The creamiest Fresh Lemon Custard Ice Cream that’s a summer must try! It’s like no other ice cream you’ve had, homemade or store-bought. The tart, citrus flavor is unique and so refreshing because it’s made with fresh lemon juice in the lemon curd. The Lemon curd turns into a creamy lemon custard, then frozen until it’s perfectly delicious.
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Custard-Based 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!
Meyer Lemons or Regular Lemons?
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. Learn how to freeze and save your lemons here.
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.
Lemon Extract
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.
Lemon desserts you’ll love!
Grandma’s Lemon Custard Pie with Lemon Curd Topping
Lemon Soufflé Cheesecake
Lemon Ice Cream
Meyer Lemon Brûlée Tart
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Lemon Ice Cream Recipe
Lemon Ice Cream
The creamiest Fresh Lemon Custard Ice Cream that’s a summer must try! It’s like no other ice cream you’ve had, homemade or store-bought. The tart, citrus flavor is unique and so
refreshing because it’s made with fresh lemon juice in the lemon curd.
Ingredients
- ½ cup fresh lemon juice from 5-6 large lemons
- 2 tablespoons unsalted butter
- 2 large whole eggs
- 1 cup sugar
- 1 teaspoon lemon extract
- 2 cups 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.
Recipe Notes
A serving size is typically about 1/2 cup
CulinaryGinger (@culinaryginger) says
I am with you on the creamy custard ice cream and this looks amazing.
Garlic + Zest says
Last 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
HaHA. 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
I 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
Lemon ice cream is one of my favourite ice cream as it’s very refreshing!!
Sarah @ Champagne Tastes says
Oh 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
There’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
Tart and tangy…you are speaking my love language!
Kavey says
Love 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
I’ve never had lemon ice cream before. Thanks for the recipe!
CookALife!byMaeva (@CookALife_Maeva) says
This lemon ice cream looks very creamy and yummy! Do you think it’s possible to add lemon zest too?
April J Harris (@apriljharris) says
I adore lemon desserts – particularly desserts like this! Your Lemon Ice Cream looks so refreshing and tasty, Debi!
foodyschmoody says
This 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
I 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
Looks fabulous!
katihousefulofhandmade says
We made this over the Christmas break and it was amazing! I can’t wait to make it again!
Debi says
Kati, 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
Tangy, tart and sweet. Three of my favorite flavors. This looks so, SO good. I can’t wait to try it!
Diane says
Deliciously 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
Diane, that’s awesome! Thanks for the comment. I like the little twists to the recipe too. Thanks for sharing those!
Denise says
This is absolutely amazing! We are making it for a second time!
Dannii says
This sounds so light and fresh and perfect for summer.
Sara Welch says
What a cool and refreshing treat! Looking forward to enjoying this all summer long!
Sapana says
This lemon ice cream looks so refreshing and delicious! I’m a huge fan of lemon so I can’t wait to make this! Thanks for sharing,
Gloria | Homemade & Yummy says
I love lemon flavoured everything. I made a lemon ice cream once for Easter it was a hit. This sounds wonderful, and I would love some on the patio right now.
Jacqueline Debono says
I’d love a bowl of this lemon ice-cream right now! It looks so creamy and delicious! Pinning for later!
Megan says
This turned out fantastic! Lemon is one of my favourite flavours and I’m always trying out different lemon desserts, this one is a keeper for sure! I made the recipe as-is and wouldn’t change a thing! The only thing I added was some lemon zest but it ended up getting stuck between the paddle and the bowl of my ice cream maker so none of it actually ended up in the final product, so for anyone wondering if they could add lemon zest don’t bother. The texture of this ice cream is seriously incredible. Right out of the machine it was a bit like soft serve but way too runny, and even after I had it in the freezer for 4 hours it was still too soft so it melted really fast once it was scooped out. But after leaving it overnight it was absolutely perfect. Creamy, easy to scoop, not icy – just perfection. Thanks for a fantastic recipe!
Lisa says
This sounds fantastic! Trying to figure out what a “serving” is though. The nutritional information give everything but the actual serving size. 1/4 cup? 1/3 cup? 1/2 cup?
Debi says
Lisa, thanks for the question. I think of a serving of ice cream as about 1/2 cup. I’ll add it to the recipe card too. Thanks!
Sharon says
Looks delicious and I want to try it, but I am unsure if the recipe calls for whole eggs or just the egg yolks. I have never made a lemon curd that used the egg yolks and the whites.
Debi says
Sharon, The recipe calls for whole eggs. I’ll go back and update the recipe card so that it’s more clear as well. Enjoy!