Meyer lemons. Have you tried them yet?
I keep seeing them for sale. I think no one in my community knows how fabulous they are. Even yesterday there were dozens of bags just waiting to be taken home and turned into a lovely lemon curd or ice cream, or both.
Man. It’s already March 7th! I can’t believe how quickly February went. I still haven’t written about Alt or shared some of the fabulous recipes Jen and I made for our “Dinner With” group. I haven’t told you all the great tips I heard about how to be a better blogger. Or the inspiring words from Ben Silberman, founder of Pinterest, and the other speakers. I promise I will tell you all about it. Good stuff. Alt was fantastic.
Jen and I created a fabulous vegetarian menu. This was our dessert. I made two versions–this one and one made with cream and milk.
Because I’m trying so very hard to stay away from dairy, I had been wanting to switch out the heavy cream and milk for full-fat and light coconut milk in my favorite recipe for lemon ice cream. As it turns out, the resulting ice cream is far superior to the one made with dairy. True story. It’s rich and creamy, with the most pleasant coconut flavor that matches perfectly with the sweet Meyer lemons.
I took a hit for the team and tried the recipe several times–full-fat coconut milk, a combo of full-fat and light, and then just with light. For the richest, creamiest, go with all full-fat. A little scoop will do just fine for dessert. My preference is to use a combo. The light was really good, but a little icy. My husband and I liked scoops of the lighter version in sparkling water after the kids went to bed and we could watch a show together in peace. :)
Of course, if you aren’t off dairy, then use heavy cream and milk. This recipe is absolute perfection either way. I would expect nothing less from a Martha Stewart recipe.
I’m working on a vegan version without the eggs. It’s hard to create a super creamy ice cream without the eggs, but I’m trying.
Meyer lemons are sweeter than regular lemons, so I added less sugar then the original recipe calls for. Coconut milk is also naturally sweet. Taste it and adjust the sugar to your personal preference.
If you make it, I would love to hear what you think about the dairy-free version.
Dairy-Free Meyer Lemon Curd Ice Cream
(adapted from The Martha Stewart Living Cookbook)
3/4 to 1 cup organic evaporated cane juice (or granulated sugar)
3/4 cup fresh Meyer lemon juice (about 8)
1 Tbsp. freshly grated lemon zest
4 whole eggs (or 2 whole eggs and 4 yolks)
2 1/2 cups coconut milk (light, full-fat or a combination of coconut milk and unsweetened coconut cream)
In a medium saucepan, whisk together sugar, Meyer lemon juice, zest, and eggs. Cook over medium heat, whisking continually, until thickened, being careful not to let the mixture boil. Remove from heat and add the coconut milk. Strain through a fine mesh sieve over a clean bowl. (The mixture will be very thick.)
Cover bowl with plastic wrap and chill until very cold–about 3 hours or overnight. Freeze in an ice cream maker according to manufacturer directions.
Let the frozen ice cream harden for a few hours before serving. Keeps for about a week in an airtight container.
Makes about 1 1/2 quarts.