When it comes to refreshing desserts, lemon ice cream stands out with its vibrant citrus punch and creamy texture. This custard-based ice cream bursts with the zest and juice of fresh lemons, delivering a perfect balance of tartness and smooth richness. If you love desserts that awaken your palate and leave you wanting more, this lemon ice cream recipe will quickly become a favorite in your kitchen.
Why We Love This Lemon Ice Cream Recipe
You will find many reasons to adore this lemon ice cream. First, the combination of fresh lemon zest and juice creates an intense lemon flavor that feels natural and lively. Unlike artificial lemon desserts, this recipe brings a brightness that feels homemade and authentic. The custard base made from egg yolks, cream, and milk gives the ice cream a silky, velvety texture that melts gently on your tongue. It’s creamy without being too heavy or overly sweet, making it perfect for a summer day or any time you crave a zesty treat. Plus, the straightforward ingredients and simple method mean you can easily recreate this at home with basic kitchen tools.
Ingredients for Lemon Ice Cream
To make this refreshing lemon ice cream, you will need the following ingredients:
- 1 cup (200 grams) fine granulated sugar
- Zest of 4 large lemons
- A pinch of fine sea salt
- 2 cups heavy whipping cream (or heavy cream)
- 1 cup whole milk
- 6 egg yolks
- ¾ cup freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
These ingredients work together to balance the rich creaminess of the custard with the bright, tangy notes of fresh lemon.
How to Make Lemon Ice Cream
Start by pouring the sugar into a medium-sized pot. Take your lemons and zest them directly over the sugar, then rub the zest into the sugar with your fingers. This simple step releases the essential oils and infuses the sugar with intense lemon aroma. Add a pinch of sea salt to enhance the flavors. Next, pour in the heavy cream, whole milk, and add the egg yolks. Whisk everything thoroughly to combine well.
Place the pot over low heat and gently cook the mixture, stirring constantly to prevent curdling. Use a thermometer to monitor the temperature, and when it reaches 160°F (71°C), remove the pot from heat. At this stage, add the freshly squeezed lemon juice and vanilla extract, then whisk again to blend evenly.
To ensure a smooth texture, strain the mixture through a fine mesh sieve into a heatproof bowl. Let it cool to room temperature on the counter before covering the bowl tightly and refrigerating for at least 8 hours or overnight. This resting time allows the flavors to meld and the custard to thicken properly.
Once chilled, you may notice a thick layer formed on top of the custard base. Whisk it gently to restore smoothness. Then, churn the ice cream according to your ice cream maker’s instructions until it reaches a soft, creamy consistency. Transfer it into a freezer-safe container and freeze it until firm.
How to Serve Lemon Ice Cream
Serving lemon ice cream is simple and delightful. You can scoop it into bowls or cones for a classic treat. Its bright, tangy flavor pairs wonderfully with fresh berries such as strawberries, raspberries, or blueberries, adding a natural sweetness and extra color to your dessert. For a more indulgent experience, drizzle a little honey or a light drizzle of chocolate sauce on top. Another excellent idea is to serve lemon ice cream alongside a slice of pound cake or shortbread cookies, letting the creamy tartness contrast with buttery, crumbly textures.
This ice cream also works well as a palate cleanser between meals or a refreshing finish to a dinner party. Because it is custard-based, it holds its texture well, so you can prepare it in advance and serve it whenever the mood strikes.
Expert Tips for Perfect Lemon Ice Cream
To get the best results with this lemon ice cream recipe, keep a few expert tips in mind. First, always use fresh lemons for both zest and juice. Pre-packaged lemon juice or dried zest won’t deliver the same vibrant flavor. When zesting, avoid the white pith beneath the skin, as it can add bitterness.
Be patient while cooking your custard base; low and slow heating ensures a smooth texture without scrambling the eggs. Using a thermometer helps you hit the perfect temperature. Straining the custard mixture is crucial to remove any lumps or cooked egg bits, guaranteeing a creamy finish.
Chill the base thoroughly before churning, as this improves the texture and helps the ice cream freeze evenly. If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every 30 minutes to break up ice crystals until it’s fully frozen.
Lastly, store your lemon ice cream in an airtight container to prevent freezer burn and maintain its fresh flavor for weeks.
How to Store Lemon Ice Cream
Proper storage is key to keeping your lemon ice cream tasting fresh. Place it in a tightly sealed freezer-safe container to protect it from absorbing other freezer odors. Store it at a consistent freezing temperature, ideally in the coldest part of your freezer. Homemade ice cream like this is best enjoyed within 2 to 3 weeks for optimal taste and texture.
Before serving leftovers, allow the ice cream to sit at room temperature for a few minutes to soften slightly, making scooping easier and enhancing the creamy mouthfeel.
Variation of Lemon Ice Cream
Feel free to experiment with variations to customize your lemon ice cream. For a creamier twist, substitute half the milk with more heavy cream. If you want a lighter version, try using half-and-half instead of heavy cream. You can also add fresh herbs like finely chopped basil or mint during the custard stage for a refreshing herbal note that complements lemon beautifully.
For added texture, stir in crushed pistachios, toasted coconut flakes, or even bits of lemon shortbread cookies after churning but before freezing completely. To create a dairy-free version, replace cream and milk with full-fat coconut milk, and omit the egg yolks, although the texture will be slightly different.
If you enjoy more intense lemon flavor, increase the lemon juice slightly, but be careful not to add too much to avoid curdling the custard. You can also add a little lemon extract for an extra punch.
Frequently Asked Questions About Lemon Ice Cream
What makes lemon ice cream different from sorbet or gelato?
Lemon ice cream is custard-based, meaning it includes egg yolks, cream, and milk, which give it a rich, creamy texture. Sorbet is water-based and dairy-free, resulting in a lighter, icy texture. Gelato is similar but usually contains less cream and more milk, making it denser and smoother.
Can I make lemon ice cream without an ice cream maker?
Yes, you can! Freeze the custard base in a shallow container, stirring every 30 to 40 minutes to break up ice crystals. Repeat this until the ice cream is smooth and frozen, although the texture may be less creamy than churned ice cream.
How long does lemon ice cream last in the freezer?
When stored properly in an airtight container, lemon ice cream will maintain its best quality for about 2 to 3 weeks. After that, the texture and flavor might start to degrade.
Can I use bottled lemon juice instead of fresh lemon juice?
For the best flavor, fresh lemon juice is highly recommended. Bottled lemon juice tends to have a less vibrant taste and may affect the overall freshness of your ice cream.
Is lemon zest necessary in this recipe?
Yes, lemon zest adds essential oils that give lemon ice cream its bright, aromatic lemon flavor. Without zest, the ice cream may taste flat or overly sour.
Lemon Ice Cream
Equipment
- Medium-Sized Pot
- Whisk
- Fine Mesh Sieve
- Heatproof Bowl
- Ice Cream Maker
- Freezer-Safe Container
Ingredients
- 1 cup fine granulated sugar (200 grams)
- Zest of 4 large lemons
- A pinch of fine sea salt
- 2 cups heavy whipping cream or heavy cream
- 1 cup whole milk
- 6 egg yolks
- ¾ cup freshly squeezed lemon juice
- 2 tsp. pure vanilla extract
Instructions
- In a medium pot, combine sugar and lemon zest, rubbing the zest into the sugar to release oils.
- Add a pinch of sea salt, heavy cream, whole milk, and egg yolks. Whisk to combine.
- Cook over low heat, stirring constantly until the mixture reaches 160°F (71°C). Remove from heat.
- Stir in lemon juice and vanilla extract, then strain the mixture through a fine mesh sieve into a heatproof bowl.
- Let cool to room temperature, then cover and refrigerate for at least 8 hours or overnight.
- Once chilled, whisk gently to restore smoothness. Churn in an ice cream maker according to manufacturer’s instructions.
- Transfer to a freezer-safe container and freeze until firm.
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