Homemade Creamy Lemon Ice Cream

Homemade Creamy Lemon Ice Cream

This recipe aims for a balance of tart and sweet, with a rich, smooth, and airy texture. Using both lemon juice and zest provides a deep lemon flavor.

Yields: Approximately 1 quart Prep time: 20-25 minutes Chill time: 2-8 hours (or overnight) Churn time: 20-30 minutes Freeze time: 6-8 hours (or overnight)

Ingredients:

• 1 1/2 cups heavy cream (also called heavy whipping cream, at least 36% milk fat)
• 1 cup whole milk (full-fat milk is essential for creaminess)
• 3/4 cup granulated sugar (adjust to your sweetness preference)
• 1/8 teaspoon salt (a pinch enhances flavor)
• 2 teaspoons pure vanilla extract
• 1/2 cup fresh lemon juice (from about 2-3 medium lemons)
• 1 tablespoon finely grated lemon zest (from about 2 large lemons, avoid the white pith)
• Optional for richer custard base (for extra creaminess and pale color):
  • 4-6 large egg yolks (see “Custard Base Method” below)

Equipment:

• Large mixing bowls (at least 2)
• Whisk or electric mixer (stand mixer or hand mixer)
• Fine mesh sieve (optional, for straining zest if desired)
• Ice cream maker (with freezer bowl pre-chilled for at least 24 hours, or according to manufacturer’s instructions)
• Freezer-safe container (e.g., loaf pan, airtight container)
• Plastic wrap

Instructions:

Method 1: No-Cook (Simpler, Still Creamy)

This method is quicker and doesn’t involve cooking eggs.

1. Prepare your ice cream maker: Ensure your ice cream maker’s freezer bowl has been in the freezer for at least 24 hours, or as directed by the manufacturer, until completely frozen.
2. Combine dairy and sugar: In a large bowl, combine the cold heavy cream, whole milk, granulated sugar, and salt.
3. Dissolve sugar: Whisk vigorously until the sugar is fully dissolved. You can also use an electric mixer on low speed. The mixture should become pale and slightly thickened.
4. Add lemon and vanilla: Stir in the fresh lemon juice, lemon zest, and vanilla extract. Whisk gently to combine. Be careful not to over-mix once the lemon juice is added, as it can sometimes cause the cream to curdle slightly, though this usually resolves during churning.
5. Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to ensure it’s very cold. This helps the ice cream churn faster and more efficiently, leading to a smoother texture.
6. Churn the ice cream: Remove the chilled mixture from the refrigerator and whisk briefly again. Pour the cold mixture into your pre-chilled ice cream maker bowl. Churn according to your ice cream maker’s instructions, usually for 20-30 minutes, until the ice cream reaches the consistency of soft-serve. It should look noticeably pale and fluffy as air is incorporated.
7. Harden: Transfer the soft ice cream to your freezer-safe container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container with a lid.
8. Freeze: Freeze for at least 6-8 hours, or overnight, until it’s firm enough to scoop. For best results, freeze overnight.

Method 2: Custard Base (Richer, More Velvety Texture)

This method involves cooking a custard with egg yolks, resulting in a particularly rich and smooth ice cream with a slightly more pale color.

1. Prepare your ice cream maker: Ensure your ice cream maker’s freezer bowl has been in the freezer for at least 24 hours, or as directed by the manufacturer, until completely frozen.
2. Heat milk and cream: In a medium saucepan, combine the heavy cream, whole milk, half of the granulated sugar (1/4 cup + 2 tablespoons), and salt. Heat over medium-low heat, stirring occasionally, until the mixture is hot but not boiling, and steam begins to rise (just below a simmer).
3. Whisk egg yolks and sugar: In a separate large bowl, whisk the egg yolks with the remaining granulated sugar (1/4 cup + 2 tablespoons) until the mixture is pale yellow and fluffy. It should form ribbons when the whisk is lifted.
4. Temper the egg yolks: Slowly and gradually, ladle about half of the hot milk mixture into the whisked egg yolks while continuously whisking the egg yolks. This process (tempering) prevents the eggs from scrambling.
5. Return to saucepan: Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture.
6. Cook the custard: Cook over medium-low heat, stirring constantly with a wooden spoon or heat-proof spatula, until the custard thickens enough to coat the back of the spoon (meaning you can run your finger across the spoon and it leaves a clear line that doesn’t immediately fill in). This typically takes 5-10 minutes. Do not boil.
7. Add lemon zest and vanilla: Remove from heat immediately. Stir in the lemon zest and vanilla extract.
8. Chill the custard: Pour the hot custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or zest (if you prefer a perfectly smooth ice cream). Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
9. Add lemon juice: Once the custard is fully chilled, stir in the fresh lemon juice.
10. Churn and freeze: Proceed with steps 6-8 from the “No-Cook” method above.

Tips for a Pale and Fluffy Creamy Lemon Ice Cream:

• Use High-Fat Dairy: Heavy cream (36% milk fat or higher) and whole milk are crucial for a rich, creamy texture and to trap air effectively. Lower fat alternatives will result in icier ice cream.
• Thorough Chilling: Ensure your ice cream base is very cold before churning. This allows the ice cream maker to churn more efficiently, creating smaller ice crystals and a smoother, fluffier texture.
• Don’t Skimp on Churning Time: Churn for the recommended duration (20-30 minutes) to allow enough air to be incorporated. The air is what gives ice cream its “fluffy” quality.
• Fresh Lemon Zest and Juice: These are vital for vibrant flavor. Zest finely, avoiding the bitter white pith.
• Proper Hardening: Freezing the churned ice cream for several hours or overnight allows it to firm up properly for scooping, while maintaining its creamy texture.
• Prevent Ice Crystals: Covering the ice cream surface directly with plastic wrap before freezing minimizes air exposure and helps prevent the formation of large ice crystals, which can make ice cream less smooth.
• Storage: Store homemade ice cream in an airtight container in the coldest part of your freezer for up to 2-3 weeks for the best quality.