Lemon Ice Cream
This homemade lemon ice cream is a refreshing, creamy dessert that’s bursting with bright citrus flavor. Made with simple ingredients like fresh lemons, heavy cream, and sugar, this recipe yields an indulgent treat that’s perfect for warm days or any occasion. Whether you make it with or without eggs, this lemon ice cream is sure to be a crowd-pleaser with its perfectly balanced sweetness and tang.
Equipment
- 1 Ice Cream Maker
- 1 mixing bowl
- 1 Whisk or electric mixer
- 1 Zester/grater
- 1 Saucepan (for custard-based recipe)
- 1 Fine mesh sieve (for straining custard, optional)
- 1 Airtight container (for storing the ice cream)
Ingredients
- 3-4 Lemons fresh, for juice and zest
- 2 cups 480 ml Heavy cream
- 1 cup 240 ml Whole milk
- ¾ cup 150 g Granulated sugar
- 4 Egg yolks optional, for custard
- 1 tsp Vanilla extract
- Pinch Salt
- Optional add-ins: Crushed shortbread cookies candied ginger, or lemon curd (to taste)
Instructions
Prepare the Lemon Base:
- Zest the lemons, setting aside a bit of zest for garnish later. Juice the lemons to get about ½ cup of fresh lemon juice.
Mix the Cream Base:
- In a medium-sized bowl, whisk together the heavy cream, whole milk, sugar, and salt until the sugar is fully dissolved. If you're using vanilla extract, add it to the mixture.
Make the Custard (Optional):
- In a separate bowl, whisk the egg yolks. In a saucepan, heat a portion of the milk mixture until warm, then gradually pour it into the egg yolks while whisking constantly. Return the egg mixture to the saucepan and cook over low heat, stirring until it thickens slightly. Strain through a fine mesh sieve to remove any cooked egg bits.
Combine the Lemon and Cream Mixture:
- Stir the lemon juice and zest into the cream (and egg) mixture. Allow it to cool to room temperature.
Churn the Ice Cream:
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes, until the ice cream reaches a soft-serve consistency.
Freeze to Set:
- Transfer the ice cream to an airtight container and freeze for 4-6 hours or overnight until firm.
Serve and Enjoy:
- Scoop into bowls or cones, garnish with extra lemon zest or toppings of your choice, and enjoy your homemade lemon ice cream!
Notes
- Custard vs. No-Custard: If you prefer a lighter ice cream, skip the egg yolks for a simpler, no-cook recipe. The custard version will yield a richer, creamier texture.
- Sweetness Level: Taste the lemon base before freezing and adjust the sugar or lemon juice according to your preference for sweetness and tartness.
- No Ice Cream Maker? If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze. Stir every 30 minutes for about 2-3 hours until it reaches a creamy consistency.
- Flavor Variations: Add-ins like crushed shortbread, candied ginger, or a swirl of lemon curd can elevate the flavor and texture. Get creative with your toppings and mix-ins!