Homemade Lemon Ice Cream Recipe
Ingredients:
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2 cups heavy cream
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1 cup whole milk
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1 cup granulated sugar
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3 large egg yolks
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2 tbsp lemon zest (freshly grated)
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½ cup fresh lemon juice (about 2–3 lemons)
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1 tsp vanilla extract
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Pinch of salt
Instructions:
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Heat the base: In a saucepan, combine milk, half the sugar, and lemon zest. Warm gently over medium heat until steaming but not boiling.
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Whisk egg yolks: In a separate bowl, whisk egg yolks with the remaining sugar until pale and creamy.
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Temper eggs: Slowly pour the warm milk mixture into the egg yolks, whisking constantly to prevent curdling.
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Cook custard: Return mixture to the saucepan and cook on low heat, stirring until it thickens enough to coat the back of a spoon. Do not let it boil.
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Add cream & lemon: Remove from heat. Stir in heavy cream, lemon juice, vanilla, and a pinch of salt. Mix well.
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Chill the mixture: Pour into a bowl, cover, and refrigerate for at least 4 hours or overnight until fully chilled.
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Churn: Pour into an ice cream maker and churn until creamy. If you don’t have one, freeze in a container, stirring every 30 minutes for 3–4 hours.
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Serve: Scoop into bowls or cones. Garnish with extra lemon zest or thin lemon slices.
❓ Q&A Section
Q1: Can I make this without an ice cream maker?
Yes! You can use the “no-churn” method: freeze the mixture in a container and stir every 30 minutes until creamy.
Q2: Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch. Avoid overly processed varieties.
Q3: How long can I store homemade lemon ice cream?
It can be stored in an airtight container in the freezer for up to 2 weeks. Beyond that, it may develop ice crystals.
Q4: Can I make it dairy-free?
Yes. Substitute coconut cream for heavy cream and almond or oat milk for whole milk.
Q5: What pairs well with lemon ice cream?
It goes perfectly with shortbread cookies, fresh berries, or as a topping on lemon pie.
✨ This Lemon Ice Cream is creamy, refreshing, and tangy—perfect for summer!