One of things I love about living in Texas is that citrus fruit grows on trees here. Whenever I see a lemon or orange tree, it never fails to delight me. It also means that the mythical Meyer lemon that I am always reading about in food magazines this time of year was available at the farmers market on Saturday. I was so excited, and the first thing that popped into my mind was using them to make ice cream.
I used this recipe from PBS food. There are a lot of little steps in their four steps, so I’d recommend reading the recipe through carefully before you start and setting out all your bowls and pots ahead of time. I found scraping the pith from the rind with a paring knife was oddly satisfying, and making the infused cream was great; it smelled so good when it was done. (Actually, this recipe just smells good each step of the way.)
The final product is really good. I honestly wasn’t sure what to expect, but I was expecting something a bit sweeter. It’s actually really tart — in a good way. It tastes exactly like a glass of fresh, homemade lemonade. But I liked the texture a lot more than that of frozen lemonade; it’s creamy rather than icy. Eric and I both agreed it would be really good on top of some kind of warm blueberry treat, like blueberry pie, so we might pick up something to go with it this weekend.
If you come across Meyer lemons, I definitely recommend giving this recipe a try!