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Creamy Lemon Ice Cream Recipe Easy Homemade Zesty Dessert

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A luscious homemade lemon ice cream combining fresh lemon zest and juice with a creamy custard base for a silky smooth, zesty treat perfect for summer.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 3 medium fresh lemons (zest and juice)
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Wash and dry the lemons thoroughly. Using a fine grater or zester, remove the zest from all three lemons, avoiding the white pith. Squeeze about 1/3 cup (80 ml) of fresh lemon juice and set aside.
  2. In a medium saucepan, combine heavy cream, whole milk, and lemon zest. Warm over medium heat until just simmering, about 5 minutes. Remove from heat and let steep for 15 minutes.
  3. In a separate bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened, about 2-3 minutes.
  4. Slowly pour about 1/2 cup (120 ml) of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Pour the warmed egg mixture back into the saucepan with the rest of the cream mixture.
  5. Return the saucepan to low-medium heat and stir constantly until the mixture thickens enough to coat the back of a spoon, about 6-8 minutes. Do not boil.
  6. Strain the custard through a fine mesh sieve into a clean bowl to remove zest and cooked egg bits. Stir in vanilla extract, a pinch of salt, and reserved lemon juice. Cover with plastic wrap pressed onto the surface and chill for at least 4 hours or overnight.
  7. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes until soft-serve consistency.
  8. Transfer the ice cream to a freezer-safe container, press parchment paper on the surface to prevent ice crystals, seal with a lid, and freeze for at least 3 hours before serving.

Notes

For dairy-free option, substitute heavy cream and milk with full-fat coconut milk. For lower sugar, use natural sweeteners like honey or maple syrup. If no ice cream maker, use no-churn method by freezing custard and stirring every 30 minutes until creamy. Chill custard thoroughly before churning to avoid icy texture. Use fresh unwaxed lemons for best flavor.

Nutrition

Keywords: lemon ice cream, homemade ice cream, creamy lemon dessert, summer dessert, zesty lemon, easy ice cream recipe

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