This Meyer Lemon Cardamom Ice Cream is luxuriously creamy with a bright citrus flavor and a subtle floral spice. The natural sweetness of Meyer lemons pairs beautifully with aromatic cardamom, creating an elegant frozen dessert that feels refreshing, refined, and deeply satisfying.
Why You’ll Love This Recipe
This recipe balances richness and freshness perfectly. Meyer lemons are less acidic than regular lemons, giving the ice cream a smooth, mellow tang, while cardamom adds warmth and complexity without overpowering the citrus. It is a sophisticated dessert that still feels comforting and homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
5 large egg yolks
2 tablespoons finely grated Meyer lemon zest
½ cup freshly squeezed Meyer lemon juice
½ teaspoon ground cardamom
¼ teaspoon fine sea salt
½ teaspoon pure vanilla extract
Directions
In a medium saucepan, combine the heavy cream, whole milk, half of the sugar, and the Meyer lemon zest. Heat gently over medium-low heat until the mixture is steaming but not boiling. Remove from heat, cover, and allow it to steep so the lemon zest can fully infuse the cream.
In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and slightly thickened. Slowly pour the warm cream mixture into the egg yolks while whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Take care not to let it boil.
Remove the custard from the heat and stir in the cardamom, salt, and vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture. Stir in the Meyer lemon juice until fully incorporated.
Allow the custard to cool completely, then cover and refrigerate for at least four hours or overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container and freeze until firm.
Servings and timing
This recipe yields approximately 1 quart of ice cream, serving 6 to 8 people. Preparation time is about 20 minutes, cooking time is roughly 15 minutes, chilling time is at least 4 hours, and freezing time is 2 to 4 hours.
Variations
For a milder spice profile, reduce the cardamom to ¼ teaspoon. Finely chopped candied lemon peel can be added for texture, or a tablespoon of honey can be swirled in before freezing for extra floral sweetness. A small amount of orange zest may also be added alongside the lemon for a more layered citrus flavor.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to two weeks. Press a piece of parchment paper directly onto the surface to minimize ice crystals. Let the ice cream sit at room temperature for about five minutes before scooping. Reheating is not recommended.
FAQs
Can I use regular lemons instead of Meyer lemons?
Yes, but reduce the lemon juice to about one third of a cup and increase the sugar slightly to balance the sharper acidity.
Do I need an ice cream maker?
An ice cream maker produces the smoothest texture, but the mixture can also be frozen and stirred vigorously every 30 minutes until firm.
Why is the lemon juice added after cooking?
Adding the juice at the end preserves its fresh flavor and prevents the custard from curdling.
Can I make this ice cream ahead of time?
Yes, it keeps well in the freezer for up to two weeks when properly stored.
What does cardamom contribute to the flavor?
Cardamom enhances the floral notes of the Meyer lemon and adds gentle warmth.
Can I reduce the sugar?
You can reduce it slightly, but too little sugar will affect both flavor and texture.
How do I know when the custard is ready?
The custard is ready when it coats the back of a spoon and holds a clear line when you run your finger through it.
Can I make this recipe dairy-free?
Full-fat coconut milk can be used in place of the milk and cream, though the flavor will be different.
Why strain the custard?
Straining removes zest and any cooked egg particles, ensuring a silky-smooth ice cream.
What pairs well with this ice cream?
It pairs beautifully with shortbread cookies, fresh berries, or almond-based desserts.
Conclusion
Meyer Lemon Cardamom Ice Cream is a beautifully balanced dessert that highlights the natural sweetness of Meyer lemons and the aromatic elegance of cardamom. Creamy, refreshing, and full of character, it is a memorable treat perfect for warm days or as a refined finish to any meal.
Meyer Lemon Cardamom Ice Cream is a creamy, citrusy dessert that combines the floral sweetness of Meyer lemons with the warm spice of cardamom. This custard-based ice cream is both refreshing and sophisticated.
Author:Sophia
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:5 hours 35 minutes
Yield:1 quart (6–8 servings)
Category:Dessert
Method:Churned
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
5 large egg yolks
2 tablespoons finely grated Meyer lemon zest
½ cup freshly squeezed Meyer lemon juice
½ teaspoon ground cardamom
¼ teaspoon fine sea salt
½ teaspoon pure vanilla extract
Instructions
In a saucepan, combine cream, milk, half of the sugar, and Meyer lemon zest. Heat over medium-low until steaming, then remove from heat and let steep.
Whisk egg yolks with remaining sugar until pale and slightly thickened.
Slowly whisk warm cream into yolks to temper, then return all to the saucepan.
Cook over low heat, stirring constantly, until the custard coats the back of a spoon. Do not boil.
Remove from heat and stir in cardamom, salt, and vanilla. Strain through a fine-mesh sieve into a clean bowl.
Stir in Meyer lemon juice until fully combined.
Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn the chilled mixture in an ice cream maker according to manufacturer’s instructions.
Transfer to a freezer-safe container and freeze for 2–4 hours until firm.
Notes
Adding lemon juice after cooking preserves its bright flavor and prevents curdling.
Straining ensures a smooth, silky texture.
Use Meyer lemons for a sweeter, floral citrus profile.
Let ice cream sit 5 minutes before scooping for best texture.
