Fabulous Freelancer Foodie Recipe: Meyer Lemon Buttermilk Ice Cream

This deliciously refreshing recipe for Meyer lemon buttermilk ice cream just might become a new favorite household dessert!

Notes:

  • A Meyer lemon is a hybrid of a Mandarin orange and a standard lemon.
  • The original version of this recipe appeared in the August 5, 2021 edition of The Salem News.

Ingredients:

  • ¾ cup (6 ounces) of heavy whipping cream
  • 2/3 cup of granulated sugar that has been divided into halves
  • 2 Meyer lemons (1 zested, and both squeezed for 3 tablespoons of fresh juice)
  • ½ Tahitian lemon bean that has been split horizontally
  • 1/3 cup of whole milk
  • 6 extra large egg yolks
  • 1 ¼ cups (10 ounces) of chilled buttermilk

Directions:

  1. Stir the heavy whipping cream and 1/3 cup of the sugar together in a small saucepan.
  2. Add the zest from one of the Meyer lemons into the saucepan.
  3. Scrape the seeds from the Tahitian vanilla bean into the pan, and then add in the bean itself.
  4. Bring this mixture to a just to a boil over medium heat.
  5. Turn off the heat and cover the top of the saucepan with plastic wrap, allowing the mixture to cool to a room temperature.
  6. Transfer the mixture into a bowl, cover the bowl, and refrigerate it overnight.
  7. The next day, strain the mixture through a fine mesh sieve and return the mixture to the saucepan.
  8. Add the milk in, and bring the mixture to a simmer over medium heat.
  9. While this cream mixture is heating up, combine the egg yolks and the remaining 1/3 cup of sugar into the bowl of a stand mixer that’s been fitted with the whip attachment.
  10. Beat the egg yolks and sugar on medium-high heat for about 3 to 5 minutes until the egg and sugar mixture is pale and thick, forming a ribbon when the whip is lifted from the bowl.
  11. Switch the mixer to low speed and slowly pour the hot cream mixture into the bowl with the egg and sugar mixture, and beat them together until just combined, not producing a froth.
  12. Return this overall mixture to the saucepan, and cook it for about 5 minutes over medium heat while stirring constantly until it becomes a custard that coats the spoon and registers 16 degrees Fahrenheit on an instant-read thermometer.
  13. Pour the custard through the fine mesh sieve and into the bowl.
  14. Cover the bowl of custard, and place it in the refrigerator overnight.
  15. The next day, stir the Meyer lemon juice and the buttermilk into the custard, churn the custard in an ice cream maker according to its model instructions, then serve.

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