Meyer Lemon & Cardamom Ice Cream
A super elegant ice cream incorporating the flavor of fresh meyer lemons from our award-winning marmalade and the delight of an occasional candied meyer lemon rind - stunning!
Serving Size: 4 quarts
12 egg yolks
1 cup sugar
4 cups whole milk
2 cups heavy cream
3 tsp vanilla extract
Blake Hill’s Meyer Lemon with Cardamom Marmalade
Instructions
1
In a medium saucepan, add egg yolks and sugar and whisk until well combined
2
In a small saucepan, heat milk over medium heat until it starts to simmer - do not stir
3
Slowly add the warm milk to the saucepan with egg mixture, whisking vigorously to create your custard base
4
Return the custard base to heat and cook to 165°F, stirring constantly. Be careful not to boil or eggs will curdle
5
Remove custard base from heat, stir in heavy cream and vanilla, pour into airtight container and refrigerate for 24 hours
6
Remove container from the fridge and pour custard base into an ice cream maker with 2 Tbsp Blake Hill’s Meyer Lemon with Cardamom Marmalade and churn according to ice cream maker’s instructions
7
Ten minutes into churning, add 2 Tbsp Meyer Lemon with Cardamom Marmalade and complete the churning process
8
Return ice cream to the freezer for at least 2 hours
9
Scoop ice cream into a bowl and Enjoy!
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