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Lemon Custard Ice Cream

Helen T. Patterson
This Lemon Custard Ice Cream is a rich, creamy, and tangy frozen treat made with a classic custard base.
The zesty brightness of fresh lemons perfectly complements the smooth, velvety texture, making it a refreshing yet indulgent dessert.
Whether served in a cone, with cookies, or as an accompaniment to pies and cakes, this homemade ice cream is sure to impress!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American, French
Servings 8 servings
Calories 280 kcal

Equipment

  • 1 medium saucepan
  • (1) Whisk
  • 2 Mixing Bowls
  • 1 Fine-Mesh Strainer
  • 1 Ice cream maker (optional, but recommended)
  • 1 Airtight container
  • 1 spatula
  • 1 Zester & juicer

Ingredients
  

Custard Base:

  • 1 cup whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar divided
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Lemon Flavor:

  • 2 lemons zested and juiced (about ¼ cup lemon juice and 1 tablespoon zest)

Instructions
 

Step 1: Heat the Milk & Cream

  • In a medium saucepan, combine whole milk, heavy cream, and half of the sugar over medium heat.
    Stir occasionally and heat until warm (do not boil).

Step 2: Whisk the Egg Yolks

  • In a mixing bowl, whisk egg yolks and remaining sugar until pale and slightly thickened.

Step 3: Temper the Egg Mixture

  • Slowly ladle warm milk mixture into the egg yolks while whisking constantly to prevent curdling.
  • Continue until fully combined, then pour back into the saucepan.

Step 4: Cook the Custard

  • Heat over low to medium heat, stirring continuously, until thickened (170-175°F or 77-80°C). It should coat the back of a spoon.
  • Remove from heat and stir in lemon zest, lemon juice, vanilla extract, and salt.

Step 5: Strain & Chill the Custard

  • Strain the custard through a fine-mesh strainer into a clean bowl.
  • Cover with plastic wrap pressed against the surface and refrigerate for at least 4 hours (preferably overnight).

Step 6: Churn the Ice Cream

  • Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).

Step 7: Freeze Until Firm

  • Transfer to an airtight container and freeze for at least 4 hours before serving.

Notes

  • No ice cream maker? Freeze the custard in a container and stir vigorously every 30 minutes for 3-4 hours.
  • Want a stronger lemon flavor? Increase the zest slightly but avoid adding too much lemon juice, as it can affect texture.
  • For a lighter version, substitute half-and-half for heavy cream, though the texture will be less creamy.
  • Storage: Keeps well in an airtight container in the freezer for up to 2 weeks.
Keyword Lemon Custard Ice Cream