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.
