This lemon ice cream recipe balances sweet and tart with an exceptionally creamy texture. Light and refreshing, it’s made with fresh lemon zest and juice and churned in an ice cream maker for a bright, smooth frozen treat.
This post is part of Lemon Week, a collection of lemon-forward recipes from a group of food bloggers celebrating citrus in sweet and savory dishes.
✔️ Lemon Ice Cream
Unlike sorbet or granita, lemon ice cream combines the tang of fresh lemon with a rich, custardy base. It’s creamy and decadent yet remains light and refreshing thanks to the bright citrus notes.
The flavor is similar to a creamy lemon pie — bright lemon balanced by a smooth, egg-enriched base. With simple ingredients and about 20 minutes of active work, this is an ideal summer dessert.
⭐️ Why This Recipe Works
- Fresh lemons: Using fresh zest and juice gives a brighter, cleaner lemon flavor than extracts.
- Layered flavor: Zesting the custard early extracts essential oils for depth, while adding juice at the end preserves fresh acidity.
- Stable custard: The fat in heavy cream and the protein in eggs protect the base from curdling when acid is added.
- Simple technique: No tempering required when you follow the method below.
✔️ Ingredients in Lemon Ice Cream
See the recipe card below for exact quantities and serving details.
- Egg yolks
- Granulated sugar
- Fresh lemon zest
- Fresh lemon juice
- Heavy cream (or heavy whipping cream)
- Half-and-half or whole milk
- Kosher or sea salt
🔎 How to Make Lemon Ice Cream
Below is a concise overview of the method. Refer to the recipe card for full measurements and timing.
- Make the custard: In a saucepan whisk egg yolks, sugar, salt and lemon zest. Gradually add heavy cream and half-and-half (or milk), then cook over medium heat, stirring frequently until the mixture thickens and coats the back of a spoon.
- Chill: Remove from heat, transfer to a container, cover and chill thoroughly—ideally overnight.
- Add lemon juice: Just before churning, stir in fresh lemon juice for brightness.
- Churn: Strain the custard to remove zest, then churn in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency.
- Freeze: Transfer to a freezer-safe container and firm for about 4 hours before serving.
🔎 What Is Lemon Ice Cream Made Of?
It’s a custard-style ice cream made from egg yolks, sugar, heavy cream, half-and-half or milk, and fresh lemon zest and juice. The result is creamy with a lively citrus finish.
🔎 Yield
This recipe yields about 1.5 quarts (approximately 12 half-cup servings). If you need more, scale the recipe up depending on your ice cream maker’s capacity.
✔️ The Easiest Way to Make Homemade Ice Cream
Homemade ice cream is simpler than it sounds. You don’t need specialized skills or complicated techniques—just a few basic steps and an ice cream maker.
✔️ No Egg Tempering Needed
Because the ingredients are combined cold and cooked gently, you won’t need to temper eggs the way you would when adding cold eggs to a hot liquid.
✔️ No Need to Scald Store-Bought Dairy
Store-bought cream, milk and half-and-half are pasteurized, so special scalding is unnecessary for texture or safety in this recipe.
✔️ No Curdling
The high fat in heavy cream and the proteins in the eggs keep the custard stable, so adding lemon juice won’t produce curdled lumps when the recipe is followed properly.
How much is an ice cream serving?
A traditional serving is 1/2 cup. This recipe yields about twelve 1/2-cup servings from 1.5 quarts.
How long does homemade ice cream last?
Homemade ice cream keeps best for up to 1–2 weeks in the freezer when stored in an airtight container with a layer of plastic wrap on the surface to minimize ice crystals.
✔️ Mix-Ins and Additions
The base is delicious on its own, but you can add mix-ins during the last minute of churning:
- Graham cracker pieces: 1–1½ cups for a crunchy texture.
- White chocolate chunks: About 1 cup for sweet contrast.
- Blueberry ripple: Swirl in a blueberry sauce for a complementary fruit pairing.
- Candied ginger: Small pieces add a warm, spicy note.
- Poppy seeds: Try 4 teaspoons for a subtle, nutty crunch.
✔️ Storing Ice Cream
Store homemade lemon ice cream in an airtight container, press plastic wrap directly onto the surface, and keep it in the back of the freezer to avoid temperature fluctuations. It will maintain best quality for 1–2 weeks.
🔪 Lemon Ice Cream Tips For Success
- Freeze your ice cream maker bowl or canister according to the manufacturer’s instructions, usually 24 hours in advance.
- Chill the custard thoroughly before churning. Cold base yields a creamier, more stable texture.
- Use heavy cream — the fat helps create a smooth, rich mouthfeel that milk alone won’t provide.
- Whisk the eggs, sugar, zest and salt until fully combined before adding dairy for an even custard.
- Stir constantly while cooking and scrape the pan bottom to prevent sticking or scorching.
- Strain the cooled custard before churning to remove zest and any tiny cooked egg bits for an ultra-smooth result.
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Ice Cream Maker 1.5 Qt Cuisinart
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Ice Cream Tub
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All-Clad Stainless Steel Saucepan 3 Qt
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Ice Cream Scooper
Lemon Ice Cream
Ingredients
- 6 egg yolks
- 1 1/4 cup granulated sugar
- 1/8 teaspoon kosher salt
- 2 tablespoons lemon zest
- 2 cups heavy cream
- 1 cup half-and-half or whole milk
- 3/4 cup fresh lemon juice (about 6–8 lemons)
Instructions
- Whisk the egg yolks, sugar, salt and lemon zest in a medium saucepan until combined.
- Slowly add the cream and half-and-half while whisking, then cook over medium heat, stirring frequently, until the mixture reaches 170–175°F and coats the back of a spoon, about 5–6 minutes.
- Remove from heat, transfer to a container, cover and chill in the refrigerator overnight. To cool quickly, seal in a bag and submerge in an ice water bath.
- Just before churning, stir in the lemon juice. Strain the custard to remove zest, then churn according to your ice cream maker’s instructions until soft-serve consistency.
- Transfer to a freezer-safe container and freeze about 4 hours before serving.
Notes
- Freeze your ice cream maker bowl or canister per manufacturer recommendations.
- Use heavy cream for a rich, creamy texture; low-fat milk won’t produce the same result.
- Stir constantly while cooking and scrape the bottom to prevent sticking.
- Strain the custard before churning to ensure a silky finish.
- You can fold in mix-ins during the last minute of churning.
- A standard serving is 1/2 cup; this recipe makes about twelve servings.
Nutrition
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