Lemon Ice Cream
I love custard-based ice cream. So thick and rich. So creamy. Luscious! So pleasing to the tongue and the tummy!
Now, don’t get me wrong, the ease of a no churn ice cream is awesome. I even have a recipe on the blog for one, Coffee Toffee Ice Cream. But, for texture, an old fashioned custard ice cream simply can’t be beat!
And this Lemon Ice Cream is one of my favorites! Tangy, tart lemon, offsetting sweet cream. Not too sweet. Oh, this one is just so good!
If you’d rather skip my helpful tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
And, if you have Meyer Lemons, it’s even better! This past winter I was given bags of Meyer Lemons by my friends and family, so I zested and juiced them and froze that zest and juice in ice cube trays. I’m still using those sweet lemons now! I just take out some of the lemon ice cubes, defrost them in the microwave, and measure out what I need for the recipe.
Any extra defrosted lemon juice goes into a glass of water for me to drink. And the zest stays in the freezer as well. I just break off any measurement I need and pop the rest back in the freezer.
You’ve seen me talk about lemon extract before. I use it in almost all of my lemon recipes. I love it because it helps brighten the lemon flavor in all your desserts.
Other recipes you might love
Lemon desserts you’ll love!
Grandma’s Lemon Custard Pie with Lemon Curd Topping
Lemon Soufflé Cheesecake
Lemon Ice Cream
Meyer Lemon Brûlée Tart
Oatmeal Lemon Crème Bars
Lemon Tiramisu
Meyer Lemon Mascarpone Sherbet and Lemon Bars
Lemon Ice Cream Recipe
Lemon Ice Cream
Ingredients
- ½ cup fresh lemon juice from 5-6 large lemons
- 2 tablespoons unsalted butter
- 2 large eggs
- 1 cup sugar
- 1 teaspoon lemon extract
- 2 cups 1 pint light cream or whipping cream
- pinch salt
Instructions
- In a large metal bowl or the top of a double boiler, combine lemon juice, butter, eggs, and sugar. Set the bowl over a saucepan of simmering water; whisk until butter melts, sugar dissolves, and the mixture thickens, about 15 minutes. Allow the lemon curd to cool slightly, and stir in the extract, cream, and salt. Cover and refrigerate until cold or overnight.
- Stir the cold custard well, then freeze in your ice cream machine according to manufacturer’s instructions. When finished, the ice cream will be soft, like soft serve. For firmer ice cream, freezer at least 2 hours.
CulinaryGinger (@culinaryginger) says
May 26, 2016 at 8:00 amI am with you on the creamy custard ice cream and this looks amazing.
Garlic + Zest says
May 26, 2016 at 11:53 amLast summer, I nearly wore out my ice cream maker doing all manner of custard based ice creams. Seeing this, I can see it’s going to be another brain-freeze inducing summer! Beautiful!
Welcome to LittleSugarSnaps says
May 26, 2016 at 12:13 pmHaHA. I wished I’d read this post before making my first ever no churn ice cream this morning. Initial tasting leaves me very unimpressed with the texture compared to a custard based, churned ice cream. Yours sounds heavenly. I can think of nothing more refreshing.
Priya says
May 26, 2016 at 1:29 pmI just love love love your recipe..lemon ice cream is something so refreshing. I cannot wait to try it. Pinned it. Thanks for sharing. Amazing pictures.
littlesunnykitchen says
May 26, 2016 at 1:53 pmLemon ice cream is one of my favourite ice cream as it’s very refreshing!!
Sarah @ Champagne Tastes says
May 26, 2016 at 3:12 pmOh man.. This makes me regret giving away my ice cream maker! I just didn’t have the room for it. I’ll have to borrow one lol. I do want to try the no churn one you’ve got though!
Molly Kumar says
May 26, 2016 at 4:18 pmThere’s nothing like a creamy homemade ice-cream and I love the fact you went all out and made one from scratch. Bookmarking for future use – Thanks for sharing!
shockinglydelicious says
May 27, 2016 at 12:25 pmTart and tangy…you are speaking my love language!
Kavey says
May 28, 2016 at 2:49 amLove this, the colour is so pretty and I can almost feel the rich texture of it in my mouth. Sort of like lemon curd but even more refreshing!
Jeff @ Make It Like a Man! says
May 28, 2016 at 10:05 amI’ve never had lemon ice cream before. Thanks for the recipe!
CookALife!byMaeva (@CookALife_Maeva) says
May 29, 2016 at 7:04 amThis lemon ice cream looks very creamy and yummy! Do you think it’s possible to add lemon zest too?
April J Harris (@apriljharris) says
May 29, 2016 at 4:50 pmI adore lemon desserts – particularly desserts like this! Your Lemon Ice Cream looks so refreshing and tasty, Debi!
foodyschmoody says
May 30, 2016 at 7:08 pmThis recipe makes me want to run out and buy an ice cream machine! I love the light lemon flavor, especially this time of year. Stunning!
Michelle De La Cerda says
May 31, 2016 at 1:32 amI could sit outside in the evening, every evening with a bowl of this and just enjoy my night. Perfect after dinner treat.
Christine @ So TIPical Me says
June 1, 2016 at 3:39 pmLooks fabulous!
katihousefulofhandmade says
January 8, 2017 at 3:19 pmWe made this over the Christmas break and it was amazing! I can’t wait to make it again!
Debi says
January 9, 2017 at 6:48 amKati, thanks so much for coming by to leave a comment! I love that ice cream, and it makes me so happy you did too!
Rebecca Blackwell says
January 20, 2017 at 9:20 amTangy, tart and sweet. Three of my favorite flavors. This looks so, SO good. I can’t wait to try it!
Diane says
December 3, 2017 at 7:13 amDeliciously creamy. I used kefir cream instead of cream. On my second try, I substituted lemon zest that was frozen in lemon juice for the lemon extract. I think 2 tsp of zest. This is now my favotite ice cream.
Debi says
December 3, 2017 at 7:15 amDiane, that’s awesome! Thanks for the comment. I like the little twists to the recipe too. Thanks for sharing those!
Denise says
June 11, 2019 at 1:10 pmThis is absolutely amazing! We are making it for a second time!