Remember what a hit the homemade Spumoni was a few weeks ago?

It was dreamy.
Like a cloud.
fluffy ~ creamy ~ rich ~ thick ~
downright magnificent.

I’m still obsessed with lemons these days. Meyer Lemons, while I can still get my hands on them.
They are just too insanely sweet and sour and wonderful to resist.

Thus, for a special spring time treat, I whipped up a batch of some ever-easy Meyer Lemon Macadamia Ice Cream.

Are you drooling yet?

Meyer Lemon Macadamia Ice Cream

2 cups organic heavy whipping cream, VERY COLD (refrigerate the mixing bowl for this too – it will make things go much easier)
1 14 oz. can sweetened condensed milk
1/2 cup macadamia nuts, finely chopped
juice of 1 fresh Meyer lemon (or regular lemon will do)
1 tsp. vanilla extract
pinch of sea salt
Preserved Lemons

Ensuring the cream and mixing bowl are both COLD, whip the cream until very stiff peaks begin to form and the cream is silky smooth. Don’t go as far as butter, but pretty close. Fold in the sweetened condensed milk, nuts, lemon juice, vanilla, and salt. Make sure all elements are thoroughly combined.

Transfer to a rectangular bread pan, cover tightly with wax paper or plastic wrap, and freeze for at least 4-6 hours, or overnight.

Remove from freezer about 20 minutes before you’re ready to scoop.

Once the dreamy lemon macadamia cream is soft enough to dig into, scoop into giant bowl and top with rinsed and thinly sliced Preserved Lemons.

Sweet Tart, oh my heart 🙂