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Lemonade Ice Cream is the perfect summer combination of two favorite summertime treats – ice cream and lemonade all in one.
Ice Cream is one of my favorite summer time treats. Followed closely by lemonade. This recipe combines the best of both for a deliciously sweet and tangy lemonade ice cream.
This recipe requires a little cooking and cooling, but the effort is worth it. The ice cream has a smooth custard texture and the lemonade flavor is the perfect refreshing summer treat.
Ingredients Needed
- Whole Milk
- Egg Yolks
- Granulated Sugar
- Lemons, zest and juice
- lemon Extract
- Frozen Lemonade Concentrate, undiluted
How To Make Lemonade Ice Cream
- Heat the milk to a boil in a heavy pan. Cover and remove from heat.
- Beat the egg yolks and sugar together in a bowl until light and thick.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return mixture to the sauce pan and cook over low heat, stirring with a wooden spoon until it thickens slightly and coats the back of the spoon.
- Add in lemon extract, zest, and juice.
- Allow the mixture to cool to room temperature and then cover loosely with plastic wrap and refrigerate until chilled, at least 3 hours.
- Freeze in the mixture in your ice cream maker.
- Once it starts to set and thicken, add in the lemonade concentrate and continue mixing until set up.
- Place in freezer to set up further.
Tips
- Pour the warm milk into the egg mixture very slowly while whisking constantly. These prevents the heat from cooking the eggs.
- Do not allow milk and egg mixture to boil or it will curdle.
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Lemonade Ice Cream
Your favorite summer treats combined. Ice cream with the refreshing taste of lemonade.
Prep:15 minutes
Cook:30 minutes
0 minutes
Total:45 minutes
Ingredients
- 3 C whole milk
- 6 egg yolks
- 2/3 C granulated sugar
- 1 tsp lemon extract
- zest of 3 lemons
- 2 Tbsp fresh lemon juice
- 1/3 C undiluted frozen lemonade concentrate
Instructions
- Heat the milk to a boil in a heavy pan. Cover and remove from heat.
- Beat the egg yolks and sugar together in a bowl until light and thick.
- Slow pour the hot milk into the egg mixture, whisking constantly. Turn the mixture to the sauce pan and cook over low heat, stirring with a wooden spoon until it thickens slightly and coats the back of the spoon.
- Do not allow it to come to a boil or it will curdle.
- Add in lemon extract, zest, and juice.
- Allow the mixture to cool to room temperature and then refrigerate it, loosely covered with plastic wrap until chilled. At least 3 hours.
- Freeze in the mixture in your ice cream maker.
- Once it starts to set and thicken, add in the lemonade concentrate and continue mixing until set up.
- Place in freezer to set up further.
Tips & Notes:
This recipe makes 1 qt.
Nutrition Facts:
Calories: 184kcal (9%) Carbohydrates: 27g (9%) Protein: 5g (10%) Fat: 7g (11%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 156mg (52%) Sodium: 47mg (2%) Potassium: 147mg (4%) Fiber: 1g (4%) Sugar: 26g (29%) Vitamin A: 343IU (7%) Vitamin C: 3mg (4%) Calcium: 122mg (12%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
sandy says
Do you have to put it in an ice cream maker? Couldn’t I mix in the concentrate really well by hand or mixer and then freeze in a container until firmly set. . I luv everything lemon. Sandy
Leigh Anne says
I have only made it in an ice cream maker so I really can’t say.