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Cook time: 
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Ingredients
  • 1 Large Meyer Lemon zested and juiced. Try to have around ¼ - ½ a cup of juice.
  • ½ cup of table sugar
  • ¾ cup of half and half
  • ¾ cup of buttermilk
  • 2 egg yolks
  • ¼ teaspoon of vanilla extract
  • pinch of salt
Instructions
  1. Combine half the sugar, and the 2 egg yolks and salt in heat proof, medium sized bowl. It needs to be big enough to hold the whole recipe.
  2. Combine zest and half and half in a saucepan and bring almost to a boil. Stir so that mixture doesn't burn. Remove from heat.
  3. Now we are going to make a simple caramel from the juice and sugar. In a heavy bottomed saucepan add half the sugar to the lemon juice. Bring to a boil over a medium low heat. Let the mixture boil until it starts to brown, swirl the mixture occasionally. I found that I had to add a tablespoon of sugar after awhile to kick it over the point of caramelizing. Once its starts to brown it does so quickly, so start stirring with a fork. You want to go for at least an orange brown color, but brown it as deeply as you wish, just keep it moving so that it doesn't burn. When you are finished remove from heat.
  4. Slowly add about ½ cup of the half and half/zest mixture to the caramel, whisking vigorously. Mixture will bubble and steam. when things calm down, add the rest in a thin steady stream, continuing to whisk. I prefer to use a fork for all this whisking as there isn't enough custard to fully engage a whisk. Return the caramel to the stove and cook over a very low heat until everything is well mixed and hot.
  5. Remove mixture from heat and in a series of small trickles pour into the bowl containing the egg yolks, whisking vigorously. The point here is to combine everything slowly enough so that the eggs don't overcook into scrambled eggs. If you are leery of this process you can use a more traditional tempering method.
  6. Pour the combined mixture back into the caramel saucepan and cook over a medium low heat stirring constantly with a wooden spoon until the mixture thickens. 170 degrees Fahrenheit on a reliable instant read thermometer is good. Do NOT let it come even close to boil.
  7. Pour mixture into a clean bowl and stir in the buttermilk and vanilla.
  8. If you have a freezer/compressor ice cream maker you can pour the mixture into it as soon as you would like and freeze as per the manufacturers instructions. One pint wont take more than 20 minutes or so to freeze.
  9. If you have freezer bowl style maker, refrigerate the mixture until its cold, at least 2 hours, before making. For other pre-chilling methods click here.
Recipe by l love ice cream.net at http://www.iloveicecream.net/recipes/ice-cream/burnt-meyer-lemon-buttermilk-ice-cream/