This creamy lemon ice cream recipe is inspired by the fresh, zesty flavors that Love and Lemons is known for. It’s a refreshing, homemade treat that balances tart lemon with sweet cream, perfect for warm days or a bright finish to any meal. With just a handful of ingredients and a little patience, you’ll have a luscious, tangy ice cream that’s sure to delight citrus lovers.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 large lemons (zest and juice)
- 4 large egg yolks
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- Optional: 1 tablespoon limoncello or vodka (for smoother texture)
Instructions
- Wash the lemons thoroughly. Using a microplane or fine grater, zest both lemons, avoiding the bitter white pith. Set the zest aside. Juice the lemons; you should have about 1/3 cup of juice. Strain to remove seeds and pulp.
- In a medium saucepan, combine the heavy cream, whole milk, half the sugar (about 3/8 cup), lemon zest, and salt. Place over medium heat and warm until steaming and just starting to bubble around the edges. Do not boil.
- Meanwhile, in a medium heatproof bowl, whisk together the egg yolks and the remaining sugar until pale and slightly thickened, about 1-2 minutes.
- Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper them and prevent curdling. Repeat with another 1/2 cup.
- Pour the tempered yolk mixture back into the saucepan with the rest of the cream. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon (170–175°F), about 5–7 minutes. Do not let it boil.
- Remove from heat. Stir in the vanilla extract and lemon juice. Pour the custard through a fine-mesh sieve into a clean bowl to remove the zest and any curdled bits.
- If using, stir in the limoncello or vodka to help keep the ice cream soft.
- Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled.
- Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals. Freeze for at least 4 hours, or until firm.
- To serve, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easy scooping.
Tips
- No ice cream maker? After chilling the custard, pour it into a shallow dish and freeze, stirring vigorously every 30 minutes for 2–3 hours to break up ice crystals.
- Lemon intensity: For a stronger lemon flavor, add extra zest or a few drops of lemon extract. For a milder taste, reduce the zest slightly.
- Substitutions: You can swap lime or Meyer lemon for a different citrus twist. For a dairy-free version, use full-fat coconut milk in place of cream and milk.
- Preventing curdling: Always temper the eggs slowly with the hot cream and cook over gentle heat to avoid scrambling.
Serving Suggestions
- Scoop into bowls and top with fresh berries (raspberries, blueberries, or strawberries pair beautifully with lemon).
- Serve over a slice of pound cake or angel food cake for an elegant dessert.
- Pair with crisp lemon cookies or shortbread for a citrusy ice cream sandwich.
- Drizzle with a little honey or a spoonful of lemon curd for extra indulgence.
- Add a sprig of fresh mint for a pop of color and flavor.
Variations
- Lemon Basil Ice Cream: Infuse the cream with a handful of fresh basil leaves along with the zest, then strain out the leaves before chilling.
- Meyer Lemon Ice Cream: Substitute regular lemons with Meyer lemons for a sweeter, floral note.
- Lemon Poppy Seed: Stir in 1 tablespoon of poppy seeds during the last minute of churning for texture and a bakery-inspired twist.
- Dairy-Free Lemon Coconut: Replace the cream and milk with two cans of full-fat coconut milk, and proceed with the recipe as directed.
- Lemon Blueberry Swirl: Gently fold in a homemade or store-bought blueberry compote just before transferring to the freezer for a beautiful marbled effect.
Storage and Reheating
- Store the lemon ice cream in an airtight, freezer-safe container. Press parchment or plastic wrap directly onto the surface to minimize ice crystal formation.
- Homemade ice cream is best enjoyed within 2 weeks for optimal texture and flavor. After that, it may become icier or develop freezer burn.
- To soften for serving, let the container sit on the counter for 5–10 minutes. Do not microwave, as this can melt the edges and alter the texture.
- If the ice cream becomes too hard, break it into chunks and briefly blend in a food processor to restore creaminess, then refreeze.
Frequently Asked Questions
- Can I make this ice cream without eggs?
- Yes, you can make an egg-free version by omitting the yolks and increasing the cream to 2 1/2 cups and the milk to 1 1/2 cups. Thicken the base with 1 tablespoon cornstarch, dissolved in a little cold milk, and heat until just thickened before chilling and churning. The texture will be slightly less rich but still creamy.
- Why add alcohol to homemade ice cream?
- Alcohol, such as vodka or limoncello, lowers the freezing point of the ice cream, helping to keep it scoopable and soft rather than icy. It won’t make the ice cream taste boozy, but you can omit it if you prefer or are serving children.
- Can I use bottled lemon juice instead of fresh?
- Fresh lemon juice is highly recommended for the best, brightest flavor and aroma. Bottled juice often tastes flat and can lack the vibrant citrus notes needed for this recipe. The zest is also essential, so fresh lemons are key.
- Is it safe to eat raw eggs in ice cream?
- This recipe uses a cooked custard base, so the eggs are gently heated to a safe temperature (170–175°F) that reduces the risk of foodborne illness. Always use fresh, high-quality eggs and follow the cooking instructions closely.
- What if I don’t have an ice cream maker?
- You can still make lemon ice cream by freezing the chilled custard in a shallow dish and stirring vigorously every 30 minutes to break up ice crystals. The texture may be less creamy than churned ice cream, but it’s still delicious and refreshing.
- Can I double the recipe?
- Yes, you can double the ingredients for a larger batch, but make sure your ice cream maker has the capacity to handle the increased volume. Churn in batches if needed, and extend the chilling and churning times slightly for best results.
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