Tart, sweet, and bursting with vibrant lemon flavor, this Homemade Lemon Ice Cream is the quintessential summertime citrus dessert.

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Ultimate Homemade Lemon Ice Cream: Your Perfect Summer Delight

If you, like me, are utterly captivated by the bright and zesty allure of lemon, then you’ve arrived at the perfect place! Few flavors evoke the warmth and sunshine of summer quite like the tangy sweetness of fresh lemon. While my heart holds a special place for classics like Lemon Meringue Pie, a velvety Lemon Cheesecake, delightful Lemon Ricotta Cookies, or a sophisticated Shortbread Lemon Tart, there’s something uniquely refreshing about a scoop of homemade lemon ice cream on a warm day. It’s not just a dessert; it’s an experience – a nostalgic trip to sun-drenched days and joyful gatherings.

This lemon ice cream recipe holds a special place in my heart, always conjuring fond memories of my grandma. Her homemade ice cream was a staple at every family reunion and summer get-together, a beloved tradition that made her lemon dessert an absolute favorite for everyone. While this particular recipe deviates from her exact method – hers notably included lemon pudding mix and raw eggs – the essence of that cherished flavor, the joyous spirit of those family occasions, remains intertwined with every spoonful of this vibrant citrus treat.

My preference leans strongly towards a decidedly tart lemon flavor, balanced by just the right amount of sweetness. That’s precisely what this creamy lemon ice cream delivers: a wonderful interplay of tangy zest and sugary delight. For those who share my love for an intense lemon experience, you’ll find this recipe perfectly calibrated. However, if you prefer a more subtle citrus note, you have the flexibility to adjust the amount of lemon zest. But take it from a dedicated lemon enthusiast: the original balance is truly perfect, offering an invigorating burst of flavor that is both satisfying and incredibly refreshing.

Why You’ll Love This Homemade Lemon Ice Cream

Beyond its delightful taste, there are numerous reasons why this homemade lemon ice cream stands out:

• Unbeatable Freshness: Nothing compares to the bright, clean taste of ice cream made with fresh lemons, free from artificial flavors or colors. This means a truly authentic lemon experience without any undesirable aftertastes often found in commercial products.
• Perfectly Balanced Flavor: This recipe strikes an exquisite balance between tart and sweet, ensuring a lively lemon flavor that isn’t overpowering but deeply satisfying. It’s a harmonious blend that appeals to a wide range of palates.
• Incredibly Creamy Texture: Thanks to a classic custard base made with egg yolks and rich dairy, this ice cream boasts a luxuriously smooth and rich consistency that melts delightfully in your mouth. Say goodbye to icy, granular textures!
• Customizable to Your Liking: Whether you prefer more zest for an extra tangy kick or a milder lemon note, the recipe is easily adaptable. This flexibility ensures you can tailor the flavor profile to your personal preference.
• A Crowd-Pleasing Summer Treat: Lemon ice cream is universally loved, making it an ideal dessert for barbecues, picnics, family gatherings, or simply a refreshing end to a warm day. Its bright flavor is a perfect counterpoint to heavier meals.
• Engaging to Make: The process of creating this ice cream from scratch is incredibly rewarding. From steeping the lemon zest to churning the creamy base, you’ll enjoy the satisfaction of crafting a gourmet dessert in your own kitchen.

Key Ingredients for the Best Lemon Ice Cream

Crafting truly exceptional homemade lemon ice cream begins with high-quality ingredients. This recipe, building upon the foundation of a classic Vanilla Ice Cream, masterfully infuses it with an abundance of bright lemon flavor. Here’s a detailed look at what you’ll need and why each component is vital for that perfect scoop:

• Heavy Whipping Cream: This is the secret to a rich, velvety texture. Opt for full-fat heavy whipping cream (at least 36% milk fat); anything less will compromise the luxurious creaminess that makes this ice cream so delightful. The high-fat content is crucial for preventing ice crystals and ensuring a smooth, indulgent mouthfeel.
• Half-and-Half: To balance the richness of the heavy cream while still maintaining a creamy consistency, half-and-half (typically 10-18% milk fat) is an excellent choice. While you could technically substitute whole milk, be aware that it will result in a slightly less creamy and potentially more icy texture. Half-and-half offers the perfect compromise for a decadent yet balanced base that won’t feel overly heavy.
• Granulated Sugar: Standard white granulated sugar provides the essential sweetness that perfectly complements and balances the tartness of the lemon. Beyond just taste, sugar also helps lower the freezing point of the mixture, contributing to a softer, more scoopable ice cream. While alternative sweeteners might work, this recipe has been developed and tested with granulated sugar for optimal flavor and texture.
• Fresh Lemon Zest: This is where much of the intense lemon aroma and essential oils come from. The zest contains concentrated lemon flavor without the acidity of the juice. I personally love my ice cream with a pronounced tartness and vibrant citrus punch, so I recommend using the full 3 tablespoons of zest for a bold taste. If you prefer a milder lemon flavor, you can certainly reduce this amount to 2 tablespoons, but for true lemon lovers, more is definitely better here!
• Pinch of Salt: A small amount of salt is indispensable in nearly all sweet recipes. It doesn’t make the ice cream salty, but rather enhances all the other flavors, particularly balancing the sweetness and brightening the citrus notes. It subtly elevates the entire flavor profile.
• Egg Yolks: While no-churn ice cream recipes have their place, a custard-based ice cream made with egg yolks simply offers a superior richness and unparalleled smoothness. The egg yolks act as an emulsifier, thickening the base and providing a creamy, almost silken texture that is the hallmark of premium homemade ice cream. This is a non-negotiable for achieving that truly decadent quality.
• Fresh Lemon Juice: The freshly squeezed lemon juice provides the characteristic tang and liquid lemon flavor. It’s important to note that adding lemon juice, which is acidic, can slightly reduce the overall creaminess compared to a pure vanilla ice cream, as acid can interfere with the fat molecules. This is precisely why using full-fat heavy cream is so crucial – it helps counteract this effect. If you desire a less intense lemon flavor, you can slightly reduce the amount of lemon juice used, but for optimal zestiness, stick to the recommended amount. Always use freshly squeezed lemon juice for the best possible, brightest flavor; bottled juice simply won’t compare.

The Art of Custard-Based Ice Cream

Making a custard-based ice cream might sound intimidating, but it’s a straightforward process that yields incredibly rewarding results. This method ensures a superior texture and depth of flavor that can’t be achieved with simpler no-churn versions. The key is patience and careful attention to temperature, especially when tempering the egg yolks, which prevents them from scrambling. The end product is a smooth, rich, and truly gourmet ice cream.

How to Make Homemade Lemon Ice Cream: Step-by-Step

Follow these detailed steps to create your own batch of luscious, tangy lemon ice cream:

1. Steep the Lemon Infusion: In a medium-sized saucepan, combine one cup of the heavy cream with the half-and-half, granulated sugar, fresh lemon zest, and a pinch of salt. Gently cook this mixture over medium heat, stirring continuously until the sugar has completely dissolved. Once dissolved, remove the pan from the heat, cover it, and allow the lemon zest to steep for approximately 30 minutes. This crucial step infuses the dairy with a deep, aromatic lemon flavor that will be the backbone of your ice cream.
2. Prepare the Custard Base: While the cream mixture is steeping, lightly beat the egg yolks in a separate heat-proof bowl. Once the 30 minutes of steeping are complete, slowly and gradually whisk a small amount of the warm cream mixture (about ½ cup) into the beaten egg yolks. This process, known as tempering, slowly raises the temperature of the yolks without cooking them, preventing the eggs from scrambling. Continue adding the warm liquid in a thin stream, whisking constantly, until about half of the cream mixture has been incorporated into the yolks. Then, pour the tempered egg mixture back into the saucepan with the remaining cream. Return the saucepan to medium-low heat and cook, stirring constantly with a spatula, until the mixture thickens sufficiently to coat the back of a spoon. This typically takes 5-7 minutes. Do not boil the custard, as this can cause the eggs to curdle.
3. Combine and Strain: In a large, clean bowl, combine the remaining cup of heavy cream with the freshly squeezed lemon juice. It’s highly recommended to strain the lemon juice through a fine-mesh sieve to remove any pulp or seeds, ensuring a smooth ice cream. Next, place a large fine-mesh strainer over this bowl and carefully pour the thickened custard mixture through it. This step is essential for an ultra-smooth ice cream, as it catches any small lumps of cooked egg yolk or remaining pieces of lemon zest, leaving you with a silky base.
4. Chill Thoroughly: Stir the combined mixture well until everything is fully incorporated and homogenous. Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a “skin” from forming and to keep air out. Refrigerate the mixture until it is completely chilled, which means at least 8 hours, and ideally overnight (12-24 hours). Thorough chilling is paramount for proper churning, preventing ice crystals, and achieving the best possible ice cream consistency.
5. Churn to Perfection: Once the mixture is thoroughly chilled, pour it into the frozen bowl of your ice cream maker. Churn the ice cream according to your manufacturer’s specific instructions. The churning process typically takes 20-30 minutes, depending on your machine, resulting in an ice cream that has the consistency of a soft-serve.
6. Harden for Scoopability: For firm, perfectly scoopable ice cream, transfer the freshly churned ice cream to an airtight freezer-safe container. Press plastic wrap directly onto the surface of the ice cream and then seal the container with its lid. Freeze for at least 4-6 hours, or until it reaches your desired firmness. This “ripening” period allows the ice cream to fully set and develop its rich texture.

Expert Tips for Your Best Lemon Ice Cream

• Always Use Fresh Lemons: This is a non-negotiable for exceptional flavor. You’ll need both the zest and the juice, and bottled lemon juice simply doesn’t compare in terms of brightness, natural acidity, and lack of artificial flavors. Fresh lemons deliver an incomparable vibrant taste that elevates this ice cream from good to extraordinary.
• Invest in an Ice Cream Maker: While some no-churn recipes exist, a dedicated ice cream maker is truly essential for achieving the creamy, smooth, and professionally textured results of this custard-based recipe. You don’t need an expensive, top-of-the-line model; a reliable, relatively inexpensive machine like this Cuisinart works perfectly well and is a great investment for any homemade ice cream enthusiast.
• Thorough Chilling is Key: Ensure your ice cream base is *completely* chilled before churning. This means refrigerating it for at least 8 hours, and ideally overnight. A well-chilled base will churn faster, incorporate less air, and result in a smoother, firmer ice cream with a superior texture. Patience truly pays off here.
• Achieving Scoopable Firmness: Directly after churning, your ice cream will likely have the consistency of a soft-serve. For that perfectly scoopable, firm texture akin to traditional hard ice cream, transfer it to an airtight freezer-safe container and freeze for an additional 4-6 hours. This “ripening” period allows the ice cream to fully set and firm up.
• Prevent Ice Crystals: To minimize ice crystal formation during storage – a common challenge with homemade ice cream – press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on your container. This creates an airtight seal, prevents air exposure, and helps maintain its creamy, smooth texture.
• Embrace Customization: This lemon ice cream serves as an exquisite base, but don’t hesitate to get creative and personalize it with your favorite mix-ins!
  • Fruity Additions: Swirl in some raspberry puree, chopped fresh strawberries, or blueberries after churning for a delightful fruity twist that complements the lemon beautifully.
  • Coconut Dream: For a tropical flair, mix in some shredded coconut (lightly toasted for extra flavor) after the ice cream has finished churning.
  • Textural Contrast: Introduce interesting textures by folding in crushed shortbread cookies, graham cracker crumbs, or even delicate meringue pieces for a “lemon meringue pie” inspired ice cream.
  • White Chocolate Bliss: White chocolate chips complement lemon exquisitely, adding a sweet, creamy contrast that makes for an indulgent combination.
  • Herbal Notes: For an unexpected and sophisticated twist, a subtle hint of finely chopped fresh mint or basil can elevate the citrus flavor in a refreshing way.
• Storage: To maintain optimal freshness and texture, store your homemade lemon ice cream in an airtight container in the coldest part of your freezer. It will typically maintain its best quality for up to two weeks.

Serving Suggestions for Lemon Ice Cream

This vibrant lemon ice cream is truly a standalone star, but it also pairs beautifully with other treats to create an unforgettable dessert experience. Here are a few ideas to inspire you:

• Classic Cone or Bowl: Sometimes, simplicity is best. Enjoy it in a crisp sugar cone or a chilled bowl, allowing its bright, zesty flavor to shine entirely on its own.
• Fresh Berries: A scattering of fresh blueberries, raspberries, or thinly sliced strawberries provides a lovely color contrast and a complementary fruity note that enhances the lemon’s natural sweetness.
• Shortbread Cookies: Serve alongside delicate, buttery shortbread cookies for a delightful textural pairing that adds a touch of rich, crumbly goodness.
• Meringue Kisses: For a deconstructed lemon meringue pie feel, crumble some small meringue cookies or crispy baked meringue pieces over the top of your scoop.
• Drizzle of Honey or Maple Syrup: A light drizzle of high-quality honey or maple syrup can add an extra layer of nuanced sweetness and complexity without overpowering the bright lemon flavor.
• Garnish with Mint: A fresh mint sprig adds a pop of vibrant green color and a refreshing, aromatic finish to your lemon ice cream.

Explore More Irresistible Ice Cream Recipes

If you’ve fallen in love with making homemade ice cream, you’re in for a treat! Discover more delightful frozen desserts to churn up and enjoy:

• Fried Ice Cream Recipe with Cinnamon Sugar Tortilla Bowls
• Red Velvet Ice Cream with Marshmallow Swirl
• Toasted Coconut Ice Cream
• Salted Caramel Ice Cream with Fudge and Toasted Coconut
• Mango Sorbet

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Homemade Lemon Ice Cream

Author:
Deborah Harroun

Prep Time:
10 minutes

Cook Time:
15 minutes

Inactive Time:
9 hours 30 minutes

Total Time:
9 hours 55 minutes

Yields:
1.5 quarts

Course:
Dessert

Cuisine:
American

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Summary

Experience the perfect blend of tart and sweet with this incredibly smooth and flavorful homemade lemon ice cream. An ideal refreshing dessert for any warm day!

Ingredients

• 2 cups heavy whipping cream, divided
• 1 cup half-and-half
• 1 cup granulated sugar
• 2-3 tablespoons freshly grated lemon zest
• Pinch of salt
• 5 egg yolks
• 3/4 cup freshly squeezed lemon juice

Instructions

1. Steep: In a medium saucepan, combine 1 cup of the heavy cream, the half-and-half, sugar, lemon zest, and salt. Cook over medium heat, stirring, until the sugar has dissolved. Remove from heat, cover, and let the mixture steep for 30 minutes to infuse flavor.
2. Custard: In a separate bowl, lightly beat the egg yolks. Slowly and gradually whisk a small amount of the warm cream mixture into the beaten egg yolks to temper them, then pour the tempered egg mixture back into the saucepan with the remaining cream. Return to medium-low heat and cook, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon. Do not boil.
3. Strain & Combine: In a large bowl, combine the remaining 1 cup of heavy cream and the freshly squeezed lemon juice (strained to remove pulp/seeds). Place a fine-mesh strainer over this bowl and pour the thickened custard mixture through it to ensure a silky-smooth base.
4. Chill: Stir the combined mixture well. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin. Refrigerate until completely chilled, preferably overnight (8-12 hours).
5. Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.
6. Harden: For firm, scoopable ice cream, transfer to a freezer-safe container. Cover tightly with plastic wrap directly on the surface and freeze for at least 4-6 hours, or until fully set.

Recipe Notes:

• For a very tart ice cream, use the full 3 tablespoons of lemon zest. For a milder flavor, use 2 tablespoons.
• Nutrition information provided is an estimate only. Variances in brands and products may alter counts. Use as a general guide.

Nutrition Information (Estimated Per Serving)

Calories: 289kcal (14%) | Carbohydrates: 23g (8%) | Protein: 1g (2%) | Fat: 23g (35%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 97mg (32%) | Sodium: 52mg (2%) | Fiber: 0g | Sugar: 21g (23%)