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“.
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.
Candied Meyer Lemon Ice Cream Recipe
Candied Meyer Lemon Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 6 each 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
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 my creme caramel post (link in Notes). 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.
- Strain the mixture through 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.
I use this Cuisinart 1.5 Quart Ice Cream Maker Ice Cream Machine (Amazon affiliate link). It works very well and I even keep the empty bowl in my freezer so I can make ice cream at a moment’s notice.
Kent @ No Vacation Required
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.)
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!
Russell at Chasing Delicious
What a scrumptious looking ice cream!
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!
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.
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!
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 🙂
This looks delicious!
Chris and Amy
Sure, we love lemon desserts. But this one? Wow! You have us drooling!
Never been a real big fan of anything lemon, but I have to admit it looks really good.
OK this picture just made my stomach rumble. I need to try it.. looks so delicious!
I’m an ice cream lover; this craves me a lot!
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!