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Lemon Ice Cream

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A bright and creamy homemade lemon ice cream with a refreshing citrus flavor—perfect for hot days or a zesty dessert treat.

Ingredients

Scale
  • 1 cup fresh lemon juice (about 4–5 lemons)
  • 1 tablespoon lemon zest
  • 3/4 cup granulated sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 large egg yolks
  • Pinch of salt

Instructions

  1. In a saucepan, combine lemon juice, zest, sugar, and half the cream. Heat gently until the sugar dissolves, then remove from heat.
  2. In a bowl, whisk egg yolks until smooth.
  3. Slowly temper the yolks by whisking in a small amount of the warm lemon cream mixture.
  4. Return tempered yolks to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (about 170°F / 77°C).
  5. Remove from heat and strain through a fine-mesh sieve into a bowl.
  6. Whisk in the remaining cream, milk, and a pinch of salt. Chill the mixture thoroughly (at least 4 hours or overnight).
  7. Churn in an ice cream maker according to manufacturer’s instructions until thick and creamy.
  8. Transfer to a freezer-safe container and freeze 2–3 hours until firm before serving.

Notes

  • For a no-cook version, use sweetened condensed milk and whipped cream—fold in lemon juice and zest, then freeze.
  • Adjust sugar amount based on lemon tartness.
  • Add a small amount of limoncello for a boozy twist.
  • Stir in lemon curd or white chocolate chunks before the last churn for extra texture.
  • Store covered in the freezer for up to 2 weeks; let soften 5 minutes before scooping.

Nutrition

Find it online: https://ukfinda.com/lemon-ice-cream/