Lemon Ice Cream

Why You’ll Love This Recipe

Lemon Ice Cream is a refreshing and tangy dessert that perfectly balances sweet and citrusy flavors. Its creamy texture combined with the bright zest of lemon makes it an ideal treat for warm days or anytime you crave something light and invigorating. With simple ingredients and a smooth consistency, this homemade ice cream is both indulgent and revitalizing.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

heavy creamwhole milksugarfresh lemon juicelemon zestegg yolksvanilla extractsalt

directions

In a medium saucepan, combine the milk, heavy cream, and half of the sugar. Heat over medium heat until it begins to steam, but do not boil.

In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick.

Slowly pour a ladle of the hot milk mixture into the yolks while whisking constantly to temper them.

Gradually add the tempered yolk mixture back into the saucepan, stirring continuously.

Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Remove from heat and stir in the lemon zest, lemon juice, vanilla extract, and a pinch of salt.

Strain the custard through a fine mesh sieve to ensure a smooth texture.

Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.

Churn in an ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency.

Transfer to a lidded container and freeze for at least 2 hours before serving.

Servings and timing

This recipe yields approximately 1 quart of ice cream.
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Chilling time: 4-6 hours
Churning and freezing time: 2-3 hours
Total time: 6-8 hours

Variations

Add crushed graham crackers for a lemon pie-inspired twist.

Stir in a swirl of lemon curd for added richness and tartness.

Infuse with fresh mint leaves during cooking for a lemon-mint variation.

Swap some of the lemon juice for lime for a citrus blend.

storage/reheating

Store lemon ice cream in an airtight container in the freezer for up to 2 weeks.
For best texture, let it sit at room temperature for 5–10 minutes before scooping.
Do not microwave to soften, as it may melt unevenly.

FAQs

Can I make this without an ice cream maker?
Yes, you can pour the chilled mixture into a shallow dish and stir every 30 minutes while freezing until smooth.

Is the ice cream very tart?
It has a bright lemon flavor with balanced sweetness; you can adjust the lemon juice to taste.

Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavor and aroma.

Is this recipe egg-free?
No, but you can try an eggless version using cornstarch or condensed milk as a base.

Can I make it dairy-free?
Yes, substitute coconut milk and cream, but expect a different flavor profile.

How long does it take to churn?
Most ice cream makers take 20–30 minutes to churn the mixture.

Can I add food coloring?
A drop of natural yellow food coloring can enhance the lemony appearance, but it’s optional.

Can I use Meyer lemons?
Absolutely! They offer a sweeter, floral note to the ice cream.

Conclusion

Lemon Ice Cream is a luscious and refreshing dessert that offers a perfect balance of tang and sweetness. Whether you’re cooling off on a sunny day or simply craving a vibrant dessert, this citrusy treat is easy to make and sure to impress.

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