Creamy Lemon Ice Cream
This creamy lemon ice cream features a smooth custard base blended with fresh lemon curd, delivering a bright, tangy flavor. Rich and indulgent yet easy to make, it’s ideal for summer desserts, dessert parties, or anytime you want a refreshing, homemade treat.
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.