lemon ice cream recipe

Prep Time: 15 minutes
Cook Time: 5 minutes (for tempering)
Chill & Freeze Time: 8 hours (minimum)
Total Time: 8 hours 20 minutes
Yield: About 1 quart (8 servings)

Intensity Level: Easy. This is a no-churn method, meaning you don’t need an ice cream maker. It requires basic cooking skills (tempering eggs) and patience while it freezes.

The Last Scoop: Why This Recipe Works

This isn’t just lemon flavored ice cream; it’s lemon ice cream. The magic lies in using the entire lemon—both zest and juice—to create a profound, vibrant citrus essence that store-bought versions can’t match. By using a cooked custard base (also called a crème anglaise), we ensure an incredibly smooth, creamy texture that stays scoopable straight from the freezer, with no icy crystals. The no-churn method makes it accessible to everyone, while the balance of sweet, creamy, and tart will make this your go-to summer (and let’s be honest, year-round) treat.

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Ingredients

• 2-3 large, organic lemons (You’ll need 2 tbsp finely grated zest and ½ cup/120ml fresh juice)

• ¾ cup (150g) granulated sugar

• 1 ½ cups (360ml) heavy whipping cream, cold

• 1 (14oz/396g) can sweetened condensed milk

• 4 large egg yolks

• ¼ teaspoon fine sea salt

Kitchen Tools: Microplane or fine grater, citrus juicer, medium saucepan, whisk, heatproof bowl, fine-mesh strainer, electric hand mixer or stand mixer, loaf pan or airtight container.

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Instructions

Step 1: Infuse the Sugar with Lemon

Zest your lemons first, before juicing them. In a medium bowl, combine the ¾ cup sugar and the 2 tablespoons of fresh lemon zest. Use your fingers to rub the zest into the sugar for a full minute. This releases the essential oils from the zest, creating an incredibly fragrant “lemon sugar” that forms the foundation of our flavor.

Step 2: Create the Custard Base

1. In a medium saucepan, whisk together the lemon sugar, egg yolks, and salt. It will form a thick, gritty paste.

2. Very slowly, while whisking constantly, drizzle in the ½ cup of fresh lemon juice. The mixture will loosen up.

3. Place the saucepan over low heat. Cook, stirring constantly with a spatula or wooden spoon, for 4-6 minutes. Do not let it boil. You are cooking the egg yolks gently to thicken the custard just enough so it coats the back of the spoon. If you draw a line with your finger, the line should hold.

4. Immediately remove from heat and stir in the sweetened condensed milk until fully incorporated. Pour the mixture through a fine-mesh strainer into a clean bowl to catch any bits of cooked egg or zest. This guarantees a silky texture. Press the mixture through with a spatula. Set aside to cool slightly.

Step 3: Whip and Combine

1. In a separate large bowl, using an electric mixer, whip the cold heavy cream until it reaches stiff peaks.

2. Gently fold about one-third of the whipped cream into the slightly cooled lemon custard base. This lightens the dense base.

3. Now, pour the lightened custard mixture back into the bowl with the remaining whipped cream. Fold gently but thoroughly until no white streaks remain. Be careful not to deflate the cream; this is what gives us the airy, no-churn texture.

Step 4: Freeze to Perfection

1. Pour the beautifully pale-yellow mixture into a standard 9×5 inch loaf pan or a 1.5-quart airtight container.

2. Smooth the top with a spatula. For ultimate creaminess, press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming.

3. Seal tightly with a lid or plastic wrap. Freeze for at least 8 hours, or preferably overnight, until completely firm.

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Chef’s Notes & Serving Suggestions

• Choosing Lemons: For the best flavor, use organic lemons since you’re using the zest. Meyer lemons will yield a sweeter, more floral ice cream.

• Tempering Eggs: The key to a smooth custard is low, slow heat and constant stirring. If you see small curds forming, immediately remove from heat and strain—it will still be fine!

• Serving: Let the ice cream sit on the counter for 5-10 minutes before scooping for the perfect, creamy consistency.

• Elevate It: Serve with a crisp shortbread cookie, a fresh berry compote, a drizzle of limoncello, or a simple sprinkle of more lemon zest.

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Nutrition Information (Per Serving, approximately ½ cup)

• Calories: ~385 kcal

• Total Fat: 23g

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   Saturated Fat: 14g

• Cholesterol: 165mg

• Sodium: 115mg

• Total Carbohydrates: 42g

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   Dietary Fiber: 0g

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   Sugars: 41g

• Protein: 6g

Note: Nutritional information is an estimate calculated using a database and may vary based on specific ingredient brands and portion sizes. This is a rich, decadent dessert best enjoyed in moderation.