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Meyer Lemon Cardamom Ice Cream

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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

  1. 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.
  2. Whisk egg yolks with remaining sugar until pale and slightly thickened.
  3. Slowly whisk warm cream into yolks to temper, then return all to the saucepan.
  4. Cook over low heat, stirring constantly, until the custard coats the back of a spoon. Do not boil.
  5. Remove from heat and stir in cardamom, salt, and vanilla. Strain through a fine-mesh sieve into a clean bowl.
  6. Stir in Meyer lemon juice until fully combined.
  7. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
  8. Churn the chilled mixture in an ice cream maker according to manufacturer’s instructions.
  9. 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.

Nutrition

Find it online: https://savorymomskitchen.com/meyer-lemon-cardamom-ice-cream/