Meyer Lemon Ice Cream Mini Cones

Chef Robert Danhi, Los Angeles

Number of servings

Meyer Lemon Ice Cream ingredients

  • 0.5 cup freshly-squeezed Sunkist® Meyer lemon juice
  • 4 Sunkist® Meyer lemons, finely grated zest (about same number teaspoons zest)
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1.5 cups dried powdered non-fat milk
  • 2 cups heavy whipping cream
  • 0.5 cup condensed milk
  • 0.125 teaspoon Kosher salt

Meyer Lemon-Pepper Brittle ingredients

  • 7 ounces sugar
  • 3 ounces water
  • 5 ounces corn syrup
  • 1 tablespoon coarse ground black pepper
  • 1 teaspoon Kosher salt
  • 1 tablespoon unsalted butter
  • 1 teaspoon baking soda
  • 2 tablespoons Sunkist Meyer lemon zest
  • 1 cup toasted shaved coconut

Meyer Lemon Custard ingredients

  • 9 large egg yolks
  • 3 large whole eggs
  • 1 cup granulated sugar
  • 1 tablespoon Sunkist Meyer lemon zest
  • 1 cup freshly-squeezed Sunkist Meyer lemon juice

Assembly and Plating ingredients

  • 35 waffle style ice cream cones or 1/3 of that regular size cones

Meyer Lemon Ice Cream


  1. Combine lemon juice and about ½ cup of sugar, bring to boil and simmer for 5 minutes.
  2. Add 1/2 of lemon zest, set aside to cool to room temperature.
  3. Add remaining zest and set aside.
  4. Combine remaining 1/2 cup sugar and whole milk bring up to simmer.
  5. Remove from heat, whisk in milk powder until dissolved. Whisk in cream, condensed milk and salt and cool to room temperature.
  6. Freeze in ice cream machine according to manufacturer’s instructions. When mixture begins to thicken add sugar mixture and continue to freeze, this lemon sugar syrup will slowly incorporate into the creamy ice cream base.
  7. Continue to freeze until semi firm then transfer to covered container and freeze for at least 8 hours.

Meyer Lemon-Pepper Brittle


  1. Bring sugar and water to a boil while stirring.
  2. Stir in corn syrup and continue cooking, without stirring to 115° C/239° F.
  3. Stir in pepper and cook to 155°C/311°F over moderate heat, while stirring.
  4. Remove from heat, stir in salt, butter, baking soda and lemon zest and coconut.
  5. Pour mixture onto non-stick heatproof mat.
  6. Let cool to room temperature.
  7. Break up into small chunks in food processor or mortar and pestle.

Meyer Lemon Custard


  1. Combine eggs and sugar and whisk until smooth.
  2. Whisk in lemon juice and zest.
  3. Place mixture over double boiler and cook stirring very often until mixture is thick (when you lift whisk out the pattern remains for 5 seconds).
  4. Remove and cool to room temperature.
  5. Store in refrigerator.

Assembly and Plating


  1. Fill ice cream cone 3/4 full with lemon custard.
  2. Top cone with scoop of ice cream.
  3. Sprinkle with brittle.