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Lemon ice cream is the perfect dessert to cool off during the warm months or indulge in any time you’re craving a refreshing, tangy treat.
The smooth and creamy texture paired with the bright, citrusy zest of lemons creates a dessert that’s both rich and invigorating.
Whether you prefer your lemon ice cream to have a subtle sweetness or a sharp, tart kick, there are countless ways to enjoy this delightful frozen treat.
In this article, we’ve rounded up 33+ homemade lemon ice cream recipes that are sure to satisfy your sweet tooth and quench your craving for something both creamy and citrusy.
From classic lemon ice cream to creative twists like lemon-lavender or lemon-mint, these recipes offer something for everyone.
33+ Nutritious & Easy Homemade Lemon Ice Cream Recipes to Beat the Heat
Homemade lemon ice cream is a refreshing and versatile treat that’s easy to make and perfect for any occasion.
The 33+ recipes we’ve shared will inspire you to create your own unique lemon ice cream variations that can be enjoyed on a hot summer day or as a sweet indulgence year-round.
Whether you stick with the basics or experiment with different flavor combinations, there’s no doubt that these lemon ice cream recipes will become a staple in your dessert repertoire.
So grab some fresh lemons, fire up your ice cream maker, and get ready to experience a burst of citrusy bliss with every scoop!
Classic Creamy Lemon Ice Cream
This classic creamy lemon ice cream recipe combines the tanginess of fresh lemons with the smooth richness of a custard base. It’s an easy-to-make dessert that’s perfect for hot summer days or anytime you crave a refreshing treat. With its delicate lemon flavor and velvety texture, it’s sure to become a favorite in your household.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a medium saucepan, heat the cream and milk over medium heat until warm but not boiling.
- In a separate bowl, whisk together the egg yolks and sugar until smooth and pale.
- Slowly add a small amount of the warm cream mixture to the egg mixture, whisking constantly to temper the eggs. Gradually pour in the rest of the cream mixture while continuing to whisk.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the lemon zest, lemon juice, vanilla extract, and a pinch of salt.
- Pour the custard into a bowl and allow it to cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.
This classic creamy lemon ice cream is a delightful balance of tangy lemon and rich creaminess. The custard-based texture provides a smooth mouthfeel, while the fresh lemon juice gives it the perfect zesty kick. It’s ideal for a refreshing summer dessert or for any occasion when you want to treat yourself to something indulgent yet light.
Lemon Swirl Frozen Yogurt
Lemon Swirl Frozen Yogurt is a healthier alternative to traditional ice cream, combining the tartness of Greek yogurt with the citrusy brightness of lemon. This recipe is quick, easy, and incredibly refreshing, with a creamy texture and a vibrant lemon flavor that makes it perfect for a light dessert.
Ingredients:
- 2 cups Greek yogurt (full-fat for creamier texture)
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup water
- Pinch of salt
Instructions:
- In a blender or food processor, combine Greek yogurt, lemon juice, lemon zest, honey (or maple syrup), vanilla extract, and a pinch of salt.
- Blend until smooth and fully combined. If the mixture is too thick, add water a tablespoon at a time until it reaches a smooth consistency.
- Taste and adjust sweetness with more honey or syrup if needed.
- Pour the mixture into a freezer-safe container and smooth the top.
- Freeze for about 4 hours, stirring every hour to achieve a creamy consistency.
- Once frozen to your desired texture, serve it immediately for a soft-serve-like experience or let it harden further for a firmer texture.
Lemon Swirl Frozen Yogurt offers a healthier take on lemon ice cream without sacrificing flavor. The Greek yogurt provides a smooth and slightly tangy base, while the lemon zest and juice infuse it with a bright, refreshing taste. This frozen treat is perfect for those seeking a lighter dessert that still satisfies cravings for something sweet and citrusy.
Lemon and Blueberry Ripple Ice Cream
Lemon and Blueberry Ripple Ice Cream is a showstopper with its beautifully marbled effect and burst of flavor. The creamy lemon base pairs wonderfully with a sweet and tart blueberry sauce, creating a delightful contrast of tastes and textures in every spoonful. This recipe is perfect for anyone who loves a fruity twist on classic lemon ice cream.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 4 large egg yolks
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar (for blueberry sauce)
- 1 teaspoon vanilla extract
Instructions:
- In a saucepan, combine the heavy cream, milk, and 1/2 cup sugar over medium heat. Stir occasionally until it begins to simmer.
- In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks while whisking to temper them. Gradually add the rest of the cream mixture.
- Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon.
- Remove from heat and stir in the lemon zest, lemon juice, and vanilla extract. Set aside to cool.
- In a small saucepan, combine the blueberries and 1/4 cup sugar. Cook over medium heat until the blueberries break down and release their juices, about 5-7 minutes. Use a spoon or a potato masher to mash them gently. Strain if you prefer a smoother sauce.
- Once the lemon custard has cooled, churn it in an ice cream maker according to the manufacturer’s instructions.
- In the final stages of churning, gently swirl the blueberry sauce through the ice cream for a marbled effect.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours to set.
Lemon and Blueberry Ripple Ice Cream is a visually striking and delicious dessert that offers a perfect combination of tangy and sweet flavors. The creamy lemon base is elevated by the natural sweetness and tartness of the blueberry swirl, providing an extra layer of depth to the flavor profile. This recipe is an excellent choice for those who enjoy a fruity, refreshing twist on traditional lemon ice cream.
Lemon Coconut Ice Cream
Lemon Coconut Ice Cream brings together the tropical sweetness of coconut with the fresh tang of lemon for a refreshing, exotic twist on a classic favorite. This recipe is perfect for coconut lovers, offering a smooth, creamy texture with a zesty citrus flavor and a hint of coconut that takes it to the next level. Whether served during a summer party or as a sweet finish to a cozy dinner, it’s sure to impress.
Ingredients:
- 2 cups coconut milk (full-fat for creaminess)
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut
- Pinch of salt
Instructions:
- In a medium saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat until warm, stirring to dissolve the sugar.
- In a bowl, whisk together the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt.
- Slowly pour the warm cream mixture into the lemon mixture while stirring constantly.
- Add the shredded coconut and mix to combine. Let the mixture cool to room temperature.
- Once cooled, cover and refrigerate for at least 4 hours or overnight to chill.
- Churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
This Lemon Coconut Ice Cream is a tropical delight that balances the bright freshness of lemon with the creamy, slightly nutty flavor of coconut. The combination of coconut milk and heavy cream provides an indulgent texture, while the shredded coconut adds a pleasant chewiness. This dessert is perfect for those who enjoy a refreshing, tropical twist on traditional lemon ice cream.
Lemon Basil Ice Cream
Lemon Basil Ice Cream is an intriguing and sophisticated dessert that combines the herbal freshness of basil with the bright tang of lemon. The fresh basil infuses the ice cream with a subtle yet aromatic flavor, while the lemon adds the perfect zesty note. This ice cream is a great choice for adventurous foodies looking to experiment with unique and refreshing flavor combinations.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup fresh basil leaves, chopped
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, milk, and sugar. Heat the mixture over medium heat until it is warm and the sugar has dissolved.
- Add the chopped basil leaves to the warm cream mixture. Remove from heat and allow the basil to steep for 15-20 minutes.
- In a separate bowl, whisk together the egg yolks. Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them. Gradually pour in the rest of the cream mixture, stirring constantly.
- Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon.
- Remove from heat, then stir in the lemon zest, lemon juice, vanilla extract, and a pinch of salt. Strain out the basil leaves.
- Allow the custard to cool to room temperature before covering and refrigerating for at least 4 hours or overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Lemon Basil Ice Cream is an unexpected and elegant flavor combination that stands out with its aromatic basil infusion and refreshing lemon zest. The richness of the custard base perfectly complements the herbal notes of basil, creating a dessert that’s both unique and satisfying. Perfect for anyone looking for a light yet sophisticated ice cream, this recipe will surprise and delight with every spoonful.
Lemon Raspberry Sorbet
Lemon Raspberry Sorbet is a vibrant and refreshing dessert, perfect for anyone who loves tangy citrus and sweet berries. With the natural tartness of lemon paired with the bright and slightly tart flavor of fresh raspberries, this sorbet is light, dairy-free, and incredibly refreshing. It’s the ideal treat to cleanse your palate or to enjoy during warm-weather months.
Ingredients:
- 2 cups fresh raspberries
- 1 cup fresh lemon juice
- 3/4 cup granulated sugar
- 1 cup water
- Zest of 1 lemon
- Pinch of salt
Instructions:
- In a saucepan, combine the water and sugar. Heat over medium heat until the sugar is fully dissolved, creating a simple syrup.
- In a blender or food processor, combine the fresh raspberries, lemon juice, lemon zest, and pinch of salt. Blend until smooth.
- Strain the raspberry mixture through a fine mesh sieve to remove the seeds, then add the simple syrup to the raspberry juice.
- Stir the mixture to combine and chill in the refrigerator for at least 2 hours.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the sorbet to an airtight container and freeze for at least 4 hours before serving.
Lemon Raspberry Sorbet is a perfect, light dessert that combines the zing of lemon with the sweet-tartness of fresh raspberries. It’s refreshing, naturally sweetened, and wonderfully cooling, making it the perfect treat for a hot day or as a palate cleanser between courses. Its vibrant color and flavor will impress your guests and leave them craving more.
Lemon Honeycomb Ice Cream
Lemon Honeycomb Ice Cream is an exciting and indulgent treat that combines the zesty citrus of lemon with the crispy crunch of homemade honeycomb candy. The tangy lemon ice cream is complemented by the crunchy, sweet honeycomb pieces, creating a delicious contrast in both texture and flavor. It’s the perfect dessert for anyone looking for a playful twist on classic lemon ice cream.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- Zest of 1 lemon
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Honeycomb:
- 1 cup granulated sugar
- 1/4 cup honey
- 1 tablespoon baking soda
Instructions:
- In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until it starts to simmer, stirring occasionally.
- In a separate bowl, whisk together the egg yolks until smooth. Slowly pour a small amount of the warm cream mixture into the yolks to temper them, whisking constantly. Gradually add the rest of the cream mixture while stirring.
- Return the custard to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon.
- Remove from heat and stir in the lemon zest, lemon juice, vanilla extract, and salt. Allow to cool, then cover and refrigerate for at least 4 hours or overnight.
- While the custard chills, prepare the honeycomb. In a saucepan, combine sugar and honey over medium heat until the sugar melts. Bring the mixture to a boil and cook until it turns amber, about 5-7 minutes. Remove from heat and quickly stir in baking soda. The mixture will bubble up; pour it onto a baking sheet lined with parchment paper and let it cool completely.
- Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
- Once the ice cream is done churning, break the cooled honeycomb into small pieces and fold them into the ice cream.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Lemon Honeycomb Ice Cream is an irresistible combination of creamy, tangy lemon ice cream with crunchy, sweet honeycomb bits. The contrast in textures adds a delightful surprise in every bite, while the honeycomb’s caramelized flavor perfectly complements the bright lemon. This is a fun and luxurious treat for special occasions or whenever you want something a little extra indulgent.
Lemon Pistachio Ice Cream
Lemon Pistachio Ice Cream is a unique and flavorful combination that blends the tartness of fresh lemon with the rich, nutty taste of pistachios. This creamy and slightly tangy ice cream has a delightful crunch from the pistachios and a refreshing citrus flavor that’s perfect for any season. The smooth texture and balanced flavors make it a standout dessert.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- Zest of 1 lemon
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, chopped
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until it begins to simmer.
- In a separate bowl, whisk together the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the egg yolks to temper them. Slowly add the rest of the cream mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard 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. Let it cool, then cover and refrigerate for at least 4 hours or overnight.
- Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, add the chopped pistachios to the ice cream.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.
Lemon Pistachio Ice Cream offers a delightful combination of refreshing citrus and nutty richness. The tangy lemon zest and juice cut through the creamy base, while the pistachios add a crunchy contrast that enhances the overall flavor. This unique ice cream is perfect for anyone who enjoys pairing nuts with fruit, making it an exceptional treat for any occasion.
Lemon Lavender Ice Cream
Lemon Lavender Ice Cream is a sophisticated, fragrant dessert that blends the bright, citrusy flavor of lemon with the floral, slightly herbal notes of lavender. The result is a creamy and refreshing treat with a delicate balance of sweet and savory flavors, perfect for anyone looking for a unique twist on lemon ice cream.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- Zest of 1 lemon
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon dried lavender buds
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
- In a separate bowl, whisk together the egg yolks. Slowly pour a small amount of the warm cream mixture into the yolks to temper them. Gradually add the rest of the cream mixture while stirring.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon.
- Remove from heat, then stir in the lemon zest, lemon juice, vanilla extract, and salt.
- Place the dried lavender buds into a small bowl. Pour a little bit of the warm cream mixture over the lavender and let it steep for 10-15 minutes. Strain the lavender from the mixture and add the infused cream back into the custard.
- Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours to set.
Lemon Lavender Ice Cream is a refined, aromatic dessert that combines the best of citrus and floral notes in a smooth, creamy base. The subtle infusion of lavender adds an elegant twist to the bright, tangy lemon, making it a perfect choice for those seeking a sophisticated and unique flavor profile. This ice cream is ideal for spring or summer gatherings, offering a refreshing and aromatic treat that will surely impress your guests.
Lemon Blueberry Cheesecake Ice Cream
Lemon Blueberry Cheesecake Ice Cream combines the tanginess of lemon with the sweetness of blueberries and the creamy richness of cheesecake. This indulgent dessert features a velvety ice cream base infused with lemon zest and fresh blueberries, along with chunks of real cheesecake for an added touch of decadence. It’s a great way to enjoy the classic combination of lemon and blueberries in a new, creamy form.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries, mashed
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup crushed graham crackers (for swirl)
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally.
- In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm cream mixture into the yolks, whisking constantly to temper them. Slowly add the rest of the cream mixture while continuing to stir.
- Return the custard to the saucepan and cook over medium heat until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in the lemon juice, lemon zest, and vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
- In a separate bowl, beat the softened cream cheese with powdered sugar until smooth.
- Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
- In the last few minutes of churning, add the mashed blueberries and cream cheese mixture. Swirl in the crushed graham crackers to create a cheesecake effect.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Lemon Blueberry Cheesecake Ice Cream is an irresistible dessert that combines the freshness of lemon and blueberries with the rich, creamy goodness of cheesecake. The sweet blueberry swirl and creamy cheesecake chunks make each bite decadent, while the graham cracker swirl adds a delightful crunch. This is a perfect treat for anyone who loves cheesecake and is looking for a new way to enjoy it in ice cream form.
Lemon Mint Ice Cream
Lemon Mint Ice Cream is a bright and refreshing treat that perfectly balances the citrusy zing of lemon with the cool, herbaceous flavor of mint. The creamy ice cream base is infused with fresh mint leaves, while the lemon adds a refreshing burst of flavor. This is a great option for anyone looking for a light, palate-cleansing dessert that’s as refreshing as it is delicious.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 1/2 cup fresh lemon juice
- 1/2 cup fresh mint leaves
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, whole milk, and sugar. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves.
- Add the fresh mint leaves to the cream mixture and bring it to a simmer. Remove from heat and allow the mint to steep for 15-20 minutes.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the warm cream mixture into the yolks to temper them, then gradually add the rest of the cream mixture.
- Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
- Remove from heat and strain the mixture to remove the mint leaves. Stir in the lemon zest, lemon juice, vanilla extract, and a pinch of salt.
- Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Lemon Mint Ice Cream is the perfect combination of refreshing citrus and cool mint. The mint leaves infuse the ice cream with a subtle herbal flavor, while the tangy lemon balances the sweetness for a delightful, clean taste. This ice cream is ideal for hot days or as a light dessert to cleanse the palate, offering a refreshing and satisfying treat.
Lemon Ginger Ice Cream
Lemon Ginger Ice Cream combines the bright, tangy flavor of lemon with the warm, spicy kick of ginger, creating a unique and bold dessert. The refreshing citrus pairs perfectly with the zing of ginger, making it a perfect treat for those who love a little spice with their sweets. This ice cream is smooth, creamy, and full of flavor—ideal for anyone looking to try something a bit different.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon ground ginger
- 1 tablespoon fresh ginger, grated
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves.
- Add the ground ginger and grated fresh ginger to the mixture and bring to a simmer. Remove from heat and allow it to steep for 10-15 minutes.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the warm cream mixture into the yolks to temper them, then gradually add the rest of the cream mixture.
- Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and a pinch of salt.
- Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Lemon Ginger Ice Cream offers a unique, bold flavor profile with the perfect balance of refreshing citrus and warm, spicy ginger. The smooth, creamy base complements the tangy lemon and adds a comforting depth from the ginger. This ice cream is perfect for anyone who enjoys the combination of sweet and spicy flavors, offering a delightful twist on traditional lemon ice cream.
Lemon Curd Ice Cream
Lemon Curd Ice Cream brings the tartness of fresh lemons and the richness of homemade lemon curd together for a refreshing and indulgent dessert. The tangy, silky lemon curd provides the perfect balance to the creamy ice cream base, making each bite irresistibly smooth and zesty. This recipe is perfect for anyone who loves the bright, citrus flavor of lemon in a rich, velvety ice cream form.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 5 large egg yolks
- 1/2 cup lemon curd (store-bought or homemade)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves.
- In a separate bowl, whisk the egg yolks until smooth. Slowly add a small amount of the warm cream mixture to the yolks to temper them, whisking constantly.
- Gradually add the rest of the cream mixture into the yolks, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Remove the custard from the heat and stir in the lemon juice, lemon zest, vanilla extract, and pinch of salt. Let it cool to room temperature.
- Once the custard is cooled, fold in the lemon curd and mix until smooth.
- Chill the custard in the refrigerator for at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Lemon Curd Ice Cream is a luscious dessert that elevates the classic lemon flavor to a new level of indulgence. The creamy custard base, combined with the tangy lemon curd, creates a sophisticated treat with the perfect balance of sweetness and tartness. It’s the ideal dessert for anyone who loves lemon and is looking for a rich, refreshing frozen treat.
Lemon Poppy Seed Ice Cream
Lemon Poppy Seed Ice Cream is a delightful twist on the classic lemon dessert, featuring a tangy lemon base complemented by the subtle crunch of poppy seeds. The result is a creamy, refreshing treat that is both smooth and textured, with a burst of citrusy flavor. This ice cream is perfect for those who love the zesty combination of lemon and the unique texture that poppy seeds provide.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 tablespoon poppy seeds
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves.
- In a bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the warm cream mixture into the yolks to temper them, whisking constantly. Gradually add the rest of the cream mixture into the yolks.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in the fresh lemon juice, lemon zest, vanilla extract, poppy seeds, and a pinch of salt.
- Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Once the ice cream reaches the desired consistency, transfer it to an airtight container and freeze for at least 4 hours before serving.
Lemon Poppy Seed Ice Cream is a refreshing dessert that combines the bright citrus flavor of lemon with the delightful crunch of poppy seeds. This smooth, creamy treat is both tangy and textured, offering a unique twist on traditional lemon ice cream. Perfect for summer or any time you’re craving a fresh, zesty treat, this ice cream will quickly become a favorite in your frozen dessert repertoire.
Lemon Lavender Ice Cream
Lemon Lavender Ice Cream combines the refreshing, tangy flavor of lemon with the delicate floral notes of lavender, creating an elegant and aromatic frozen treat. The creamy base is infused with lavender, and the bright citrus balances the soft, fragrant lavender flavor, resulting in a sophisticated ice cream. Ideal for those who appreciate the combination of floral and citrus flavors, this dessert is both refreshing and fragrant.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon dried lavender buds
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves, then add the dried lavender buds. Bring the mixture to a simmer, remove from heat, and let it steep for 15 minutes.
- In a bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm cream mixture to the egg yolks to temper them, whisking constantly.
- Slowly pour the rest of the warm cream mixture into the yolks and return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- Remove from heat and strain the custard to remove the lavender buds. Stir in the lemon juice, lemon zest, vanilla extract, and a pinch of salt.
- Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Lemon Lavender Ice Cream is a sophisticated, floral, and citrus-infused frozen dessert that is both refreshing and aromatic. The subtle lavender flavor pairs beautifully with the tangy lemon, creating a unique and calming treat. This ice cream is perfect for special occasions, offering a delicate balance of flavors that will leave your guests asking for more. If you love floral-inspired desserts, this one is sure to become a favorite.
Lemon Cheesecake Ice Cream
Lemon Cheesecake Ice Cream is a creamy, indulgent treat that brings together the smooth texture of cheesecake with the bright, zesty flavor of lemon. The cheesecake filling adds a rich, tangy flavor, while the lemon provides a refreshing citrus burst. This dessert combines the best of both worlds, delivering the creamy, decadent experience of cheesecake in a refreshing, frozen form. Perfect for summer or anytime you’re craving a dessert with both richness and tartness.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the sugar dissolves.
- In a separate bowl, whisk the egg yolks and remaining sugar until smooth. Slowly pour a small amount of the warm cream mixture into the yolks to temper them, whisking constantly.
- Gradually add the rest of the cream mixture into the yolks and return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens.
- Remove from heat and let the custard cool slightly. In a large bowl, whisk the softened cream cheese until smooth, then slowly add the custard, stirring until combined.
- Stir in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt.
- Refrigerate the mixture for at least 4 hours, or overnight.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
Lemon Cheesecake Ice Cream offers a luscious, creamy dessert experience with the refreshing twist of lemon. The combination of rich cream cheese and bright citrus makes it a unique treat that will satisfy your cravings for something both decadent and refreshing. This ice cream is perfect for gatherings or as an everyday indulgence when you need something special to cool down.
Lemon Coconut Ice Cream
Lemon Coconut Ice Cream is a tropical, creamy dessert that blends the refreshing citrus notes of lemon with the sweet, nutty flavor of coconut. The combination of tangy lemon and creamy coconut milk makes for a smooth and velvety ice cream that’s as refreshing as it is indulgent. This ice cream is perfect for summer, offering a tropical escape in every scoop.
Ingredients:
- 1 1/2 cups coconut milk
- 1/2 cup whole milk
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup sweetened shredded coconut
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a medium saucepan, combine the coconut milk, whole milk, and sugar. Heat over medium heat until the sugar dissolves.
- In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm coconut milk mixture to the yolks, whisking constantly to temper them.
- Gradually pour the rest of the warm mixture into the yolks and return the mixture to the saucepan. Cook over medium heat, stirring constantly until the custard thickens.
- Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and a pinch of salt.
- Stir in the shredded coconut and allow the mixture to cool to room temperature.
- Refrigerate the mixture for at least 4 hours, or overnight.
- Churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
Lemon Coconut Ice Cream is the perfect treat to bring a touch of the tropics to your dessert table. The tangy lemon combined with the creamy coconut creates a delightful balance of flavors that are both refreshing and indulgent. Whether you’re enjoying it on a hot summer day or as a special dessert for a gathering, this ice cream will be a hit with everyone who loves tropical-inspired desserts.
Lemon Mint Ice Cream
Lemon Mint Ice Cream is a refreshing, citrusy treat with a cool, aromatic twist. The bright tang of lemon pairs beautifully with the fresh, invigorating flavor of mint, creating a crisp and uplifting dessert. This combination results in a creamy, smooth ice cream that is perfect for hot weather or as a palate cleanser between courses. The addition of mint elevates the classic lemon ice cream into something unique and refreshing.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/4 cup fresh mint leaves, chopped
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves.
- Add the fresh mint leaves to the mixture and bring it to a simmer. Let it steep for 5-10 minutes, then remove from heat and strain out the mint leaves.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the warm cream mixture into the egg yolks to temper them, whisking constantly.
- Gradually add the rest of the warm cream mixture into the yolks and return the mixture to the saucepan. Cook over medium heat, stirring constantly until the custard thickens.
- Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and a pinch of salt.
- Let the custard cool to room temperature, then refrigerate for at least 4 hours, or overnight.
- Churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
Lemon Mint Ice Cream is a wonderfully refreshing dessert that brings the zesty brightness of lemon and the coolness of mint together in perfect harmony. This combination offers a smooth, creamy texture with a burst of citrus and minty freshness that will leave you feeling refreshed and satisfied. Whether you’re serving it at a summer gathering or simply treating yourself, this ice cream will be a standout favorite.
Note: More recipes are coming soon!
