Great question!! Meyer lemons are floral and slightly sweeter and would be my lemon of choice. Since making this recipe for the world, I’ve tasted a lot of lemon ice creams and many have very very little lemon flavor or sourness by comparison. I think it’s really personal preference exactly how much juice you include. I would recommend saving half the lemon, tasting, and deciding how much to add. That way, you get the flavor profile you imagine!

I’ve never made grapefruit or pomelo ice cream, but I’m sure it would work. I think the ratios would be very similar to lemon. If you want to try cutting the liquid and zest in half and tasting, I think that’s a safe way to proceed. With ice cream, you can always add more to taste. I’m sure it would be very good.

Hi Paula,
For the heated milk mixture, you bring it to a boil but immediately remove it from the heat. The boiling point is 212 degrees F. It will honestly turn out just fine if it’s just shy of boiling (so you could aim for 200 degrees F). What I wouldn’t recommend, is allowing milk to boil for an extended period because the milk sugar (lactose) gets scorched quite quickly and imparts an unpleasant toasted flavor. Thanks for your question.

I made this according to directions and had a great ice cream. I can see why some people thought it was too lemony, but I enjoyed it.
One thing I did slightly different was to sieve the custard after cooking. so, no zest in the ice cream. But plenty of the flavor remained. (And, to be honest – I misread the recipe, and added the zest from all 5 lemons but only used 3 1/2 of them for juice.)
I thought the ice cream had a nice color just from the egg yolks.
I served it topped with fresh blueberries and an almond biscotti.

Hi Christin,
I don’t understand your 2 star rating. Did you make the recipe?
I understand you want to use a blender. Within the post, there’s instructions on how to make the recipe in a blender. The basic difference is that you need to do a combination of freezing and blending over a longer period of time because a blender lacks the freezing ability. Make sense?

You should really edit your first blurb about what you need to create this custard. Your initial introduction says “To make this ice cream recipe, you will need either an ice cream machine or high speed blender.” insinuating that if you do not have an ice cream machine you can substitute it with a high speed blender, something a lot of home chefs have, then in the instructions you advise the mixture must be moved to an ice cream machine. It should be clear that even if you decide to use a high speed blender, the maker will have to also own an ice cream machine.

We can’t all afford to splurge on one. Thanks.

In reply to Hillary.

Love the addition of the ginger. I dressed mine with a sprig of chocolate peppermint and added 1/4 tsp lemon abstract.