Recipe Project #167 – 170: Meyer Lemon Sour Cream Ice Cream, plus other ice creams

For almost all of our time together, Mr. Husband has been the official ice cream maker in the house. My job has been to purchase and read Lebovitz’s canonical book on ice cream and then point out things we should make. This year, for whatever reason, I just hauled out the ice cream maker and got to work. We’re surrounded by outstanding dairy farms, and some of their products have been turned into a constant round of ice creams. The freezer is half-full of various half-liter Weck jars now, each packed with a different flavor. So far, I’ve made:

Vanilla Ice Cream (excellent by itself, with homemade strawberry syrup, and in root beer floats)
Cinnamon Ice Cream
Strawberry Sour Cream Ice Cream

I also made a couple of rounds of a Meyer Lemon Sour Cream Ice Cream that was inspired by that last recipe. Lebovitz provides a regular Super Lemon Ice Cream that plenty of bloggers have adapted for Meyer lemons, and I further adapted it to include homemade sour cream. It’s possible to mix it entirely in a blender or food processor, and I suppose you could also chill it in it as well. We decant ours into an old, very clean darkroom developing tank and put it in the coldest part of the freezer with a darkroom thermometer in it to chill until it hits the freezing point. Then and only then does it get churned.

2 teaspoons lemon zest
1/2 cup sugar
1/2 cup Meyer lemon juice
1 cup milk
1/2 cup thick sour cream
1/2 cup heavy cream
1 pinch salt

Zest lemons directly into food processor. Pour in sugar and process until the sugar is faintly lemon-colored and the zest is finely ground. Juice the lemons and straining out any seeds. Pour the measured juice into the sugar/zest mixture. Blend until the sugar dissolves.Add milk, cream, and sour cream, then blend.Chill for about an hour; the product may break up, but just stir it back together. Freeze in an ice cream machine according to manufacturer’s directions.

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