In the bowl of a stand mixer fitted with the whisk
attachment cream together the egg yolks and sugar until smooth. Pour the Meyer lemon zest
into mixer and mix lightly. Meanwhile grind the almonds in the food processor
or multi-food chopper. Pour the almonds into the egg
mixture and mix lightly.
In a separate bowl, either using the mixer
or by hand, whip
the cream to stiff peaks. When the cream is fully whipped pour 1/3 of the cream into the egg yolk/sugar mixture and stir in vigorously. Then take the remaining 2/3 of the cream and gently fold into the yolk/sugar/nut mixture.
Spoon the mixture into individual forms or ramekins and allow to freeze for at least 6 to 8 hours.