Meyer Lemon Ice Cream Recipes

Steps:

• Combine the butter, flour and salt in a food processor. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry, add the remaining ice water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour. (This can be done a few days in advance.)
• Preheat oven to 375 degrees F.
• Combine blueberries, lemon zest and juice, sugar and cornstarch in a large bowl. Toss to combine. Set aside.
• Remove dough from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll one disc of dough out, rotating the dough a quarter turn after each roll and dusting lightly with flour if it feels tacky, into an even 11-inch circle about 1/8-inch thick.
• Butter a 9-inch pie plate and lay the dough in the plate. (There should be about 1/2-inch dough hanging over the sides. If there is more than that, trim it with a sharp pair of kitchen shears.) Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
• Roll out second disc of dough and slice into 1 1/2-inch strips.
• Fill the pie with blueberries and lattice the dough strips on top. Crimp the edges to seal. Bake until the internal temperature reaches 195 degrees F, about 50 minutes. Allow to cool and set, about 1 hour. Serve topped with Meyer Lemon Ice Cream.
• Prepare a large bowl of ice water and set aside. Combine the cream, vanilla extract, lemon zest and 1/2 cup sugar in a medium saucepan. Bring to a boil, turn off the heat and stir in lemon juice. Combine the eggs and the remaining 1/2 cup sugar in a small bowl and beat to a homogeneous consistency.
• Strain the cream mixture, then whisk a third of the cream mixture into the egg mixture. Immediately whisk the egg mixture back into the remaining cream mixture.
• Chill the mixture over the ice water bath.
• Churn the chilled mixture in an ice cream machine according to the manufacturer's directions. Transfer to a container and freeze, 2 hours.
• Special equipment: an ice cream machine

Steps:

• Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180°F, about 3 minutes. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
• Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoons lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.
• Mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1/2 teaspoons lemon juice, and 1/4 teaspoon lemon peel in small bowl; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with 1 rounded tablespoon berry sauce and serve.

Steps:

• In a small saucepan, cook lemon juice over medium-low heat until reduced by three-quarters, about 30 minutes. Remove from heat; let cool completely.
• In a medium heavy-bottom saucepan, bring milk and lemon zest just to a simmer over medium heat. Remove from heat; cover, and steep 30 minutes.
• In a mixing bowl, beat yolks and sugar on medium-high speed until very thick and pale, about 5 minutes.
• Prepare an ice bath; set aside. Return milk mixture to a simmer; whisk half into egg-yolk mixture. Return mixture to saucepan. Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of the spoon.
• Remove from heat; immediately stir in cream. Pass mixture through a fine sieve into a medium bowl set in the ice bath; let stand, stirring frequently, until chilled. Stir in reduced lemon juice.
• Freeze mixture in an ice-cream maker according to manufacturer's instructions. Store in an airtight container in the freezer until ready to serve, up to 1 week.

Steps:

• Whisk your egg yolks, heavy cream together into a bowl & set aside. Into a large sauce pan add half and half, lemon zest and sugar. Heat over medium heat stirring frequently until sugar dissolves. Remove from heat. Add some of the warm half and half mixture to the egg yolk mixture into order to temper. GRADUALLY add the egg yolk mixture into the half and half mixture and stir well to combine. Return to medium heat and cook until mixture thickens. Remove from heat stir in vanilla extract.
• Allow pan to cool slightly cover with saran wrap and place into the fridge to cool completely. When you're ready to make your gelato stir in the lemon juice and follow instructions on your gelato maker!

Steps:

• Heat a circulating water bath or a pot of water on the stove to 167°F (75°C).
• Combine the eggs, sugar, lemon zest and juice, salt, and cayenne in a blender. Puree the mixture until it is smooth and pale yellow, about 3 minutes. Pour the mixture into a vacuum bag or zip-top plastic bag and seal, removing as much air as possible. Place the bag in the water bath and cook for 30 minutes.
• Pour the egg mixture into a blender. Turn the blender on low and slowly add the butter, allowing each piece to be fully absorbed before adding the next. When all the butter is incorporated, pour the milk into the blender and increase the speed to high for 10 seconds just to combine everything. Strain the base through a fine-mesh conical strainer into a metal bowl set in an ice bath and let cool. Transfer the base to an airtight container and refrigerate for at least 4 hours or overnight to let the flavors mature.
• The next day, churn the base in an ice cream maker according to the manufacturer's instructions.