Meyer Lemon & Strawberry Ice Cream

5 steps · 45 min total

1. 01

   Prepare Custard Base

   In the top of a double boiler, combine the eggs, sugar, lemon juice, and butter. If you're using regular lemons instead of Meyer lemons, increase the sugar to a total of 1 cup for this custard base.
2. 02

   Cook the Custard

   Place the double boiler over simmering water. Beat with a hand mixer (unless you're up for a serious whisking workout) for about 15 minutes, or until the mixture thickens to the consistency of lemon curd. It should be thick enough to coat the back of a spoon.
3. 03

   Chill Custard, Macerate Strawberries

   Let the curd cool down a bit, then stir in the half-and-half. Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate overnight or until it's thoroughly cold.

   Meanwhile, thinly slice the 1 pint of strawberries (after removing their tops) and toss them with 1 tablespoon of sugar. Let these sit for at least 2 hours to macerate and release their juices.

4. 04

   Churn the Ice Cream

   Once your custard is thoroughly chilled and the strawberries have macerated, pour the strawberries and their liquid into the custard base and mix well. Freeze the mixture according to your ice cream machine's instructions. The ice cream will come out frozen but still soft. If you prefer a firmer scoop, transfer it to a freezer-safe container and freeze for a few additional hours.
5. 05

   Serve

   Serve the ice cream as-is, or with a fresh lemon slice for garnish.