Here is a fun idea! I had asked my brother Matt, co-owner and co-winemaker of Meyer Family Cellars, for any suggestions on recipes to add to the cookbook. What he had to say totally surprised me! His suggestion, and one of his favorites, was to compliment port with a citrus dish or dessert. The normal tendency is to compliment a sweet port with a sweet and heavy chocolaty dessert; death by chocolate, if you will. Instead, he said, instead of overpowering a subtle port with a heavy dessert, why not contrast it with an acidic flavor that will really set off the port. So, at the tasting party we had Meyer lemon ice cream and a Lemon cake with lavender whip cream; what a success!!! The lemon contrast was a huge hit! Another wonderful suggestion from Matt was grilled peaches, which we added a sweet port sauce to. However, for now, here is the Meyer Lemon Ice Cream recipe. Enjoy it with some with our Tawny Port.
Best,
Holly
Meyer Lemon Ice Cream
Yield: Makes about 1 quart
Ingredients
1 teaspoon grated Meyer lemon zest
1/4 cup fresh Meyer lemon juice
1 cup sugar
2 eggs
1 1/2 cup whipping cream
1 cup whole milk
1 dash salt
Preparation
Combine ingredients in a blender container or food processor and process until smooth. Cover and refrigerate until ready to freeze. Pour into the ice cream maker and follow the manufacturer's instructions for freezing. Place in freezer storage container and place in freezer for 4 hours before serving.
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