Meyer Lemon Ice Cream

 Sue gave me some lovely Meyer Lemons and so I have been making recipes with them. As they are sweeter than a regular lemon, you need to add more lemon or cut back on the sugar. They smell heavenly and when cut in half you can smell the orange they are a cross with.
  This simple recipe for Meyer Lemon Ice Cream is floating around on the internet and while I found the original had some problems, this is my take on Meyer Lemon Ice Cream, so good and cool and refreshing. If you can lay your hands on these jewels of the citrus world do try this. Take out of the freezer a few minutes before you are ready to eat it.
Meyer Lemon Ice Cream
2 cups heavy cream
1 cup milk
1 14 ounce can sweetened condensed milk
2 Meyer lemons, juice and grated rind
Pinch of salt if desired, really small pinch
  In a large mixer bowl, whisk together the cream, milk and sweetened condensed milk till the sweetened condensed milk is fully mixed in. Add the Meyer Lemon juice and grated rind and whisk to combine.
Almost done
  At this point, chilling for at least 20 minutes will help your ice cream maker work better.
 Pour into a 2 quart ice cream maker and following your ice cream makers instructions freeze. Mine did take 30 minutes instead of the usual 24.
  Put into a freezer container and allow to ripen in the freezer for 4 hours. 
Makes 2 quarts

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