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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Dessert / Ice Cream / Lemon Ice Cream

Lemon Ice Cream

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By: Leigh Anne WilkesPosted: 7/05/20Updated: 7/07/20

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lemon ice cream on a cone

This light and refreshing Lemon Ice Cream is perfect enjoyed by itself or use it to top your favorite fruit crisp or cobbler for an amazing flavor twist.

Who else is a lemon lover!  It’s my favorite and I’ll even pick it over chocolate.  Some of my favorite lemon desserts include Lemon Angel Pie,  Lemon Cheesecake Bars and these delicious Lemon Oatmeal Cookies.

ice cream cone with lemon ice cream scoops

I am a huge ice cream fan. Usually my dessert of choice.

I love to make homemade ice cream in the summer but I certainly don’t limit my ice cream making to the summer months. It’s pretty much a year round activity at our house.

As you know one of my other loves is lemon so coming up with the perfect lemon ice cream was a pretty big priority for me. I think I may have found it.

two scoops of lemon ice cream

The perfect lemon ice cream needs to have just the right amount of lemon.  Not too tart, not too sweet, just right, and this one is just that.

How to Make Lemon Ice Cream

  • The base for this ice cream is cooked because there are eggs in the recipe so you will need to plan ahead a little bit.
  • Combine the eggs, sugar, lemon juice and zest and one cup of milk.  Cook over medium heat until it comes to a simmer.  After cooking the mixture you may want to pour it through a strainer to remove the lemon rind and any pieces of egg that might not have gotten mixed in. There are times when I don’t do this though and my ice cream always turns out great.
  • After straining put it in the refrigerator to chill.
  • I always use fresh squeeze lemon juice for the best flavor.

lemon ice cream in a pan

  •  After it has chilled, just process according to the directions of your ice cream maker.
  • I use a Cuisinart 2 qt. ice cream maker. I then transfer the ice cream into this insulated ice cream container to let the ice cream harden up.  For photo purposes I used an old bread pan above!

hand holding an ice cream cone

I love my ice cream just about any way but I am particularly fond of it on a cone!

What’s your favorite flavor of ice cream?

For other yummy flavors of ice cream try these:

  • Key Lime Pie Ice Cream
  • Homemade Vanilla and Cookies & Cream Ice Cream
  • Andes Mint Ice Cream
  • Malted Milk Ball Ice Cream

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

 

Lemon Ice Cream Recipe

4.84 from 6 votes
Scoops of Lemon Ice cream

Lemon Ice Cream

Recipe From: Leigh Anne Wilkes
Light and refreshing homemade lemon ice cream.
serves: 8 (1/2 cup) servings5
Prep:5 minutes
Cook:10 minutes
Total:45 minutes
Rate Recipe

Ingredients

  • 1 1/2 Tbsp lemon zest
  • 1/2 cup fresh lemon juice
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 cup whipping cream
  • 1 cup whole milk
  • 1 tsp vanilla
  • pinch of salt

Instructions

  • In a pan mix together zest, juice, sugar and eggs.
  • Add in 1 cup whole milk and vanilla.
  • Cook the mixture over medium heat, stirring constantly until it comes to a simmer.
  • Strain through a sieve to remove zest if desired..
  • Cover with plastic wrap and refrigerate until cold.
  • Add in whipping cream and freeze in ice cream maker according to manufacturer's directions.

Tips & Notes:

Recipe makes 1 quart of lemon ice cream.

Recommended Products

Ice Cream Maker

Nutrition Facts:

Calories: 298kcal (15%) Carbohydrates: 29g (10%) Protein: 4g (8%) Fat: 19g (29%) Saturated Fat: 11g (69%) Cholesterol: 126mg (42%) Sodium: 54mg (2%) Potassium: 112mg (3%) Fiber: 1g (4%) Sugar: 27g (30%) Vitamin A: 794IU (16%) Vitamin C: 8mg (10%) Calcium: 74mg (7%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Keyword:lemon ice cream
Scoops of Lemon Ice cream
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
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Originally posted July 3, 2013

If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

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lemon ice cream on a cone

 

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  1. Mae says

    Posted on 3/28 at 9:13 am

    I was skeptical because of the whole eggs but i went with it since its quarantine time and the other recipes i looked at called for 6 egg yolks and thats a lot when i cant leave. I’m glad i did. This is a beautiful recipe, an absolute keeper. Light, sweet, creamy, tart (but not too), just perfect. I’m gonna make this again in summer but maybe add some crushed shortbread cookies or lemon oreos or something. It’s totally great the way it is though. Thank you!

    Reply
    • Leigh Anne says

      Posted on 7/5 at 8:04 am

      So glad you loved it too!! I made it again this week too!

      Reply
  2. Bette says

    Posted on 8/8 at 1:18 pm

    How much ice cream does this recipe make? I have ice cream parties so I must make at least 4 to 5 quarts at a time. I use an electric White Mountain Ice Cream makes.

    Reply
    • Leigh Anne says

      Posted on 8/8 at 2:26 pm

      My ice cream maker is a 2 qt. so you would need to double it for a 4-5 qt machine.

      Reply
  3. suzanne says

    Posted on 7/30 at 8:48 am

    the is the only ice cream recipe i have seen that does not require that yolks be separated from whites and whites be discarded. in my experience, the reason to strain the custard is to eliminate the embryo part of the egg as well as any curd from cooking the mixture. i would think that including the egg whites would create more curd. (personally, i like the lemon zest and i always add that after i strain the custard.) but can you please enlighten me on why you use the entire egg? thank you. sst

    Reply
    • Leigh Anne says

      Posted on 7/30 at 10:31 am

      Suzanne, I don’t have any amazing answer for you other than that is how I have always done it and that is the way my mother always did it. If you beat your eggs well before including them you don’t have any problem. Using just the egg yolk will make your ice cream more custard like if that is what you prefer but I prefer my ice cream to be a bit more “icy” which using the whole egg allows. The recipe will also work if you remove the egg white.

      Reply
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