Lemon Ice Cream
A silky, custard-style lemon ice cream bursting with bright citrus flavor. Made with fresh lemon zest, juice, cream, and egg yolks, it’s smooth, refreshing, and perfect for homemade indulgence. This easy recipe delivers a balance of tart and creamy, making it a crowd-pleasing dessert that’s ideal for summer or any lemon-lover craving.
Equipment
- 1 medium saucepan
- 1 mixing bowl (heatproof)
- Fine-mesh sieve
- Whisk
- citrus zester
- Measuring Cups and Spoons
- Ice cream maker
- Freezer-safe storage container (approx. 2 qt capacity)
Ingredients
- 200 g 1 cup fine granulated sugar
- Zest of 4 large lemons
- Pinch fine sea salt
- 2 cups heavy whipping cream
- 1 cup whole milk
- 6 large egg yolks
- ¾ cup freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
Instructions
- Prepare Lemon Sugar Mixture: Begin by placing the granulated sugar in a medium-sized saucepan or heavy-bottomed pot. Using a fine citrus zester or microplane, zest four large lemons directly over the sugar so the oils from the zest infuse into the sugar. This will release bright, aromatic citrus notes that will enhance the ice cream flavor. Rub the zest into the sugar gently with your fingers for about 1–2 minutes until the sugar feels slightly moist and fragrant. This step is essential for maximizing the lemon flavor throughout your custard.
- Combine Dairy and Egg Yolks: Into the same pot, add the heavy whipping cream and whole milk. Crack six large eggs and separate the yolks into a clean mixing bowl. Pour the yolks into the saucepan with the dairy and sugar mixture. Add a pinch of fine sea salt. Using a whisk, stir gently but thoroughly to combine all ingredients until the mixture appears smooth and slightly glossy. This will ensure a silky custard base without lumps.
- Cook the Custard Base: Place the pot over low to medium-low heat. Stir constantly with the whisk in slow, circular motions to prevent the mixture from scorching or forming curdled lumps. Continue cooking until the custard thickens slightly and reaches an internal temperature of about 160°F (70°C). You’ll notice the mixture coat the back of the spoon, which is an important indicator that the egg yolks have safely cooked and the base is ready. This gentle cooking preserves creaminess while ensuring safety.
- Add Lemon Juice and Vanilla: Once the custard base is slightly thickened and removed from heat, pour in ¾ cup of freshly squeezed lemon juice and 2 teaspoons of pure vanilla extract. Whisk immediately and thoroughly to blend the flavors. This step adds brightness and complexity to the custard, balancing the creamy richness with tart citrus notes.
- Strain the Custard: Place a fine mesh sieve over a large heatproof mixing bowl. Pour the custard through the sieve to remove any bits of cooked egg or zest residue. This step ensures the texture of your ice cream will be perfectly smooth and velvety. Use a spatula to gently press the custard through if necessary.
- Chill the Base Thoroughly: Allow the strained custard to cool to room temperature by leaving it uncovered on the counter for about 30–45 minutes. Once cooled, cover the bowl tightly with plastic wrap or a lid and transfer it to the refrigerator. Chill for at least 8 hours, preferably overnight. This extended chilling time allows flavors to meld and improves the texture during churning.
- Prepare for Churning: Before churning, remove the chilled custard from the refrigerator. You may notice a thin layer of cream or zest resting on top — this is normal. Whisk the custard gently to reincorporate any separation and ensure a smooth mixture for churning.
- Churn the Ice Cream: Transfer the custard into your ice cream maker according to the manufacturer’s instructions. Churn until the mixture reaches a thick, soft-serve consistency. This typically takes about 20–30 minutes depending on your machine. Churning incorporates air and ensures a light, creamy texture.
- Freeze Until Firm: Once churned, transfer the soft ice cream into a freezer-safe container with a tight-fitting lid. Smooth the top with a spatula. Seal the container and freeze for at least 4 hours or until the ice cream is firm. For best results, freeze overnight.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes for easier scooping. Scoop into bowls or cones and garnish with extra lemon zest, fresh mint, or thin lemon slices for an added touch of elegance. Store leftovers in the freezer for up to 2–3 weeks, tightly sealed to preserve freshness.
Notes
- This recipe yields about 1.5 quarts of lemon ice cream, enough to serve 8–10 people.
- Fresh lemon zest and juice are essential for a bright, authentic flavor — bottled lemon juice won’t give the same depth.
- Use high-quality heavy cream and whole milk for the richest texture.
- Chilling the custard base overnight improves both flavor and texture, making it creamier and smoother.
- Always strain the custard to remove any cooked egg bits or zest for a flawless finish.
