Meyer lemon ice cream

This recipe was inspired by the wonderful “Santa Monica Farmer’s Cookbook” by Amelia Saltsman and it is as delicious as it is easy.




  1. Zest lemon rinds into sauce pan.
  2. Cut lemons in half and squeeze juice into sauce pan.
  3. Add water and sugar to sauce pan and bring to a boil over a medium heat, stirring regularly so that the sugar dissolves.
  4. Remove from heat, pour mixture into bowl and chill in refrigerator for 20-30 minutes.
  5. Whisk in cream.
  6. Add to ice-cream maker.

What you should know

This recipe was derived from Meyer Lemon Sundae with Cara Caras and Tangelos recipe and you will have to purchase The Santa Monica Farmer’s Cookbook to get your hands on that treat.

Re: Velvety Meyer lemon ice cream

Because the recipe does not call for eggs, as most ice cream recipes do, this is light, creamy and very flavorful. I would imagine that it would work just as well with oranges too!

Re: Meyer lemon ice cream

This was excellent. One thing I did different was to strain out the lemon zest after the cream had cooled. It made for a much more creamy and smooth ice cream, but still with the aromatic mayer lemon flavor.

Re: Meyer lemon ice cream

This is a great suggestion. Personally I like the little bits of chewy zest in the ice cream, but my kids prefer it smooth. Either way you are going to be very happy.

Re: Meyer lemon ice cream

Re: Meyer lemon ice cream

Excellent recipe. I used a full cup of heavy cream.

Re: Meyer lemon ice cream

Great recipe. Not as sour as I thought it would be.