Ice cream in January may seem like a crime to some of you who live in much chillier climates than relatively mild California. However, there’s something special about digging into a generous bowl of ice cream while your back is pressed to the warmth of a roaring fire.
Besides, this is winter ice cream: lusciously creamy, brightened with fresh Meyer lemon zest and juice. A splash of limoncello further intensifies the flavor and ensures a perfectly scoopable texture.
Meyer Lemon Ice Cream
1 Tbsp Meyer lemon zest
1 cup sugar
1/2 cup Meyer lemon juice
2 cups half-and-half
1/8 tsp salt
1 Tbsp limoncello
1 or 2 drops yellow gel food coloring (optional)
Place Meyer lemon zest and sugar in a food processor and pulse for 1 minute; add Meyer lemon juice and process until blended. Pour mixture into a medium nonreactive bowl. Whisk in half-and-half, salt, limoncello, and gel coloring until smooth.
Cover and chill for 4 hours in the refrigerator, then pour into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for several hours, until firm.
Yield – 3 cups
Calories – 230 (per 1/2 cup)
Carbs – 35