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Creamy Lemon Ice Cream

Creamy lemon ice cream made as a bright, intensely lemon-flavored custard ice cream. Tangy citrus custard is cooked to 175°F, chilled for at least 4 hours, then churned and frozen until firm.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 hours
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

Creamy lemon custard base
  • 2 cup heavy cream Use cold for easier measuring.
  • 1 cup whole milk Whole milk helps create a smooth, creamy texture.
  • 0.75 cup granulated sugar Sweetens the custard and helps it set.
  • 4 egg yolks Keep yolks at room temperature for smoother tempering.
  • 0.5 cup fresh lemon juice Use freshly squeezed juice for the strongest lemon flavor.
  • 2 tbsp lemon zest Add zest for pure citrus aroma and punch.
  • 1 tsp vanilla extract Rounds out the lemon flavor.
  • 0.25 tsp salt Balances tanginess and sweetness.

Equipment

  • 1 ice cream maker
  • 1 fine mesh sieve
  • 1 saucepan

Method
 

Make the custard
  1. Heat the heavy cream and whole milk in a saucepan over medium heat until steaming, 3–5 minutes, with small bubbles forming at the edges (do not boil).
  2. In a bowl, whisk the egg yolks and granulated sugar until smooth, then slowly whisk the hot cream mixture into the yolks in a thin stream.
  3. Return the custard to the saucepan and cook over medium-low heat, stirring constantly, until it reaches 175°F, 8–12 minutes, and coats the back of a spoon.
Add flavor and chill
  1. Strain the custard through a fine mesh sieve, 1–2 minutes, into a clean bowl for a silky texture.
  2. Stir in the fresh lemon juice, lemon zest, vanilla extract, and salt until fully combined, with the mixture turning a pale golden color.
  3. Cool completely over an ice bath, 10–15 minutes, stirring occasionally until the custard feels cool to the touch, then refrigerate at least 4 hours until thoroughly chilled.
Churn and freeze
  1. Churn the chilled custard in an ice cream maker until it thickens to the texture of soft-serve, 20–25 minutes, and holds ridges.
  2. Transfer to a freezer-safe container and freeze until firm, 2–4 hours, with the surface set and scoopable.

Notes

Pro tip: Cook the custard only until it reaches 175°F—overheating can cause graininess. Store in the refrigerator? No: keep covered in the freezer up to 2 weeks for best texture; thaw 5–10 minutes before scooping. Freezing is yes. For a dairy-reduced option, use reduced-fat milk and cream as a swap, but expect a slightly less rich custard.