I’ve been making this lemon ice cream recipe for ten years now, but only recently with Meyer lemons. Originally from Desserts to Die For, I’ve altered this recipe to reduce the amount of butter called for. Yes, that’s right—butter. This is a recipe to die for, after all. With the full four tablespoons of butter, our spoons were left a little greasy, but two tablespoons seems to do the trick.
The resulting ice cream, with enough egg yolks to make French vanilla ice cream jealous, is anything but a sorbet. Smooth and creamy with no harsh acidic overtones, this lemon ice cream is very well balanced. The lemon flavor is derived from a combination of boiled zest syrup and chilled lemon juice. These are added to the custard base immediately prior to freezing.
Use a microplane grater to remove the zest from about four Meyer lemons. Juice all lemons and set juice aside.
The recipe, with detailed instructions and complete photo gallery, can be found on the Lemon Ice Cream recipe page.