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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.

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

Instructions

  1. Whisk the egg yolks and sugar together until pale and smooth.
  2. Heat the heavy cream, whole milk, and salt in a saucepan over medium heat until steaming but not boiling.
  3. Slowly whisk the warm cream mixture into the egg yolks to temper them.
  4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it coats the back of a spoon.
  5. Remove the custard from the heat and stir in the lemon zest and vanilla extract.
  6. Allow the mixture to cool slightly, then stir in the fresh lemon juice.
  7. Strain the mixture through a fine-mesh sieve for a smooth texture.
  8. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
  9. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions, about 20–25 minutes.
  10. 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

Find it online: https://thefamilycooking.com/lemon-ice-cream-recipe/