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Creamy Lemon Ice Cream

Creamy lemon ice cream made with a bright lemon custard base for a thick, pourable texture before churning. Tangy fresh lemon juice and zest are cooked into a satin custard, then chilled, churned, and frozen until firm.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Lemon custard base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 0.5 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the lemon custard
  1. Heat heavy cream and whole milk in a saucepan until steaming, then slowly whisk the hot mixture into egg yolks beaten with granulated sugar while the yolks look smooth and glossy.
  2. Return the custard to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and reaches 175F, with a nappe-like coating on the back of a spoon.
Flavor and chill
  1. Strain the custard through a fine mesh sieve to remove any tiny bits, then whisk until it looks silky and smooth.
  2. Stir in fresh lemon juice, lemon zest, vanilla extract, and salt, until the mixture is evenly pale golden and the zest is suspended.
  3. Cool completely over an ice bath until no longer hot, then refrigerate at least 4 hours until cold throughout.
Churn and freeze
  1. Churn the chilled custard in an ice cream maker until it reaches a soft-serve thickness, with a lighter color and a creamy, airy texture.
  2. Freeze the churned ice cream until firm so scoops hold their shape, typically until set and scoopable.

Notes

For the silkiest lemon custard, keep the heat at medium-low and stir constantly so the custard reaches 175F without scrambling. Refrigerate any leftover ice cream in a covered container for up to 3 days for best texture; freezer yes—freeze up to 1 month, then soften at room temperature for 5–10 minutes before scooping. For a lighter option, replace whole milk with low-fat milk and use light cream, though the custard may be slightly less rich.