Meyer Lemon Ice Cream

[Sentiamo]

Meyer Lemon Ice Cream

Serves 4 as Dessert.

This is an old recipe, well before we had even had icecream churns in New Zealand. Easy and delicious! For a touch of modern, drizzle with limoncello and garnish with some crystallised lemon slices. I love it with fresh raspberries.

Meyer Lemon IceCream:

1 Cup Double Cream

3/8 Cup Caster Sugar

Very finely grated zest and juice of 1 large/2 medium Meyer Lemons (unwaxed...I have two trees that dont quit!)

(If possible, soak the sugar and lemon zest/juice for an hour or so before adding to cream and whisking.)

Place all into a bowl. Mix well and taste. Add more sugar or lemon if needed. Whisk until softly whipped then place into 4 small bowls or one larger bowl. Cover with plastic wrap and freeze. This ice cream does not need to be stirred at all. Probably need up to 4/6 hours to reach desired, conable ice cream consistency. Just leave at room temp 20 minutes or so to soften a little.

Double/treble recipe as needed!

Keywords: Dessert, Easy, Ice Cream

( RG1984 )