5 from 6 votes
Print

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.

Course Dessert
Cuisine American
Keyword ice cream, lemon
Prep Time 10 minutes
Cook Time 35 minutes
Chilling time 4 hours
Total Time 4 hours 45 minutes
Servings 8 servings
Calories 315 kcal
Author Debi

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 light cream or whipping cream
  • pinch salt

Instructions

  1. 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.
  2. 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.
Nutrition Facts
Lemon Ice Cream
Amount Per Serving
Calories 315 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g88%
Cholesterol 115mg38%
Sodium 37mg2%
Potassium 89mg3%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 750IU15%
Vitamin C 6.3mg8%
Calcium 47mg5%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.