Why I’ll Love This Recipe

I love how this recipe uses fresh lemon juice and zest to create a naturally vibrant flavor. I appreciate the creamy texture that perfectly balances the tartness of the lemons without becoming overly sweet. I also enjoy serving this ice cream on its own or alongside cakes, fresh berries, and other desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
4 large egg yolks
2 tablespoons lemon zest
½ cup fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt

Directions

I whisk the egg yolks and sugar together in a large bowl until the mixture becomes pale and smooth.
I heat the heavy cream, whole milk, and salt in a saucepan over medium heat until the mixture begins to steam but does not boil.
I slowly pour the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
I return the mixture to the saucepan and cook over medium-low heat, stirring continuously until it thickens enough to coat the back of a spoon.
I remove the custard from the heat and stir in the lemon zest and vanilla extract.
I allow the mixture to cool slightly before stirring in the fresh lemon juice.
I strain the mixture through a fine-mesh sieve for an extra-smooth texture.
I refrigerate the custard for at least 4 hours or overnight until thoroughly chilled.
I churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions, usually 20–25 minutes.
I transfer the ice cream to a freezer-safe container and freeze it for 2–4 hours until firm enough to scoop.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 4 hours
Churning Time: 25 minutes
Freezing Time: 3 hours
Total Time: Approximately 8 hours

Variations

I sometimes add fresh blueberries or raspberries for a fruity twist. I also enjoy swirling lemon curd into the ice cream before freezing for an even more intense citrus flavor. When I want extra texture, I mix in crushed shortbread cookies or white chocolate chips. I occasionally substitute limes or oranges for part of the lemon juice to create a unique citrus blend.

Storage/Reheating

I store the ice cream in an airtight freezer-safe container for up to 2 weeks. I place a sheet of plastic wrap directly on the surface before sealing the container to help reduce ice crystal formation. I let the ice cream sit at room temperature for 5–10 minutes before scooping if it becomes very firm. Since this is a frozen dessert, reheating is not necessary.

FAQs

Can I use bottled lemon juice?

I prefer using freshly squeezed lemon juice because it provides a brighter, fresher flavor than bottled juice.

Why do I add the lemon juice after cooking the custard?

I stir in the lemon juice after removing the custard from the heat because this helps prevent the dairy from curdling while preserving the fresh citrus flavor.

Can I make this recipe without an ice cream maker?

Yes. I use a no-churn method by folding the chilled lemon mixture into whipped heavy cream and sweetened condensed milk before freezing.

How can I make the lemon flavor stronger?

I add a little extra lemon zest or swirl lemon curd into the finished ice cream for an even brighter citrus flavor.

What can I serve with Lemon Ice Cream?

I enjoy serving it with fresh berries, pound cake, shortbread cookies, fruit tarts, blueberry pie, or a drizzle of raspberry sauce.

Conclusion

I always enjoy making Lemon Ice Cream because it is creamy, refreshing, and bursting with fresh citrus flavor. I appreciate how simple ingredients create a smooth homemade dessert that feels both light and indulgent. Whether I enjoy it on a warm summer day or serve it alongside my favorite desserts, it is a recipe I happily return to again and again.

Lemon Ice Cream Recipe

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Lemon Ice Cream is a creamy, refreshing frozen dessert made with fresh lemon juice and zest for a bright citrus flavor. Its silky custard base creates a smooth, luscious texture that’s perfect for warm days or pairing with your favorite desserts.

Author: Laura
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 8 hours
Yield: 8 servings
Category: Dessert
Method: Churn
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
2 tablespoons lemon zest
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Whisk the egg yolks and sugar together until pale and smooth.
Heat the heavy cream, whole milk, and salt in a saucepan over medium heat until steaming but not boiling.
Slowly whisk the warm cream mixture into the egg yolks to temper them.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it coats the back of a spoon.
Remove the custard from the heat and stir in the lemon zest and vanilla extract.
Allow the mixture to cool slightly, then stir in the fresh lemon juice.
Strain the mixture through a fine-mesh sieve for a smooth texture.
Refrigerate for at least 4 hours or overnight until thoroughly chilled.
Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions, about 20–25 minutes.
Transfer to a freezer-safe container and freeze for 2–4 hours before serving.

Notes

Use freshly squeezed lemon juice for the brightest flavor.
Swirl in lemon curd for a more intense citrus taste.
Add blueberries, raspberries, white chocolate chips, or crushed shortbread cookies for extra texture.
Store in an airtight freezer-safe container for up to 2 weeks with plastic wrap pressed against the surface.
Let the ice cream soften at room temperature for 5–10 minutes before scooping.

Nutrition

Serving Size: 1 scoop
Calories: 300 kcal
Sugar: 23 g
Sodium: 70 mg
Fat: 21 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 0 g
Protein: 4 g
Cholesterol: 155 mg