Oh Meyer lemon… I’m still not over you.
You’re bright and refreshing, sweet and tangy. I love you in pie, I love you in cake, I love you in cookies, ice cream, in everything. Oh Meyer lemon, a love story.
Now how about that ball game last night? Can we really call it a ball game? Did the Broncos know it started last night? Too harsh?
I think all hope was lost very early on in the game, which was sad because I was actually rooting for the Denver! But you when some and you lose some. And even if you’re game lost, you still have food. Did you know, the Superbowl is the second most glutton filled holiday, following Thanksgiving? The team that loses actually consumes more too! I mean, it’s hard not to stress eat when you watch your team, your heroes, and your money go down the drain as you realize you actually have to pay off that bet you made before the game.
Oh gee, someone pass the queso.
So maybe you’re tired of salty food and want something sweet. This ice cream just might fit the bill. Sweet and tart, lemon has actually shown to make you feel less full after consuming it. You know what that means? More ice cream!
Meyer Lemon Ice Cream
(Recipe adapted from Bon Appetit)
3 cups heavy whipping cream
1 cup whole milk
1 1/4 cups sugar, divided
1 tablespoon (packed) finely grated lemon peel
8 large egg yolks
5 tablespoons fresh lemon juice
Combine heavy whipping cream, whole milk, 1 cup sugar, and grated lemon peel in heavy large saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Whisk egg yolks, fresh lemon juice, and remaining 1/4 cup sugar in large heatproof bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens slightly and instant-read thermometer inserted into mixture registers 170°F to 175°F, about 5 minutes (do not boil). Strain custard into clean bowl; cover and chill until cold, about 3 hours.
Transfer custard to ice cream maker and process according to manufacturer’s instructions. Transfer ice cream to freezer container. Cover and freeze until firm. DO AHEAD Ice cream can be made 5 days ahead. Keep frozen.