Easy Creamy Lemon Ice Cream Recipe
This Easy Creamy Lemon Ice Cream recipe is a refreshing homemade dessert made with fresh lemon juice, lemon zest, and a rich vanilla custard base. Smooth, tangy, and perfectly creamy, this homemade lemon ice cream is a simple summer treat that delivers bright citrus flavor with every scoop.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
Instructions
- Wash the lemons thoroughly. Zest the lemons first, then juice them until you have about ¼ cup of fresh lemon juice.
- In a medium saucepan, combine the heavy cream, whole milk, and a pinch of salt. Heat over medium heat until hot but not boiling.
- In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
- Slowly pour a small amount of the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
- Pour the tempered mixture back into the saucepan. Cook over medium-low heat, stirring constantly until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in the lemon zest and fresh lemon juice.
- Pour the custard into a bowl and refrigerate for at least 2 hours or until fully chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for 3–4 hours until firm enough to scoop.
Notes
- Always use fresh lemon juice and zest for the brightest citrus flavor.
- Cook the custard gently on medium-low heat to prevent the eggs from scrambling.
- Fully chill the ice cream base before churning for the creamiest texture.
- Let the ice cream sit at room temperature for 5 minutes before scooping.