Bright, tangy, and irresistibly creamy, this lemon ice cream is a perfect balance of sweet and citrusy flavors.
Made with homemade lemon curd and rich cream, it delivers indulgent taste while providing a good source of protein and healthy fats.
Quick to prepare and easy to store, it’s a refreshing treat that fits seamlessly into everyday cooking.
Creamy Lemon Ice Cream
Equipment
- 1 Ice cream maker (for churning)
- 1 Cooking Thermometer (for precise custard temperature)
- 1 Zester (for lemon zest, optional)
- 1 medium saucepan
- (1) Whisk
- 1 mixing bowl
- 1 airtight freezer-safe container
Ingredients
- 3 large egg yolks
- 50 g ¼ cup granulated sugar
- 1 recipe homemade lemon curd approx. 1¼ cups
- 180 mL ¾ cup whole milk
- 240 mL 1 cup heavy cream, at least 35% fat
- 60 mL ¼ cup freshly squeezed lemon juice (1–2 lemons)
Instructions
- Prepare the custard base: In a medium saucepan, combine the egg yolks, sugar, and homemade lemon curd. Use a whisk to blend them into a smooth, creamy mixture. This will serve as the rich, tangy foundation for your ice cream, providing both flavor and a silky texture.
- Incorporate the dairy and lemon juice: Slowly whisk in the milk, heavy cream, and freshly squeezed lemon juice. Mix until all ingredients are fully combined. The addition of cream ensures a luscious, velvety consistency, while the lemon juice enhances the bright, citrus flavor.
- Cook the custard carefully: Place the saucepan over medium heat and cook the custard, stirring constantly. Monitor the temperature with a cooking thermometer; it should reach 165–170 °F (74–77 °C). At this point, the mixture will be steaming and thickened, but avoid boiling to prevent curdling. This step ensures a safe and creamy base.
- Cool and chill the mixture: Remove the saucepan from heat and allow the custard to cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least two hours, or ideally overnight. This step allows the flavors to meld and helps the custard achieve the perfect texture for churning.
- Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. This process incorporates air, creating a light, creamy consistency. Once churned, the ice cream will be soft and ready for serving immediately as a soft-serve treat.
- Freeze until firm: For a firmer texture, transfer the churned ice cream to an airtight, freezer-safe container. Freeze for several hours until fully set. This will give you scoopable, creamy ice cream that holds its shape well.
- Serve and enjoy: Scoop the ice cream into bowls or cones, and enjoy as is or with your favorite toppings. Fresh fruits, berry compotes, or a drizzle of chocolate complement the lemon flavor beautifully, creating a refreshing and satisfying dessert.
Notes
- Use fresh, high-quality lemons for the brightest flavor.
- Homemade lemon curd elevates the richness and tang of the ice cream.
- Ensure the custard does not boil—overheating will cause curdling.
- Chill the custard thoroughly before churning for smoother, creamier ice cream.
- Heavy cream should be at least 35% fat for optimal texture.
- Soft-serve style can be enjoyed immediately after churning.
- Add fruit swirls or flavor infusions for creative variations.
- Always store in an airtight container to prevent ice crystals.
Chef’s Secrets: Tips For Perfect Creaminess
The key to silky, luxurious lemon ice cream lies in patience and technique.
Always whisk the custard continuously while heating to avoid scrambling the eggs.
For a deeper, well-rounded flavor, prepare the lemon curd a day ahead—this allows the citrus notes to fully develop.
Chilling the custard completely before churning is essential; warmer mixtures churn unevenly and result in icy textures.
Finally, using heavy cream with at least 35% fat ensures a smooth, rich mouthfeel without needing extra stabilizers.
Serving Suggestions: Creative And Refreshing Ideas
Serve this lemon ice cream straight from the freezer for a classic scoop, or soften slightly for a creamy soft-serve experience.
Pair it with fresh berries, citrus segments, or shortbread cookies for a vibrant contrast.
For a playful twist, drizzle with a berry compote, or try it in a lemonade float or a light alcoholic spritzer with vodka or tequila.
This ice cream also complements fruit tarts and summer pavlovas beautifully, adding a zesty counterpoint to sweet desserts.
Storage Tips: Keep Ice Cream Perfect
To maintain the creamy texture, store your ice cream in an airtight, freezer-safe container.
Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals.
Homemade lemon ice cream keeps well for up to two weeks, though it’s best enjoyed within a week for optimal freshness.
Thaw slightly at room temperature for 5–10 minutes before scooping to restore scoopable consistency without melting.
Frequently Asked Questions
1. Can I make this without an ice cream maker?
Yes! You can pour the chilled custard into a shallow freezer-safe container and stir every 30 minutes as it freezes.
This mimics churning and prevents ice crystals, though the texture will be slightly denser.
2. Can I use store-bought lemon curd?
Absolutely. Choose a high-quality lemon curd without artificial additives for the best flavor.
Homemade curd is ideal for freshness and control over sweetness.
3. How long should I cook the custard?
Cook until the custard reaches 165–170 °F (74–77 °C) or until it thickens slightly and becomes steaming.
Do not boil, as this will curdle the eggs.
4. Can I make this recipe ahead of time?
Yes. Prepare the custard and lemon curd a day in advance, chill overnight, and churn when ready.
This not only saves time but also enhances flavor.
5. How can I add mix-ins or swirls?
For fruit swirls or chocolate, fold them gently into the ice cream after churning.
Avoid adding large amounts before churning, as this can affect texture and freezing consistency.
