Creamy Lemon Custard Ice Cream is a refreshingly tangy, velvety treat that’s perfect for warm days or any time I’m craving something bright and citrusy. Made with a rich egg yolk custard base and fresh lemon juice, it strikes the perfect balance between tart and sweet.
Why You’ll Love This Recipe
I love how this ice cream captures the zesty punch of real lemons while staying smooth and creamy thanks to the custard base. It’s not too sweet, and the custard adds a richness that elevates it from a basic lemon sorbet to a full-bodied dessert. Whether I scoop it solo or pair it with cookies or fresh berries, it’s always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Heavy cream
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Whole milk
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Egg yolks
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Granulated sugar
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Fresh lemon juice
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Lemon zest
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Salt
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Vanilla extract (optional)
Directions
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I start by warming the cream and milk in a saucepan over medium heat until just steaming—not boiling.
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In a separate bowl, I whisk the egg yolks and sugar together until pale and thick.
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I temper the eggs by slowly whisking in the warm cream mixture, then return it all to the saucepan.
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I cook the mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon.
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I remove the custard from heat and stir in lemon zest, juice, and a pinch of salt. I let it cool slightly, then chill the custard in the fridge for at least 4 hours or overnight.
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Once chilled, I churn the mixture in my ice cream maker according to the manufacturer’s instructions.
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After churning, I transfer it to a lidded container and freeze until firm—usually about 2–4 hours.
Servings and timing
This recipe makes about 1 quart of ice cream and serves 6–8 people. It takes around 30 minutes to prepare the custard, plus several hours to chill and churn. I like to make it the day before I plan to serve it.
Variations
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I’ve added crushed graham crackers for a lemon pie vibe.
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Swirling in a bit of raspberry puree before freezing makes it extra special.
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I sometimes use Meyer lemons for a sweeter, floral flavor.
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If I want it extra rich, I increase the cream and reduce the milk.
Storage/reheating
I store this ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, I let it sit at room temperature for 5–10 minutes before scooping. This one doesn’t need reheating—it’s perfect as is.
FAQs
Can I make this without an ice cream maker?
Yes, I’ve made it no-churn by whipping the cooled custard with whipped cream and freezing it. It won’t be quite as smooth, but still delicious.
What type of lemons should I use?
Fresh regular lemons work great, but Meyer lemons add a naturally sweeter and slightly floral flavor if I want something different.
Why do I need to temper the eggs?
Tempering gently cooks the eggs without scrambling them. I always add the hot cream slowly while whisking to avoid curdling.
Can I make it dairy-free?
I’ve made a coconut milk version using egg yolks and full-fat canned coconut milk. It works, but the texture and flavor change slightly.
How do I prevent it from being icy?
I make sure the custard is fully chilled before churning, and I don’t skimp on the cream. The fat helps keep the texture smooth.
Conclusion
Creamy Lemon Custard Ice Cream is one of my favorite homemade desserts when I want something luxurious but refreshing. It’s bright, smooth, and bursting with citrus flavor. Whether I’m serving it on its own or alongside cake or pie, it’s always a scoop of sunshine in a bowl.
Print
Creamy Lemon Custard Ice Cream
- Prep Time: 30 minutes
- Total Time: 6–10 hours (start to finish)
- Yield: About 1 quart (serves 6–8)
- Category: Dessert
- Method: Churned (Ice Cream Maker)
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Lemon Custard Ice Cream recipe is the perfect combination of tangy and smooth, made with fresh lemon juice, zest, and a rich egg yolk custard base. It’s a refreshing citrus dessert with a velvety texture and just the right sweetness. Whether you’re scooping it solo or serving it with fresh berries or cookies, this homemade lemon ice cream is sunshine in a bowl.
Ingredients
- Heavy cream
- Whole milk
- Egg yolks
- Granulated sugar
- Fresh lemon juice
- Lemon zest
- Salt
- Vanilla extract (optional)
Instructions
- In a saucepan, warm heavy cream and milk over medium heat until steaming (do not boil).
- In a separate bowl, whisk together egg yolks and sugar until pale and thick.
- Slowly whisk the warm cream into the yolk mixture to temper, then return the mixture to the saucepan.
- Cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and stir in lemon juice, zest, and a pinch of salt.
- Cool slightly, then chill in the refrigerator for at least 4 hours or overnight.
- Churn in an ice cream maker per manufacturer’s instructions.
- Transfer to a container and freeze for 2–4 hours until firm.
Notes
- Add crushed graham crackers for a lemon pie twist.
- Swirl in raspberry puree before freezing for added flavor and color.
- Use Meyer lemons for a sweeter, floral note.
- To make it richer, increase cream and reduce milk.
- For no-churn: fold chilled custard into whipped cream and freeze.
- Coconut milk can be used for a dairy-free version, but flavor and texture will vary.
- Always fully chill the custard before churning to avoid iciness.
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