30+ Refreshing Old-Fashioned Lemon Ice Cream Recipes to Try

Lemon ice cream is the perfect treat for any season.

Its tangy, refreshing flavor offers a burst of citrusy sweetness that’s both vibrant and satisfying.

Whether you’re craving a classic dessert or looking to try something with a twist, lemon ice cream has you covered.

The beauty of lemon is that it pairs well with so many other flavors.

From berries to herbs to creamy bases, lemon can complement a variety of ingredients.

In this article, we’ve gathered over 30 old-fashioned lemon ice cream recipes to inspire your next batch.

Each recipe brings something unique to the table, ensuring you’ll find one (or more!) to add to your rotation.

So grab your ice cream maker and get ready to indulge in some of the best homemade lemon ice cream recipes you’ll ever try!

30+ Refreshing Old-Fashioned Lemon Ice Cream Recipes to Try

There’s no better way to enjoy the bright and refreshing taste of lemons than with a scoop of homemade ice cream.

From classic lemony flavors to more inventive combinations, these 30+ recipes have something for everyone.

Whether you prefer your ice cream smooth and creamy or with a fun twist, you can create the perfect lemon dessert.

Lemon ice cream can be enjoyed all year round, making it an excellent go-to for any occasion.

We hope this list of old-fashioned lemon ice cream recipes inspires you to make your own frozen treats.

So why wait? Start churning and enjoy the zesty sweetness of homemade lemon ice cream today!

Classic Old-Fashioned Lemon Ice Cream

This homemade lemon ice cream is rich, creamy, and bursting with the bright, tangy flavor of fresh lemons. Made with simple ingredients and a custard-style base, this recipe offers a smooth texture and a perfectly balanced sweetness. The old-fashioned method ensures a velvety consistency that melts in your mouth, making it a delightful treat for warm days or special occasions.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, heat the heavy cream, milk, and half of the sugar over medium heat until warm but not boiling.
• In a separate bowl, whisk the egg yolks with the remaining sugar until smooth and pale in color.
• Gradually pour the warm cream mixture into the egg yolks, whisking continuously to prevent curdling.
• Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
• Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and salt.
• Strain the mixture through a fine mesh sieve to remove any lumps and ensure a silky texture.
• Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
• Churn in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
• Transfer to an airtight container and freeze for at least 4 hours before serving.

This classic lemon ice cream delivers a creamy and refreshing taste with a nostalgic homemade charm. The rich custard base complements the tartness of the lemon, creating a perfectly smooth and balanced dessert. Enjoy it on its own, with fresh berries, or as an elegant topping for pies and cakes.

No-Churn Old-Fashioned Lemon Ice Cream

This no-churn lemon ice cream brings all the classic flavors of old-fashioned recipes without the need for an ice cream maker. Using only a handful of ingredients, this recipe creates a lusciously creamy treat with a refreshing citrus twist. The simplicity of this method makes it perfect for anyone looking for a quick and easy way to enjoy homemade ice cream.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a large bowl, whip the heavy cream until stiff peaks form.
• In a separate bowl, mix the sweetened condensed milk, lemon juice, lemon zest, vanilla extract, and salt until well combined.
• Gently fold the whipped cream into the lemon mixture, being careful not to deflate the airiness.
• Pour the mixture into a loaf pan or airtight container and smooth the top.
• Cover with plastic wrap and freeze for at least 6 hours or until firm.

This no-churn lemon ice cream provides a rich, velvety texture without any complicated steps. The condensed milk ensures a sweet creaminess that perfectly balances the tart lemon flavor. Whether served in a cone, a bowl, or paired with a warm dessert, this easy recipe delivers an old-fashioned taste with modern convenience.

Buttermilk Old-Fashioned Lemon Ice Cream

Buttermilk adds a delightful tangy depth to this traditional lemon ice cream, enhancing the citrus flavor while keeping the texture smooth and creamy. This recipe follows a custard-style base, ensuring a rich consistency that embodies the essence of old-fashioned homemade ice cream. The unique addition of buttermilk gives this dessert a slightly tart, refreshing finish that perfectly complements the sweetness.

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 1 cup buttermilk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, heat the heavy cream, whole milk, and half of the sugar over medium heat until warm but not boiling.
• In a separate bowl, whisk the egg yolks with the remaining sugar until light and creamy.
• Gradually add the warm cream mixture to the egg yolks, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened.
• Remove from heat and stir in the buttermilk, lemon juice, lemon zest, vanilla extract, and salt.
• Strain the mixture through a fine mesh sieve to remove any lumps and achieve a smooth consistency.
• Let the mixture cool, then refrigerate for at least 4 hours or overnight.
• Churn in an ice cream maker according to the manufacturer’s instructions until thick and creamy.
• Transfer to a container and freeze for at least 4 hours before serving.

The combination of buttermilk and fresh lemon in this ice cream creates an old-fashioned flavor reminiscent of classic homemade desserts. The subtle tanginess enhances the citrus notes while maintaining a luxuriously creamy texture. Perfectly refreshing and indulgent, this recipe is a timeless treat for lemon lovers.

Lemon Custard Old-Fashioned Ice Cream

This lemon custard ice cream is an old-fashioned recipe that combines the richness of a custard base with the zesty brightness of fresh lemons. The egg yolks provide a smooth, velvety texture, while the tangy lemon balances the sweetness for a perfect treat. Churned in an ice cream maker, it turns into a creamy, luscious dessert that will remind you of a classic summer treat.

Ingredients:

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup sugar
• 5 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat until warm but not boiling.
• In a separate bowl, whisk the egg yolks with the remaining sugar until smooth and pale.
• Gradually pour the warm cream mixture into the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens to a custard-like consistency.
• Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and salt.
• Strain the mixture to remove any lumps or curdled bits, and allow it to cool to room temperature.
• Refrigerate the custard for at least 4 hours or overnight until fully chilled.
• Churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve texture.
• Transfer to a container and freeze for at least 4 hours before serving.

This lemon custard ice cream is a creamy, rich treat that showcases the timeless flavor of lemon. The velvety custard base enhances the natural citrus notes, creating a smooth and satisfying dessert. Whether served alone or alongside a warm fruit pie, this ice cream will always be a crowd-pleaser with its delicate balance of tartness and sweetness.

Lemon and Honey Old-Fashioned Ice Cream

This lemon and honey ice cream brings a unique twist to the classic recipe by using honey as the sweetener. The honey adds depth and complexity to the flavor profile while the fresh lemon juice gives it a refreshing tang. The homemade ice cream method ensures a creamy texture with every bite, offering an old-fashioned taste that’s both familiar and new.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup honey
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, milk, and honey. Heat over medium heat until warm, but do not let it boil.
• In a separate bowl, whisk the egg yolks until smooth. Gradually add the warm cream mixture to the yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat, stirring frequently, until it thickens to a custard-like consistency.
• Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and salt.
• Strain the custard through a fine mesh sieve to remove any solids. Let it cool to room temperature before refrigerating for at least 4 hours or overnight.
• Churn in an ice cream maker until thick and creamy.
• Transfer the ice cream to a container and freeze for at least 4 hours before serving.

The combination of lemon and honey in this ice cream adds a wonderful depth of flavor that makes it stand out from typical lemon ice cream recipes. The honey provides a subtle sweetness that enhances the citrus, and the custard base creates a luxurious mouthfeel. This ice cream is perfect for those looking for a more sophisticated twist on the traditional flavor.

Lemon-Basil Old-Fashioned Ice Cream

For a unique and refreshing variation, this lemon-basil ice cream pairs the tartness of fresh lemons with the aromatic flavor of basil. The creaminess of the base complements the herbal notes of basil, creating an unexpected yet delightful combination. This recipe is perfect for those who enjoy adventurous flavors in their ice cream, providing a refreshing treat with an old-fashioned touch.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until warm but not boiling.
• Add the chopped basil leaves to the mixture and let it steep for about 10 minutes.
• In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat until it thickens.
• Remove from heat, strain out the basil leaves, and stir in the lemon juice, lemon zest, vanilla extract, and salt.
• Let the mixture cool to room temperature before refrigerating it for at least 4 hours or overnight.
• Churn the mixture in an ice cream maker until it reaches a soft-serve consistency.
• Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This lemon-basil ice cream brings together a surprising combination of citrus and herbaceous flavors. The basil infuses the cream with a fresh, aromatic taste that complements the lemon’s tartness. This recipe is perfect for those who love experimenting with flavors and adds a refined touch to any dessert spread.

Lemon-Mint Old-Fashioned Ice Cream

Combining the zesty freshness of lemon with the cool, refreshing flavor of mint, this lemon-mint ice cream offers a unique twist on a classic flavor. The mint provides a coolness that contrasts beautifully with the tangy lemon, resulting in a bright, refreshing ice cream that’s perfect for warm-weather desserts. This recipe is a fun, old-fashioned treat with a modern flavor combination.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup fresh mint leaves, chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, heat the heavy cream, milk, and sugar over medium heat until warm but not boiling.
• Add the fresh mint leaves to the cream mixture and let them steep for about 10 minutes.
• In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm cream mixture into the yolks, whisking continuously.
• Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened.
• Strain out the mint leaves and stir in the lemon juice, lemon zest, vanilla extract, and salt.
• Let the mixture cool to room temperature, then refrigerate it for at least 4 hours or overnight.
• Churn the custard in an ice cream maker until thick and creamy.
• Transfer to a container and freeze for at least 4 hours before serving.

The combination of lemon and mint creates an incredibly refreshing ice cream that is perfect for hot summer days. The mint adds a cool, herbal note that complements the citrusy lemon, while the rich custard base ensures a smooth and creamy texture. This is a wonderful treat for those looking for a twist on traditional lemon ice cream.

Lemon-Coconut Old-Fashioned Ice Cream

This lemon-coconut ice cream offers a delightful blend of tropical flavors, combining the tangy freshness of lemon with the creamy richness of coconut. The coconut enhances the creaminess of the ice cream while giving it a slight nuttiness that pairs perfectly with the sharp citrus. Made with a custard base, this ice cream is both indulgent and refreshing.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup shredded coconut, toasted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, heat the heavy cream, milk, and sugar over medium heat until warm.
• In a separate bowl, whisk the egg yolks until smooth. Gradually add the warm cream mixture to the egg yolks, whisking continuously.
• Return the mixture to the saucepan and cook over low heat until thickened.
• Remove from heat and stir in the lemon juice, lemon zest, toasted coconut, vanilla extract, and salt.
• Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Churn the custard in an ice cream maker until thick and creamy.
• Transfer to a container and freeze for at least 4 hours before serving.

This lemon-coconut ice cream offers a unique combination of tropical flavors that will transport you to a sunny paradise. The coconut adds depth and creaminess, while the lemon keeps the flavor light and refreshing. This indulgent yet refreshing ice cream is perfect for anyone looking to enjoy a dessert with a bit of tropical flair.

Lemon-Ginger Old-Fashioned Ice Cream

If you’re a fan of bold flavors, this lemon-ginger ice cream will excite your taste buds with its vibrant combination of tart lemon and spicy ginger. The warm, zesty ginger adds a kick to the cool, refreshing lemon, while the creamy custard base creates a rich, smooth texture. This old-fashioned ice cream is a flavorful treat that’s perfect for those who love a bit of spice in their dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons freshly grated ginger
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, heat the heavy cream, milk, and sugar over medium heat until warm but not boiling.
• Add the grated ginger to the cream mixture and let it steep for about 10 minutes.
• In a separate bowl, whisk the egg yolks until smooth. Gradually add the warm cream mixture to the egg yolks, whisking continuously.
• Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened.
• Remove from heat and strain out the ginger. Stir in the lemon juice, lemon zest, vanilla extract, and salt.
• Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Churn the custard in an ice cream maker until it reaches a smooth, creamy consistency.
• Transfer to a container and freeze for at least 4 hours before serving.

The addition of ginger in this lemon ice cream offers a spicy kick that enhances the citrus’s brightness. The custard base ensures the ice cream remains smooth and creamy, while the ginger provides warmth and depth. This unique combination is perfect for anyone who loves to experience bold, complex flavors in their desserts.

Lemon-Lavender Old-Fashioned Ice Cream

This lemon-lavender ice cream combines the bright and zesty flavor of lemon with the calming floral notes of lavender. The fragrant lavender adds a touch of sophistication to the tangy lemon, creating an elegant and unique ice cream that stands out among traditional lemon desserts. With its smooth, creamy texture and delicate floral undertones, this ice cream is perfect for a summer evening or a special celebration.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon dried lavender flowers
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until warm but not boiling.
• Add the dried lavender flowers and let them steep for about 10 minutes.
• In a separate bowl, whisk the egg yolks until smooth and pale. Gradually pour the warm cream mixture into the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens into a custard-like consistency.
• Remove from heat, strain out the lavender, and stir in the lemon juice, lemon zest, vanilla extract, and salt.
• Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Churn the mixture in an ice cream maker until it reaches a creamy, smooth texture.
• Transfer to a container and freeze for at least 4 hours before serving.

The lemon-lavender combination in this ice cream is both refreshing and calming, making it an exquisite dessert choice. The floral notes of lavender bring an unexpected twist to the tartness of lemon, while the custard base ensures a creamy mouthfeel. This ice cream is perfect for anyone who enjoys a sophisticated and aromatic dessert experience.

Lemon-Mascarpone Old-Fashioned Ice Cream

For a creamy and indulgent twist on classic lemon ice cream, this lemon-mascarpone version uses mascarpone cheese to create a rich, velvety texture that complements the citrusy tang of the lemon. The mascarpone adds a subtle richness that takes the flavor profile to a new level of decadence. This creamy and zesty ice cream is perfect for special occasions or when you simply want to indulge in something extraordinary.

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup mascarpone cheese
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until warm but not boiling.
• In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add the warm cream mixture to the yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens.
• Remove from heat and stir in the mascarpone cheese, lemon juice, lemon zest, vanilla extract, and salt.
• Strain the mixture to remove any curdled bits, then allow it to cool to room temperature.
• Refrigerate the mixture for at least 4 hours or overnight to chill.
• Churn the mixture in an ice cream maker until it reaches a smooth, creamy consistency.
• Transfer to a container and freeze for at least 4 hours before serving.

The mascarpone cheese in this recipe creates an incredibly smooth and rich texture that elevates the lemon flavor to new heights. The tartness of the lemon is beautifully balanced by the creamy richness of the mascarpone, making this ice cream an indulgent treat. Perfect for those looking for a dessert that combines elegance and classic flavors, this version is sure to impress.

Lemon-Strawberry Old-Fashioned Ice Cream

Lemon and strawberry are a match made in heaven, and this ice cream combines the two flavors to create a bright, fruity treat with a creamy base. The tangy lemon is perfectly complemented by the sweet and slightly tart strawberry, resulting in a refreshing and delicious dessert. The custard-style base ensures that each bite is creamy and smooth, making this ice cream perfect for a summer picnic or as a cool, light dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh strawberries, pureed
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until warm but not boiling.
• In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm cream mixture into the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened.
• Remove from heat and stir in the lemon juice, lemon zest, pureed strawberries, vanilla extract, and salt.
• Strain the mixture to remove any solids, and allow it to cool to room temperature.
• Refrigerate the mixture for at least 4 hours or overnight to chill.
• Churn the mixture in an ice cream maker until smooth and creamy.
• Transfer to a container and freeze for at least 4 hours before serving.

This lemon-strawberry ice cream is a sweet and tangy treat that is perfect for any summer occasion. The fresh strawberries infuse the ice cream with a vibrant fruitiness that is beautifully balanced by the tart lemon. This combination creates a refreshing and indulgent dessert that’s perfect for cooling down on a warm day or adding a touch of color and flavor to any dessert spread.

Lemon-Almond Old-Fashioned Ice Cream

This lemon-almond ice cream features the bright, citrusy flavor of lemon paired with the warm, nutty richness of toasted almonds. The almond flavor adds a delightful depth to the refreshing tartness of lemon, making this ice cream a comforting yet vibrant dessert. The custard base ensures a smooth and creamy texture that enhances the unique combination of flavors.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup toasted sliced almonds
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until warm but not boiling.
• In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens into a custard-like consistency.
• Remove from heat and stir in the lemon juice, lemon zest, toasted almonds, vanilla extract, and salt.
• Strain the mixture to remove any lumps and allow it to cool to room temperature.
• Refrigerate the mixture for at least 4 hours or overnight.
• Churn the mixture in an ice cream maker until it reaches a creamy, smooth texture.
• Transfer to a container and freeze for at least 4 hours before serving.

The combination of lemon and toasted almonds creates a wonderfully unique ice cream. The nutty, warm flavor of the almonds enhances the citrusy tartness of the lemon, making this dessert a comforting yet refreshing treat. Whether enjoyed on its own or paired with a light fruit salad, this ice cream brings a balance of richness and refreshment that makes it truly special.

Lemon-Cranberry Old-Fashioned Ice Cream

This lemon-cranberry ice cream pairs the tart, refreshing flavor of lemon with the slightly sweet and tangy flavor of fresh cranberries. The cranberry adds a touch of color and fruitiness to the classic lemon base, creating a beautifully vibrant dessert that’s both refreshing and indulgent. This combination of citrus and berries makes for a delightful treat, especially during the colder months when fresh cranberries are in season.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh cranberries, pureed
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until warm but not boiling.
• In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm cream mixture into the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat until thickened.
• Remove from heat and stir in the lemon juice, lemon zest, cranberry puree, vanilla extract, and salt.
• Strain the mixture to remove any solids, and allow it to cool to room temperature.
• Refrigerate the mixture for at least 4 hours or overnight.
• Churn the mixture in an ice cream maker until smooth and creamy.
• Transfer to a container and freeze for at least 4 hours before serving.

This lemon-cranberry ice cream is a refreshing and vibrant dessert that combines the best of citrus and berries. The tangy lemon and slightly tart cranberry complement each other perfectly, creating a balanced and flavorful treat. This ice cream is ideal for anyone looking for a fruity twist on the classic lemon ice cream, and it’s sure to brighten up any dessert table.

Lemon-Bourbon Old-Fashioned Ice Cream

For those who enjoy a little extra depth and complexity in their ice cream, this lemon-bourbon ice cream brings a surprising richness to the classic lemon flavor. The bourbon adds a warm, slightly smoky note that contrasts beautifully with the tart lemon, creating a sophisticated and indulgent dessert. This unique combination is perfect for after-dinner enjoyment or for special occasions.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until warm but not boiling.
• In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened into a custard-like consistency.
• Remove from heat and stir in the lemon juice, lemon zest, bourbon, vanilla extract, and salt.
• Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Churn the mixture in an ice cream maker until smooth and creamy.
• Transfer to a container and freeze for at least 4 hours before serving.

The addition of bourbon in this lemon ice cream adds a rich, warm flavor that enhances the citrusy tartness. The creamy custard base ensures a smooth, velvety texture, while the bourbon provides depth and a hint of smokiness. This unique twist on lemon ice cream is perfect for those who enjoy more complex flavors in their desserts.

Lemon-Rosemary Old-Fashioned Ice Cream

Lemon and rosemary is a delightful, unexpected pairing that combines bright, zesty citrus with earthy herbal notes. This ice cream uses fresh rosemary to infuse the cream base with a subtle, aromatic flavor that beautifully complements the tartness of lemon. The herbaceous taste is balanced by the creamy richness of the custard, making for an ice cream that is refreshing yet complex. It’s perfect for those who enjoy a twist on traditional lemon flavors and want to try something new and sophisticated.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, milk, and sugar. Add the fresh rosemary and bring to a simmer over medium heat.
• Once simmering, remove the saucepan from heat and let the rosemary infuse the cream mixture for about 10 minutes.
• In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm cream mixture into the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat until thickened to a custard-like consistency.
• Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and salt.
• Strain the mixture to remove the rosemary leaves and allow it to cool to room temperature.
• Refrigerate for at least 4 hours or overnight to chill.
• Churn the mixture in an ice cream maker until smooth and creamy.
• Transfer to a container and freeze for at least 4 hours before serving.

This lemon-rosemary ice cream is a unique and aromatic dessert that brings together the bright, citrusy zing of lemon with the herbaceous, savory quality of rosemary. The result is a sophisticated, creamy treat that feels both refreshing and comforting. It’s an ideal choice for those looking to enjoy a different kind of citrus ice cream and adds an intriguing touch to any dessert table.

Lemon-Mint Old-Fashioned Ice Cream

Lemon and mint are a match made in heaven. The crisp, refreshing flavor of mint enhances the bright, zesty lemon, creating a cool and invigorating ice cream. The herbaceous mint flavor is perfectly balanced with the tanginess of lemon, making for a refreshing treat that’s ideal for warmer days. The smooth and creamy custard base ensures a luxurious texture, making this ice cream the perfect choice for a light, yet satisfying, dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup fresh mint leaves, chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, milk, and sugar. Add the chopped mint leaves and bring to a simmer over medium heat.
• Remove the saucepan from heat and let the mint infuse the cream mixture for about 10 minutes.
• In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat until thickened.
• Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and salt.
• Strain the mixture to remove the mint leaves and let it cool to room temperature.
• Refrigerate for at least 4 hours or overnight.
• Churn the mixture in an ice cream maker until it reaches a creamy, smooth consistency.
• Transfer to a container and freeze for at least 4 hours before serving.

Lemon and mint are a timeless combination, and this ice cream highlights both flavors in a refreshing and creamy treat. The cool, clean taste of mint pairs wonderfully with the tangy lemon, making each bite invigorating. Whether served after a hearty meal or as a light dessert during a hot day, this ice cream is sure to be a favorite for anyone who loves a refreshing, herbal twist on the classic lemon flavor.

Lemon-Coconut Old-Fashioned Ice Cream

The tropical flavors of coconut and lemon come together in this indulgent yet refreshing ice cream. The rich coconut cream adds a velvety texture, while the bright lemon provides a tangy, citrusy kick. The two flavors blend seamlessly, creating an ice cream that is both creamy and tangy with a tropical flair. It’s perfect for a warm-weather treat or for those who crave the taste of paradise in every bite.

Ingredients:

• 1 cup heavy cream
• 1 cup coconut milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup shredded unsweetened coconut
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, coconut milk, and sugar. Heat over medium heat until warm, stirring occasionally.
• In a separate bowl, whisk the egg yolks until smooth and pale. Gradually pour the warm cream mixture into the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat until thickened into a custard-like consistency.
• Remove from heat and stir in the lemon juice, lemon zest, shredded coconut, vanilla extract, and salt.
• Strain the mixture to remove any coconut pieces and allow it to cool to room temperature.
• Refrigerate for at least 4 hours or overnight.
• Churn the mixture in an ice cream maker until smooth and creamy.
• Transfer to a container and freeze for at least 4 hours before serving.

The coconut’s creamy richness and the lemon’s sharp tang create a beautifully balanced ice cream that evokes the flavors of a tropical getaway. The addition of shredded coconut adds texture and enhances the overall coconut flavor. This ice cream is perfect for anyone who loves tropical desserts and is looking for something creamy, refreshing, and unique.

Lemon-Poppy Seed Old-Fashioned Ice Cream

Inspired by the popular lemon poppy seed muffin, this ice cream brings together the bright flavor of lemon with the subtle crunch and nutty flavor of poppy seeds. The lemon’s tartness is beautifully balanced by the creamy, smooth custard base, while the poppy seeds add a fun texture and a slight crunch. This ice cream is both refreshing and comforting, making it a great dessert for any occasion.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until warm but not boiling.
• In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat until it thickens into a custard-like consistency.
• Remove from heat and stir in the lemon juice, lemon zest, poppy seeds, vanilla extract, and salt.
• Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Churn the mixture in an ice cream maker until smooth and creamy.
• Transfer to a container and freeze for at least 4 hours before serving.

This lemon-poppy seed ice cream is a delightful combination of flavors and textures. The poppy seeds add a nice crunch to the smooth, creamy ice cream while complementing the tangy lemon flavor. The result is a fun and refreshing treat that’s perfect for anyone who loves the classic pairing of lemon and poppy seeds.

Lemon-Blackberry Old-Fashioned Ice Cream

This lemon-blackberry ice cream combines the tartness of lemon with the rich, deep sweetness of fresh blackberries. The bright lemon flavor contrasts beautifully with the slightly sweet and tangy blackberries, creating a refreshing, fruity ice cream. The creamy custard base ensures a smooth and luxurious texture, while the vibrant color of the blackberries adds a stunning visual appeal. It’s a perfect dessert for anyone who loves berry-flavored treats with a citrus twist.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh blackberries, pureed
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until warm but not boiling.
• In a separate bowl, whisk the egg yolks until smooth. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat until thickened.
• Remove from heat and stir in the lemon juice, lemon zest, blackberry puree, vanilla extract, and salt.
• Strain the mixture to remove any solids and let it cool to room temperature.
• Refrigerate for at least 4 hours or overnight.
• Churn the mixture in an ice cream maker until smooth and creamy.
• Transfer to a container and freeze for at least 4 hours before serving.

The combination of lemon and blackberry in this ice cream creates a refreshing, tangy treat that is both fruity and creamy. The blackberries provide a rich, berry-forward flavor that is perfectly complemented by the tart lemon. This ice cream is ideal for anyone who loves fruity desserts and is looking for a fresh, vibrant twist on traditional lemon ice cream.

Lemon-Ricotta Old-Fashioned Ice Cream

This lemon-ricotta ice cream offers a creamy texture and a slightly tangy flavor that comes from the addition of ricotta cheese. The ricotta’s mild flavor and smooth texture pair beautifully with the bright, zesty lemon, creating a refreshing yet indulgent ice cream. This is a unique take on classic lemon ice cream, perfect for those who enjoy the subtle flavors of cheese in their desserts.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup ricotta cheese
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

• In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until warm but not boiling.
• In a separate bowl, whisk the egg yolks until smooth and pale. Gradually add the warm cream mixture to the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over low heat until thickened.
• Remove from heat and stir in the lemon juice, lemon zest, ricotta cheese, vanilla extract, and salt.
• Strain the mixture to remove any lumps and allow it to cool to room temperature.
• Refrigerate for at least 4 hours or overnight.
• Churn the mixture in an ice cream maker until smooth and creamy.
• Transfer to a container and freeze for at least 4 hours before serving.

The addition of ricotta cheese gives this lemon ice cream a smooth, creamy texture with a touch of tang that enhances the lemon flavor. The ricotta’s delicate flavor balances beautifully with the citrus, making this ice cream both light and indulgent. It’s perfect for anyone who enjoys a creamy dessert with a subtle twist.

Note: More recipes are coming soon!