Meyer Lemon Ice Cream
Really a sherbet, this recipe is perfect for Meyer lemons because there are so few ingredients – lemon, simple syrup, and a little cream – that don’t mask the fruit’s delicate perfume. Serves 8.

1 1/2 cups water

1 cup sugar

1/3 cup grated Meyer lemon rind (from 3 to 4 lemons)

2/3 cup Meyer lemon juice

2/3 cup heavy cream

1. In a small saucepan, stir together the water, sugar, lemon rind and juice. Bring to a boil and cook over medium heat for 2 minutes. Strain the syrup into a bowl. Finely chop 2 tablespoons of the cooked rind and add it to the syrup.

2. Chill the syrup thoroughly.

3. Stir the cream into the syrup and freeze the mixture in an ice cream maker according to the manufacturer’s instructions.

- Adapted from “Marcella’s Italian Kitchen”