even the allure of “homemade”, could entice him to give this ice cream a try. And I honestly didn’t try too hard to convince him, because I think people should be allowed to eat what they like. Plus, inside I was thinking “more for the rest of us!”

Everyone else at the table loved this ice cream and described the flavor to be akin to lemon meringue pie, or even  lemon curd because the richness of the cream balances nicely with the sweet/tart flavor of the candied lemon peel.

The first day of summer is right around the corner. Enjoy this cold treat on a hot day and you won’t be disappointed. Even if you don’t have a rich husband.

Meyer lemon ice cream.

Meyer lemon ice cream.

Candied Meyer Lemon Ice Cream

2 cups heavy cream
1 cup whole milk
6 egg yolks
1 cup granulated sugar
1/2 cup Meyer lemon juice, strained
1 oz candied meyer lemon peel (from approximately 2 lemons)
1 tsp lemon zest

Note, to be safe, have at least 4 lemons total for this recipe. Lemons can vary in size and ripeness and therefore the amount of juice you will get from them to make 1/2 cup can vary. If you can, use homegrown/organic/unsprayed lemons because you will be eating the peels.

Makes about 1.25 quarts ice cream.

Candied meyer lemon peel

Candied Meyer lemon peel.

To candy the lemon peels:

This part can be done in advance or while the ice cream base is chilling in the refrigerator.

Wash the lemons and scrub the skins with a vegetable brush. Dry. Cut the tips off each end of two of the lemons. Stand one of the lemons on its end, and with a sharp paring knife, cut the peel, downward from the top to bottom, trying to just remove the yellow peel and leave the white pith behind. You’ll end up with strips of peel that are about 1″ wide. If there is any white pith attached, lay the peel flat on the cutting board, yellow side down, and shave off the white part with a sharp knife. Reserve the whole lemons for juice.

To candy the peels, follow the recipe for candied lemon peel at the bottom of this creme caramel post. When the candied lemon peel is done, chop into 1/4 inch pieces.

To make the ice cream:

Using a small gauge box grater or micro-plane zester, remove only the yellow part of the peel of one lemon, enough to make 1 teaspoon and reserve.

Juice enough of the remaining lemons to get 1/2 cup of strained juice.

In a medium sized bowl, whisk together the egg yolks, 1/2 cup of the sugar, and lemon juice.

Heat the cream and milk with the other 1/2 cup of sugar until very hot, but not boiling.

Temper the egg yolks by whisking in 1 cup of the hot milk/cream mixture into the eggs. Then whisk the eggs back into the pot with the milk/cream. Over medium heat, cook, stirring, until the mixture starts to thicken slightly. Do not boil.

Chilling the ice cream base.

Chilling the ice cream base.

Strain the mixture though a fine mesh strainer into a clean bowl set over ice. Stir in the grated lemon zest. Allow to cool in the bowl over ice for about 10 minutes, then put in the refrigerator and chill until cold, about 3-4 hours.

Freeze the mixture according to the manufacturer’s instructions on your ice cream maker. Mix in the chopped candied lemon peel at the end.

Meyer lemon ice cream.

Meyer lemon ice cream.

1 Kent @ No Vacation Required June 4, 2012 at 7:29 am

It looks delicious. We have a lemon lover visiting this summer. Maybe this should be on the menu.

(And I don’t even know what to say about that 15 year old.)

2 Deb June 4, 2012 at 9:12 am

My favorite desserts are those with a pronounced citrus flavor. The Candied Meyer Lemon Ice Cream is just the temptation I need to dig out the ice cream maker and start churning!

3 Russell at Chasing Delicious June 4, 2012 at 5:19 pm

What a scrumptious looking ice cream!

4 myfudo June 4, 2012 at 5:29 pm

Looks really delicious! My mom loves lemons but is not a fan of ice cream…perhaps she’ll be rethinking if she’d get to have a spoonful of this treat. Thanks!

5 Chucky June 5, 2012 at 12:09 am

The Candied Meyer Lemon Ice Cream is just the temptation I need to dig out the ice cream maker and start churning! Thanks for sharing.

6 Nellie June 10, 2012 at 10:31 pm

Now I am craving for ice cream now and what I really like most is the cookies and cream flavor.. This one looks awesome too.. Thanks!

7 FreshMom June 11, 2012 at 11:57 am

Love Ice Cream! Looks like perfect recepie 🙂 Definitely going to make it one day! I have some advice – try to add some cardamom’s grain instead of lemon 🙂

8 Jenn @LeftoverQueen June 14, 2012 at 9:14 am

This looks delicious!

9 Chris and Amy June 25, 2012 at 2:36 pm

Sure, we love lemon desserts. But this one? Wow! You have us drooling!

10 Daiquiri June 30, 2012 at 7:09 pm

Never been a real big fan of anything lemon, but I have to admit it looks really good.

11 Kelsey Deluise July 2, 2012 at 4:02 am

OK this picture just made my stomach rumble. I need to try it.. looks so delicious!

12 Ice-Cream September 28, 2012 at 11:43 am

I’m an ice cream lover; this craves me a lot!

13 Kayte February 28, 2014 at 4:13 pm

I found your blog while searching for a recipe to showcase some Meyer lemons a friend just gave me. I made this ice cream yesterday and wow is it delicious! (Eating some as I type 🙂 I love the subtle, creamy lemon flavor of the ice cream with the occasional burst of tart citrus from the candied peel. The overall texture of the ice cream is also the best I’ve ever been able to make at home with my Kitchenaid. Thank you so much for posting!

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