Sue and I went to Costco the other day and ended up coming home with a crate of Meyer Lemons.
There was a lot of lemons.
We split them in half and each ended up with 7 lemons. What the heck do you do with 7 lemons?
Well, if you are Sue you make a Lemon Poppy Seed Cake (check back later for her recipe) and if you are me, you make ice cream.
This is the most refreshing dessert EVER. Better than Sue's cake but don't tell her I said that.
I still have some more lemons to use up so be prepared for a litany of lemon recipes in the coming days.
Meyer Lemon Ice Cream
2 cups whipping cream
1 cup sugar
juice of 3 lemons (approx 1/2 cup)
zest of 3 lemons (approx 3 Tbsp)
1 Tbsp Limoncello
1/8 tsp salt
In a large bowl, whisk all ingredients together. Continue to whisk every 5 minutes or so until sugar is dissolved.
Chill for about an hour.
Pour into the canister of your ice cream maker. Process according to manufacturer's instructions.
When machine is finished - scoop into air tight container and store in freezer.
I decided to go with a non-custard base ice cream this time to keep things simple.
I imagine making this in the heat of the summer when you don't want to go near the stove.
This takes so little time to put together and almost no effort, yet yields an amazingly decadent, refreshing dessert.
Note - The Limoncello is optional. I like to add a touch of alcohol to keep the ice cream from freezing too hard. You could use vodka or just leave it out altogether.
The Meyer lemon is a very sweet, orange tasting lemon. I recommend the Meyer lemons but, if you can't get a hold of Meyer's, by all means use whichever lemons you have on hand.