Lemonade Ice Cream is the perfect summer combination - lemonade and ice cream all in one!

Lemonade Ice Cream

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 qt.
Author Leigh Anne Wilkes


  • 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


  • 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.