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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.
Why You’ll Love This Lemon Ice Cream
I am a huge ice cream fan and it is usually my dessert of choice.
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.
The perfect ice cream needs to have just the right amount of lemon. It can’t be too tart or too sweet. It needs to be just right, and this one is just that.
Ingredients Needed
- Lemons. You will use the juice and the zest.
- Sugar. Granulated sugar
- Eggs
- Whole Milk
- Heavy Whipping Cream
- Vanilla Extract
- Salt
Tips from Leigh Anne
- The base for this ice cream is a cooked custard because there are eggs in the recipe. You will need to plan ahead with this ice cream as the ice cream base needs to be cooked and then cooled before churning into ice cream.
- I always use real, fresh squeezed lemon juice for the best flavor.
- I usually allow my ice cream to harden up in the freezer a while before serving. You can serve it right after processing though if you can’t wait, it will just be more soft serve like.
How to Make Lemon Ice Cream
- Combine the eggs, sugar, salt, lemon juice and zest and one cup of milk.
- Cook over medium heat until it comes to a simmer. After cooking the mixture, pour it through a strainer to remove the lemon rind and any pieces of egg that might not have gotten mixed in.
- After straining put it in the refrigerator to chill.
- After it has chilled, just process according to the directions of your ice cream maker.
- Place ice cream into freezer after it has processed to allow it to set up and harden a bit.
Frequently Asked Questions
How long will homemade ice cream last in the freezer?
Stored in an airtight, insulated ice cream container it will last for a couple of weeks.
Do I have to use an ice cream maker?
This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream.
What kind of ice cream maker do you use?
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 other yummy ice cream recipes try these:
Lemon Ice Cream
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, salt 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.
- The base for this ice cream is a cooked custard because there are eggs in the recipe. You will need to plan ahead with this ice cream as the ice cream base needs to be cooked and then cooled before churning into ice cream.
- I usually allow my ice cream to harden up in the freezer a while before serving. You can serve it right after processing though if you can’t wait, it will just be more soft serve like.
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Nutrition Facts:
Liz says
Tried this today with my Cuisinart Ice Cream Maker (used for the first time) and it came out PERFECT and delicious. A definite keeper. Thank you!
Leigh Anne says
It’s one of my favorites – so glad you enjoyed it!
George says
My wife has been itching for lemon ice cream for a long time… kept complaining that you can’t get it in the store… I found this page and she’s making it right now; she’s up to the last two steps, and it’s cooling in the fridge before going to the ice cream machine, but we tried a taste… FANTASTIC! I’ll leave another post when we try the finished product…
Leigh Anne says
Hope you enjoyed it as much as we do!
Megan says
Looks yummy!! Do you have to use fresh lemon juice or can I use the stuff from a bottle?
Leigh Anne says
I always use the real stuff when possible. Definitely makes a difference.
Wendy says
I just made this with Meyer lemons! My eyes roll into the back of my head everytime I taste it! It’s just perfect, I’ve been searching for the right recipe and this one is it!
Leigh Anne says
I haven’t tried it with meyer lemons – just regular old lemons – I am so glad it was amazing. Can’t wait to try it myself!
Mattias Eriksson says
Hi,
This is maybe a dumb question but I’ll ask it anyways:
The last step in the instructions says the following: “Add in whipping cream and freeze in ice cream maker according to manufacturer’s directions.”.
When you add the wipping cream, is it out of the box or do you whipp it first? If you whip it, to what consistency?
Btw, I’m a beginner ice cream home maker and just found your ice cream recipes, will be sure to try them out!
Sincerely,
Mattias Eriksson, from Sweden
Leigh Anne says
The whipping cream is in the liquid state, do not whip it. Have fun!
Mattias Eriksson says
Hi again,
Thanks for the answer, I will try out the recipe today!
Another question if you could please answer it. How come it’s salt in the ice cream mix? To reduce the sweetness? I’m not so knowledgeable in the chemistry of cooking, just started to learn.
Sincerely,
Mattias Eriksson
Ammie says
Believe it or not salt actually enhances the sugar making the recipe taste sweeter.