If you’ve never had the great delight of tasting sweet and tangy Meyer lemon ice cream, it’s time to dust off your ice cream maker and bring the sunshine into your kitchen. Ice cream in February may seem unthinkable if you live in a much chillier climate than California, but 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: light and lusciously creamy, brightened with fresh Meyer lemon zest and juice. A splash of limoncello further intensifies the flavor and ensures a perfectly scoopable texture. There’s never been a better time for a scoop (or two!).
- 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 mixture for four hours in the refrigerator. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and freeze overnight until firm.
The limoncello prevents the ice cream from freezing too firmly.
- Serving Size: 1/2 cup
- Calories: 230
- Carbohydrates: 35