We had some heavy cream left over from a soup we made earlier in the week and a few meyer lemons we never had a chance to use, so it seemed like we were meant to make this lemon ice cream.

Citrus and dairy don’t always go well together, so we were wondering how this would turn out (would it curdle in the process?). The end result has more of a frozen yogurt flavor, but that’s fine by me!

Lemon Ice Cream

zest of 3 lemons
3/4 cup sugar
1 cup lemon juice (about 3 lemons)
1 1/3 cups heavy cream
2/3 cup milk

In a blender, pulse the zest until it’s very fine. Add the sugar and blend until the two are well mixed. Next, add the lemon juice and blend until sugar is completely dissolved. Add in the heavy cream and milk. Blend until smooth.

Chill in the refrigerator for an hour. Then freeze in an ice cream maker.