MEYER LEMON ICE CREAM

MEYER LEMON ICE CREAM
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Ingredients

24 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
8 oz. white granulated sugar
2 Tbsp. Meyer lemon zest (approximately 4 large Meyer lemons), minced
6 oz. Meyer lemon juice, strained
1 Tbsp. vodka

Method of Preparation

  1. Pour Sour Cream into a medium saucepan. Place over medium heat. Gradually whisk in sugar until dissolved (about 8- 10 minutes) Pour mixture into a medium bowl. Let cool over ice, or in cooler for about 30 minutes
  2. Whisk in zest, juice and vodka. Cover the bowl with plastic wrap, and chill in the cooler for at least 2 hours.
  3. Transfer the mixture into the frozen ice cream-maker container, and follow manufacturer’s instructions.
  4. Place ice cream in airtight containers. Freeze for five hours or overnight before serving. Serve with shortbread cookies.

Notes

Yields 40 oz. of ice cream

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