Lemon Cream Ice Cream
This Lemon Cream Ice Cream is a tangy yet creamy dessert that perfectly balances the sharpness of fresh lemons with the richness of cream. The recipe is simple to make, requiring just a handful of ingredients and minimal equipment. Whether you're cooling off on a hot day or looking for a refreshing treat, this homemade ice cream delivers a burst of bright citrus flavor in every bite. The smooth, velvety texture and refreshing taste make it a family favorite, and it’s guaranteed to be a hit at any summer gathering.
Equipment
- Ice Cream Maker – 1 (if using an ice cream maker)
- Medium Saucepan – 1
- Mixing Bowl – 1
- Whisk (1)
- Measuring Cups & Spoons (1 set)
- Airtight Container: 1 (For storing the ice cream)
Ingredients
- 2 cups 480 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- 3/4 cup 150 g Granulated Sugar
- 2 large Lemons zested and juiced
- 4 large Egg Yolks optional but recommended for a creamier texture
- 1 tsp 5 ml Vanilla Extract
Optional Add-ins
- 1/4 cup 30 g Candied Lemon Peel (optional)
- 2 tbsp 30 ml Lemon Curd (optional)
Instructions
Step 1: Prepare the Ice Cream Base
- In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring constantly until the sugar dissolves. Do not let the mixture come to a boil. Remove from heat.
Step 2: Add the Lemon
- Stir in the lemon zest and fresh lemon juice. Taste the mixture and adjust the lemon juice as needed for the perfect balance of tart and sweet.
Step 3: Chill the Mixture
- Allow the ice cream base to cool to room temperature. Then, transfer it to the refrigerator and chill for at least 2-3 hours, or preferably overnight, to ensure a smoother texture.
Step 4: Churn the Ice Cream
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions (typically 20-25 minutes). If you don’t have an ice cream maker, pour the mixture into a shallow dish and stir it every 30 minutes for 2-3 hours until it reaches the desired consistency.
Step 5: Freeze and Set
- Once churned, transfer the ice cream to an airtight container. Freeze for 4-6 hours or overnight to firm up the texture.
Step 6: Serve
- Allow the ice cream to sit at room temperature for 5-10 minutes before serving for easier scooping.
Notes
- Fresh Lemons: For the best flavor, use fresh lemons rather than bottled lemon juice. The zest adds a lovely aroma to the ice cream, and the juice gives it that tangy kick.
- Chilling is Key: Make sure to chill the base thoroughly before churning. The colder the mixture, the creamier your ice cream will be.
- No Ice Cream Maker? No Problem: If you don’t have an ice cream maker, you can still make the ice cream by freezing the base and stirring it every 30 minutes to break up ice crystals.
- Adjust Sweetness: Taste the base before chilling and adjust the sugar if you prefer a sweeter ice cream. The lemon’s tartness can make the ice cream taste less sweet than other flavors.
- Add-Ins: Candied lemon peel or a swirl of lemon curd can elevate the flavor and texture of your ice cream. Add them just before the final freezing stage.