Meyer Lemon Ice Cream

by V & V Supremo Foods, Inc.

5 Hours, 30 Min

ingredients

A Meyer Lemon is a cross between a lemon and an orange. They are sweeter and less acidic than a standard lemon and have beautiful yellow-orange skins. Celebrate the unique flavor of this fruit with our Meyer Lemon ice cream recipe.

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Ingredients

3 Cups

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

3 Cups Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 Cup

sugar

1 Cup sugar
2 Tbsp.

Meyer lemon zest (approximately 4 large Meyer lemons), minced

2 Tbsp. Meyer lemon zest (approximately 4 large Meyer lemons), minced
¾ Cup

Meyer lemon juice, strained

¾ Cup Meyer lemon juice, strained
1 Tbsp.

vodka

1 Tbsp. vodka

4 Steps to complete

1

Pour Supremo® Brand Mexican Sour Cream from V&V SUPREMO® 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 refrigerator for about 30 minutes
2

Whisk in zest, juice and vodka. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 2 hours.
3

Transfer the mixture into the frozen ice-maker container, and follow manufacturer’s instructions.
4

Place ice cream in airtight containers. Since the air is one of the contributors for the ice cream to crystallize, for extra security, place a layer of plastic wrap touching the ice cream making sure that there are no air gaps and cover with the lid. Freeze for five hours or overnight before serving. Serve with shortbread cookies. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

5 Hours, 30 Min
Ingredients :

5

INGREDIENTS:

3 Cups Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 Cup sugar
2 Tbsp. Meyer lemon zest (approximately 4 large Meyer lemons), minced
¾ Cup Meyer lemon juice, strained
1 Tbsp. vodka

DIRECTIONS:

1. Pour Supremo® Brand Mexican Sour Cream from V&V SUPREMO® 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 refrigerator for about 30 minutes
2. Whisk in zest, juice and vodka. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 2 hours.
3. Transfer the mixture into the frozen ice-maker container, and follow manufacturer’s instructions.
4. Place ice cream in airtight containers. Since the air is one of the contributors for the ice cream to crystallize, for extra security, place a layer of plastic wrap touching the ice cream making sure that there are no air gaps and cover with the lid. Freeze for five hours or overnight before serving. Serve with shortbread cookies. Enjoy!

Meyer Lemon Ice Cream

Notes: