Lemon Ice Cream

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🍋 Lemon Ice Cream Recipe

Description

A bright, creamy, and refreshing dessert perfect for summer, lemon ice cream combines the tartness of fresh lemons with the smooth richness of cream. Unlike sorbet, it has a velvety texture thanks to eggs and dairy, making it indulgent yet light. Its vibrant flavor awakens the palate and pairs beautifully with berries, shortbread cookies, or a drizzle of honey.

Ingredients

Makes about 1 quart (4 servings)

  • 1 cup (240 ml) whole milk

  • 1 ½ cups (360 ml) heavy cream

  • ¾ cup (150 g) granulated sugar

  • 4 large egg yolks

  • Zest of 2 lemons

  • ½ cup (120 ml) fresh lemon juice (about 2–3 lemons)

  • Pinch of salt

  • Optional: 1 tsp vanilla extract (to round flavor)

Instructions

  1. Prep lemon flavor: In a small bowl, combine lemon zest and sugar. Rub together to release essential oils. Set aside.

  2. Heat milk and cream: In a medium saucepan, combine milk and 1 cup of heavy cream. Heat over medium heat until just below simmering (do not boil).

  3. Whisk yolks and sugar: In a separate bowl, whisk egg yolks with lemon-zest sugar until pale and creamy.

  4. Temper eggs: Slowly pour about ½ cup of hot milk mixture into yolks while whisking constantly. This prevents curdling.

  5. Cook custard: Pour the egg mixture back into the saucepan with remaining milk and cream. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (~170–175°F or 77–80°C).

  6. Add lemon juice & salt: Remove from heat, stir in lemon juice, pinch of salt, and vanilla if using.

  7. Chill: Strain the custard through a fine-mesh sieve into a bowl. Cover with plastic wrap directly on the surface. Chill at least 4 hours or overnight.

  8. Churn: Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions (~20–25 minutes).

  9. Freeze: Transfer to a lidded container. Freeze at least 4 hours before serving for a firmer texture.

Notes & Tips

  • Zesting lemons: Only zest the yellow part to avoid bitterness.

  • Custard consistency: Stir constantly to avoid scrambling eggs.

  • Adjust tartness: Use more or less lemon juice depending on taste.

  • Add-ins: Lemon candy pieces, candied ginger, or fresh blueberries can enhance flavor.

  • Storage: Keeps in freezer for up to 2 weeks. Cover with parchment to prevent ice crystals.

Servings

  • 1 quart serves 4–6 people.

  • Each serving is about ½ cup (120 ml).

Nutritional Info (per ½ cup serving)

  • Calories: 220

  • Fat: 16 g

  • Saturated Fat: 10 g

  • Carbohydrates: 20 g

  • Sugars: 18 g

  • Protein: 4 g

  • Cholesterol: 100 mg

  • Sodium: 35 mg

Benefits

  • Vitamin C: Lemons boost immunity and skin health.

  • Mood enhancer: Citrus aromas can improve alertness and reduce stress.

  • Calcium: Dairy provides bone-strengthening nutrients.

Common Q&A

Q: Can I make this dairy-free?
A: Yes, use coconut cream and almond or oat milk, but the texture will be slightly less creamy.

Q: Can I use a blender instead of an ice cream maker?
A: You can, but freeze in a shallow container and stir every 30 minutes for 3–4 hours to mimic churning.

Q: Why is my ice cream icy instead of creamy?
A: Likely under-churned or too little fat. Ensure custard is fully emulsified and chilled before churning.

Q: Can I add meringue or egg whites?
A: For a lighter, fluffy texture, fold in whipped egg whites or whipped cream after churning.

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