32+ Quick & Flavorful Gourmet Lemon Ice Cream Recipes to Refresh Your Summer

Lemon ice cream is a timeless treat that strikes the perfect balance between tart and sweet, making it a favorite among dessert lovers.

Whether you’re a fan of rich, creamy textures or crave something with a bit of zing, gourmet lemon ice cream recipes offer endless possibilities.

From the classic lemon custard base to creative twists with ingredients like lavender, honeycomb, or ginger, there’s a recipe for every palate.

The fresh and tangy citrus flavor of lemon elevates each dish, creating the ideal summer indulgence or a refreshing after-dinner treat.

In this collection, we’ve rounded up 32+ gourmet lemon ice cream recipes that will help you explore the world of citrus-based frozen desserts.

Get ready to treat yourself to zesty, creamy, and downright irresistible flavors that will leave you coming back for more.

Whether you’re an experienced ice cream maker or just getting started, these recipes are easy to follow and guaranteed to impress.

32+ Quick & Flavorful Gourmet Lemon Ice Cream Recipes to Refresh Your Summer

With these 32+ gourmet lemon ice cream recipes, you can indulge in refreshing citrusy flavors that are perfect for any occasion.

Whether you want to cool off on a hot summer day, add a sweet note to your dinner party, or just satisfy your ice cream cravings, there’s a recipe for you in this collection. From the smooth creaminess of lemon custard to bold combinations like lemon-lavender and lemon-ginger, each recipe offers something unique and exciting.

So, grab your ice cream maker, and let your creativity soar as you explore the endless ways to incorporate the bright, tangy essence of lemon into your homemade frozen treats.

No matter which recipe you choose, you’re sure to experience the joy of gourmet ice cream right at home!

Zesty Lemon Basil Ice Cream

Indulge in the sophisticated blend of zesty lemons and fragrant basil leaves in this refreshing dessert. Perfect for summer days, this gourmet ice cream balances tartness with an herby twist, creating a unique flavor profile that will leave your taste buds singing.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 4-5 fresh basil leaves
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, milk, and sugar over medium heat. Stir until the sugar dissolves, then bring the mixture to a gentle simmer.
2. Remove from heat and add the basil leaves. Let steep for 15 minutes. Strain and discard the basil leaves.
3. In a bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture to the yolks, whisking constantly to temper them.
4. Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the lemon juice and zest. Cool the mixture to room temperature, then refrigerate for at least 4 hours or overnight.
6. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze for an additional 2-4 hours before serving.

This creamy, zesty dessert with a hint of basil will impress anyone who tries it. Serve it in a bowl or cone, and garnish with a fresh basil leaf for a gourmet touch.

Lemon Cheesecake Ice Cream with Graham Cracker Swirls

Experience the luscious combination of tangy lemon and creamy cheesecake in this decadent ice cream. Swirled with bits of buttery graham crackers, it captures all the goodness of a classic cheesecake in frozen form.

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 8 oz cream cheese, softened
• 1/3 cup fresh lemon juice
• Zest of 1 lemon
• 1/2 cup crushed graham crackers
• 2 tbsp unsalted butter, melted

Instructions:

1. In a mixing bowl, beat the cream cheese until smooth. Add sugar and beat until well combined.
2. Slowly mix in the heavy cream, milk, lemon juice, and lemon zest until smooth and creamy.
3. Chill the mixture in the refrigerator for at least 2 hours.
4. While the mixture chills, toss the crushed graham crackers with melted butter in a small bowl. Set aside.
5. Churn the cream cheese mixture in an ice cream maker according to the manufacturer’s instructions.
6. In the final minutes of churning, fold in the graham cracker mixture. Transfer to a container and freeze for an additional 2-4 hours.

Rich, creamy, and bursting with citrusy brightness, this dessert is a cheesecake lover’s dream. Perfect as an after-dinner treat or for special celebrations.

Honey Lavender Lemon Ice Cream

Delight your senses with the elegant blend of lemon, honey, and lavender in this dreamy ice cream. A touch of floral sweetness complements the tangy lemon, making it a sophisticated dessert option for refined palates.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup honey
• 2 tbsp dried culinary lavender
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 4 large egg yolks

Instructions:

1. In a saucepan, heat the cream, milk, and honey over medium heat until it simmers.
2. Add the lavender and steep for 10 minutes. Strain and discard the lavender.
3. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm cream mixture to temper the yolks, whisking constantly.
4. Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until thickened.
5. Remove from heat and stir in the lemon juice and zest. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-4 hours before serving.

This silky, aromatic ice cream combines the tartness of lemon with the subtle sweetness of honey and lavender, offering a sophisticated treat that feels like a spa day in a scoop. Garnish with a sprig of fresh lavender for a finishing touch.

Lemon Raspberry Sorbet

A bright and tangy lemon sorbet with a burst of fresh raspberries creates a refreshing treat that is perfect for warmer days. The combination of citrus and berry flavors offers a refreshing balance of tart and sweet, making this sorbet a standout option for dessert or a palate cleanser.

Ingredients:

• 1 1/2 cups fresh raspberries
• 1 1/2 cups fresh lemon juice
• Zest of 2 lemons
• 3/4 cup granulated sugar
• 1 cup water

Instructions:

1. In a small saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let it cool.
2. Puree the raspberries in a blender or food processor, then strain through a fine mesh sieve to remove the seeds.
3. In a large bowl, combine the raspberry puree, lemon juice, lemon zest, and the cooled simple syrup. Stir well.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the sorbet to a container and freeze for at least 2-4 hours before serving.

The sweet-tart balance of lemon and raspberry makes this sorbet a deliciously refreshing option for any occasion. Serve it in small bowls for a light dessert, or enjoy it as a refreshing treat between courses.

Lemon Poppy Seed Ice Cream

This ice cream captures the essence of a beloved muffin flavor—lemon and poppy seeds—turning it into a creamy, indulgent treat. The bright lemon flavor shines through while the poppy seeds add a delightful crunch, making this ice cream a perfect balance of rich and refreshing.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 2 tbsp poppy seeds
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, milk, and sugar over medium heat. Stir until the sugar dissolves and the mixture comes to a simmer.
2. In a bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture to the egg yolks, whisking constantly.
3. Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly.
4. Remove from heat and stir in the lemon juice, lemon zest, and poppy seeds. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-4 hours before serving.

This decadent ice cream offers a burst of citrus flavor, with poppy seeds providing a lovely texture contrast. It’s a fun and luxurious twist on a classic muffin flavor that is sure to impress your guests.

Lemon Coconut Ice Cream

Lemon and coconut are a match made in dessert heaven, and this creamy, tropical ice cream brings together the tart citrus and rich coconut flavors beautifully. With a silky texture and refreshing lemon notes, it’s perfect for those who crave both tangy and tropical treats.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1 1/2 cups heavy cream
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 3/4 cup granulated sugar
• 1/2 cup shredded unsweetened coconut

Instructions:

1. In a saucepan, combine the coconut milk, heavy cream, and sugar. Warm over medium heat, stirring until the sugar dissolves.
2. Remove from heat and stir in the fresh lemon juice and zest.
3. Add the shredded coconut and let the mixture cool to room temperature. Once cooled, refrigerate for at least 4 hours.
4. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
5. Transfer to a container and freeze for 2-4 hours before serving.

This creamy, coconut-infused lemon ice cream offers a delightful blend of tropical sweetness and tangy citrus. It’s a luxurious dessert that feels like a vacation in every bite. Serve with toasted coconut flakes on top for added texture and flavor.

Lemon Earl Grey Tea Ice Cream

This ice cream combines the aromatic essence of Earl Grey tea with the bright, citrusy flavor of lemon, creating a sophisticated and unique dessert. The boldness of the tea pairs beautifully with the lemon, offering an elegant balance of flavors that will appeal to tea lovers and dessert connoisseurs alike.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 4 Earl Grey tea bags
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 4 large egg yolks

Instructions:

1. In a saucepan, heat the heavy cream and milk over medium heat until warm. Add the Earl Grey tea bags and steep for about 10 minutes, allowing the tea to infuse.
2. Remove the tea bags and discard them. Stir in the sugar and continue to heat until the sugar dissolves.
3. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the warm cream mixture into the yolks to temper them.
4. Slowly return the yolk mixture to the saucepan, cooking over low heat while stirring constantly until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the lemon juice and zest. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-4 hours before serving.

With its floral, citrusy notes, this ice cream offers an elevated dessert experience. It pairs wonderfully with light cakes or as a special treat for an afternoon tea gathering.

Lemon Curd Ice Cream

For those who love the richness and tang of lemon curd, this ice cream brings that luscious texture and bright flavor to a whole new level. Smooth, creamy, and intensely lemony, it’s a perfect choice for citrus lovers craving a decadent yet refreshing treat.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup homemade or store-bought lemon curd

Instructions:

1. In a saucepan, combine the heavy cream, milk, and sugar over medium heat. Stir until the sugar dissolves, then bring the mixture to a simmer.
2. In a bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture to temper the yolks, then pour the yolk mixture back into the saucepan.
3. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the lemon juice, lemon zest, and lemon curd. Let the mixture cool to room temperature.
5. Refrigerate for at least 4 hours or overnight.
6. Churn the cooled mixture in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-4 hours before serving.

The smooth, velvety texture and bold lemon flavor of this ice cream will appeal to anyone who enjoys the tang of lemon curd. It’s a delightful indulgence for lemon enthusiasts and is perfect served with shortbread cookies or fresh berries.

Lemon and Ginger Ice Cream

The combination of zesty lemon and spicy ginger creates a uniquely refreshing ice cream with a kick of warmth from the ginger. It’s a perfect balance of citrusy brightness and spicy undertones, making this dessert a bold yet refreshing choice for any occasion.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 3/4 cup granulated sugar
• 1/2 tsp ground ginger
• 2 tbsp finely grated fresh ginger
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, milk, sugar, and ground ginger over medium heat. Stir until the sugar dissolves, then bring the mixture to a simmer.
2. Add the fresh grated ginger and let it steep for about 10 minutes. Strain the mixture to remove the ginger bits.
3. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the warm cream mixture into the yolks to temper them.
4. Slowly return the yolk mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens.
5. Remove from heat and stir in the lemon juice and zest. Let the mixture cool to room temperature.
6. Refrigerate for at least 4 hours, then churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-4 hours before serving.

This spicy-sweet ice cream is an ideal palate cleanser after a rich meal or as a standout dessert for dinner parties. The subtle heat from the ginger enhances the freshness of the lemon, providing a balanced and memorable treat.

Lemon Lavender Ice Cream

This delicately fragrant ice cream combines the calming floral notes of lavender with the bright citrusy zing of lemon. The creamy texture and unique flavor profile make this dessert a luxurious choice for special occasions or when you’re craving something refreshing yet sophisticated.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 tbsp dried lavender buds
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium until it comes to a simmer. Add the dried lavender buds and remove from heat. Let the lavender steep for 10 minutes.
2. Strain out the lavender buds and return the infused cream mixture to the heat.
3. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the warm cream mixture into the yolks to temper them, then add the yolk mixture back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the lemon juice and zest. Let the mixture cool to room temperature.
6. Refrigerate the mixture for at least 4 hours, then churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-4 hours before serving.

The floral notes of lavender elevate the lemon’s tanginess, creating a refined ice cream that’s perfect for a warm evening or as a special treat at a garden party. Its sophisticated taste will leave a lasting impression on anyone who tries it.

Lemon Cheesecake Ice Cream

Lemon and cheesecake are a classic combination, and in this recipe, the rich creaminess of cheesecake meets the bright, refreshing zing of lemon. This ice cream has a smooth, velvety texture with a perfect balance of tangy lemon and creamy cheesecake flavor, making it a decadent treat.

Ingredients:

• 1 1/2 cups cream cheese, softened
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar over medium heat. Stir until the sugar dissolves and the mixture is heated through.
2. In a bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture into the egg yolks to temper them.
3. Slowly pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and whisk in the cream cheese until smooth. Stir in the lemon juice and zest.
5. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions, and freeze for 2-4 hours before serving.

This ice cream offers the best of both worlds: the tanginess of lemon and the richness of cheesecake. It’s the perfect dessert for those who love creamy, indulgent treats with a refreshing twist.

Lemon Honeycomb Ice Cream

For a delightful crunch and an extra layer of sweetness, this lemon honeycomb ice cream incorporates crunchy pieces of homemade honeycomb to complement the citrusy lemon base. The honeycomb adds texture and a touch of caramelized flavor, making this an exciting and innovative twist on traditional lemon ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 2 tbsp honey
• 1 tbsp baking soda
• 1/2 cup water
• 2 tbsp corn syrup

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and honey. Heat over medium until the mixture is warm, then stir in the fresh lemon juice and zest.
2. In a separate small saucepan, combine the water and corn syrup over medium heat, bringing it to a simmer. Add the sugar and allow it to dissolve completely.
3. Remove from heat, then carefully add the baking soda, which will cause the mixture to bubble up. Stir until combined and a bubbly honeycomb texture forms.
4. Let the honeycomb cool for 15 minutes before breaking it into small, bite-sized pieces.
5. Refrigerate the lemon base mixture for at least 4 hours.
6. Churn the lemon mixture in an ice cream maker according to the manufacturer’s instructions. Once the ice cream is churned, fold in the honeycomb pieces and freeze for 2-4 hours before serving.

The combination of creamy lemon ice cream and crunchy, caramelized honeycomb pieces makes for a delightful textural contrast that will surprise and delight your taste buds. It’s a unique dessert for those who love both citrus and a little sweet crunch in their ice cream.

Lemon Coconut Ice Cream

This tropical-inspired ice cream combines the zesty freshness of lemon with the creamy richness of coconut. The blend of flavors offers a refreshing yet indulgent treat, perfect for summer days or whenever you need a quick escape to a tropical paradise.

Ingredients:

• 2 cups coconut milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup shredded coconut (unsweetened)
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium until the mixture is warm, stirring occasionally to dissolve the sugar.
2. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the warm coconut mixture into the yolks to temper them.
3. Slowly add the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the lemon juice, lemon zest, and shredded coconut.
5. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-4 hours before serving.

This ice cream brings together the creamy and refreshing elements of coconut and lemon, making it a delightful treat that feels both rich and light. It’s perfect for anyone craving a tropical dessert with a zesty twist.

Lemon Blueberry Cheesecake Ice Cream

This ice cream is a decadent yet refreshing twist on a classic cheesecake. The vibrant tang of lemon combined with the sweet and slightly tart blueberry swirl creates a rich, creamy base, perfect for those who love a more complex flavor profile in their frozen treats.

Ingredients:

• 1 1/2 cups cream cheese, softened
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup fresh blueberries
• 1 tbsp honey
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar over medium heat. Stir until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture into the yolks to temper them.
3. Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and whisk in the cream cheese, lemon juice, and lemon zest. Let the mixture cool to room temperature.
5. While the mixture is cooling, make the blueberry swirl by heating the blueberries and honey in a small saucepan over medium heat until the blueberries break down and become syrupy. Let cool.
6. Refrigerate the lemon base mixture for at least 4 hours.
7. Churn in an ice cream maker according to the manufacturer’s instructions. Once churned, swirl in the cooled blueberry mixture and freeze for 2-4 hours before serving.

The richness of the cheesecake and the fresh fruit swirl make this ice cream an indulgent treat with a touch of tangy lemon. The combination of textures and flavors makes it a standout dessert for any occasion.

Lemon Basil Ice Cream

For a refreshing and slightly herbaceous twist, this lemon basil ice cream combines the tang of lemon with the aromatic essence of fresh basil. The combination of flavors creates a unique, herb-infused treat that’s both light and indulgent, perfect for adventurous palates.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup fresh basil leaves, chopped
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium until it begins to simmer.
2. Add the chopped basil leaves and steep for about 10 minutes, allowing the basil to infuse the cream mixture.
3. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the warm cream mixture into the yolks to temper them.
4. Slowly add the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat and strain out the basil leaves. Stir in the lemon juice and zest.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-4 hours before serving.

This ice cream combines the classic refreshing flavor of lemon with the herbal essence of basil, offering a dessert that’s both aromatic and bright. It’s a perfect palate cleanser after a rich meal or an innovative treat for herb lovers.

Lemon Pistachio Ice Cream

This indulgent ice cream blends the zesty freshness of lemon with the rich, nutty flavor of pistachios. The crunch of the pistachios paired with the smooth and creamy texture of the ice cream creates a delightful contrast that will make your taste buds sing.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup shelled pistachios, finely chopped
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium until the mixture just begins to simmer.
2. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the warm cream mixture into the yolks to temper them.
3. Slowly pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the lemon juice, lemon zest, and chopped pistachios.
5. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-4 hours before serving.

The balance of tangy lemon and nutty pistachio creates a flavor profile that’s both refreshing and rich. It’s a sophisticated treat that’s perfect for special occasions or to enjoy as a luxurious everyday indulgence.

Lemon Raspberry Swirl Ice Cream

This vibrant ice cream combines the tartness of lemon with the sweetness of raspberries, making for a beautiful and refreshing dessert. The raspberry swirl adds a burst of color and flavor, creating a striking contrast against the creamy, tangy lemon base.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup fresh raspberries
• 1 tbsp honey
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium until it begins to simmer.
2. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the warm cream mixture into the yolks to temper them.
3. Slowly add the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the lemon juice and lemon zest. Let the mixture cool to room temperature.
5. In a small saucepan, cook the raspberries and honey over medium heat until the raspberries break down and create a syrupy consistency.
6. Refrigerate the lemon mixture for at least 4 hours.
7. Churn the lemon mixture in an ice cream maker according to the manufacturer’s instructions. Once churned, swirl in the cooled raspberry mixture and freeze for 2-4 hours before serving.

The raspberry swirl adds a refreshing burst of fruitiness, complementing the tangy lemon ice cream. This is the perfect dessert for a warm day or a refreshing treat after a rich meal, offering a beautiful balance of sweetness and tartness.

Lemon Chia Seed Ice Cream

This healthy take on lemon ice cream uses chia seeds for added texture and nutrition. The chia seeds not only provide a pleasant crunch but also enhance the overall creaminess of the dessert. This is a perfect option for those who want a lighter yet still indulgent treat.

Ingredients:

• 2 cups coconut milk
• 1 cup almond milk
• 3/4 cup honey or maple syrup
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1/4 cup chia seeds
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the coconut milk, almond milk, and honey or maple syrup. Heat over medium, stirring until the sweetener dissolves.
2. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the warm milk mixture into the yolks to temper them.
3. Slowly pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the lemon juice, lemon zest, and chia seeds. Let the mixture cool to room temperature.
5. Refrigerate the mixture for at least 4 hours to allow the chia seeds to hydrate and expand.
6. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-4 hours before serving.

The addition of chia seeds gives this lemon ice cream a fun texture and makes it a healthier alternative without sacrificing flavor. It’s a light, refreshing, and nutritious dessert that’s sure to be a hit with those looking for a guilt-free treat.

Lemon Lavender Ice Cream

This aromatic ice cream blends the refreshing tartness of lemon with the delicate floral notes of lavender. The combination offers a sophisticated and calming dessert that is perfect for a warm evening or a special occasion.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 2 tbsp dried lavender buds
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium until the sugar dissolves, then add the lavender buds. Simmer for 5-7 minutes, allowing the lavender to steep.
2. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the warm cream mixture into the yolks to temper them.
3. Slowly pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and strain the mixture to remove the lavender buds. Stir in the lemon juice and zest.
5. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-4 hours before serving.

The fragrant lavender and zesty lemon come together beautifully in this ice cream, creating a calming and refreshing treat. It’s perfect for those who enjoy unique flavor combinations and want something a little more elegant for their dessert.

Lemon Honeycomb Ice Cream

This indulgent ice cream features a bright lemon flavor paired with crunchy homemade honeycomb candy, creating a delightful contrast of textures. The honeycomb adds a touch of sweetness and a satisfying crunch, making this a fun and flavorful treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup honeycomb candy, broken into pieces
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the warm cream mixture into the yolks to temper them.
3. Slowly pour the egg yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the lemon juice and lemon zest. Let the mixture cool to room temperature.
5. Refrigerate the mixture for at least 4 hours.
6. Churn the lemon mixture in an ice cream maker according to the manufacturer’s instructions. Once churned, fold in the broken honeycomb pieces. Freeze for 2-4 hours before serving.

The sweet and crunchy honeycomb contrasts beautifully with the tangy, creamy lemon base, offering a delightful combination of textures and flavors. This ice cream is sure to be a crowd-pleaser, especially for those who love a bit of crunch in their frozen treats.

Lemon Ginger Ice Cream

This bold and refreshing ice cream pairs the citrusy brightness of lemon with the warming spice of ginger. The result is a perfect balance of tangy, sweet, and spicy flavors that will awaken your senses and provide a satisfying twist on traditional lemon ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 2 tbsp freshly grated ginger
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium until the sugar dissolves, then add the grated ginger. Simmer for 5 minutes, allowing the ginger to infuse the cream mixture.
2. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the warm cream mixture into the yolks to temper them.
3. Slowly add the egg yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and strain out the ginger. Stir in the lemon juice and zest.
5. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-4 hours before serving.

The sharpness of the ginger beautifully complements the tangy lemon, making for an exciting and unique ice cream experience. This ice cream is a great choice for those who enjoy bold, spiced flavors with a citrusy twist.

Note: More recipes are coming soon!