Lemon desserts are such a treat in the spring and summer months, and today’s recipe for homemade lemon ice cream is so rich, creamy and luscious. This is a recipe for a traditional, egg-based lemon frozen custard that you first cook briefly to warm the egg yolks, chill, churn in your ice cream maker, and then freeze until thick and scoopable.
You rarely, if ever, see lemon ice cream, since acidic lemon juice and dairy don’t mix well. And if you were to simply add lemon juice to milk and cream to make lemon ice cream, it would likely curdle. Which is why you will only find lemon sorbets in grocery stores, since sorbets are typically made from juice, sugar and water with no dairy. But by using lemon curd, where lemon juice and lemon zest have already been cooked into a thick custard with sugar and egg yolks, and finished with butter, you can make a beautiful and creamy lemon ice cream that’s bursting with lemon flavor.
Since lemon curd already contains quite a bit of sugar, I added less sugar than usual to the ice cream base. But I did, however, add the usual number of egg yolks, even though lemon curd contains those too. And because of the high ratio of egg yolks to milk and cream, the texture of this ice cream is so beautiful, so rich, smooth and creamy. It couldn’t be more perfect.
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Ingredients
- Whole Milk + Heavy Whipping Cream. The high fat content of whole milk and heavy whipping cream makes a smooth, creamy ice cream. You’ll be whipping some of the cream separately to fold into the lemon custard before churning the ice cream base.
- Granulated Sugar. Sweetens the ice cream and promotes a smooth, not icy, texture.
- Egg Yolks. Add richness and body.
- Lemon Curd. The lemon curd is made of lemon juice, lemon zest, egg yolks, sugar and butter, and gives the ice cream its lemon flavor, of course, but also a very smooth, creamy texture. You can either use homemade lemon curd, or buy a jar pre-made.
- Limoncello or Vodka. A little alcohol in homemade ice cream lowers the freezing point of the mixture, promoting a smooth, not icy, texture. It is optional, though, and your ice cream will still be great without it, although it can freeze a bit harder. With the addition of the alcohol, this lemon ice cream is perfectly scoopable straight from the freezer.
TIP: A little alcohol in homemade ice cream lowers the freezing point of the mixture, promoting a smooth, not icy, texture.
Instructions
Cook and Chill the Lemon Custard.
- In a large saucepan, whisk together the milk, 1 cup of the cream, egg yolks and sugar. Whisk in the lemon curd.
- Over medium heat, whisk the mixture constantly, just until it starts to steam, but don’t let it come to a boil. Remove from the heat.
- Pour the mixture through a mesh strainer to strain out any bits of egg. Refrigerate until well chilled, preferably overnight.
Whip the Cream and Fold into the Ice Cream Base.
- Use an electric mixer to whip the remaining cup of heavy whipping cream until soft, thick peaks form.
- Fold the whipped cream and the limoncello or vodka into the lemon custard.
Churn and Freeze the Ice Cream.
- Churn the custard in your ice cream maker according to the manufacturer’s instructions, until it’s a soft serve consistency.
- Transfer the ice cream to lidded ice cream container/s, and freeze until firm, about 6-8 hours.
Frequently Asked Questions
Should I use homemade or store bought lemon curd?
You can either use homemade lemon curd, or buy a jar pre-made. This recipe works great with both!
Do I need an ice cream maker to make lemon frozen custard?
Yes, you do need an ice cream maker to churn the ice cream base. This is not a no-churn recipe.
Why does the custard need to be cooked first?
Mainly, you’ll cook the custard to warm up the egg yolks to a safe temperature. Cooking the custard also thickens it a little, although not to the thick texture of a pudding or pie filling.
What does the alcohol do in homemade ice cream, and can I leave it out?
A little alcohol in homemade ice cream lowers the freezing point of the custard, promoting a smooth, not icy, texture. It is optional, though, and your ice cream will still be great without it, although it can freeze a bit harder. With the addition of the alcohol, the ice cream is perfectly scoopable straight from the freezer.
How much ice cream does this recipe make?
This recipe makes about 2 quarts of ice cream.
How long does homemade ice cream stay fresh?
Homemade ice cream is best eaten within about 2 weeks.
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Lemon Ice Cream
Equipment
- Ice Cream Maker
- Saucepan
Ingredients
- 1 cup whole milk
- 2 cups heavy whipping cream, divided
- 5 egg yolks
- ¼ cup granulated sugar
- 1 jar (10 oz) lemon curd, store bought or homemade
- 1 tbsp limoncello or vodka, optional
Instructions
- In a large saucepan, whisk together the milk, 1 cup of the cream, egg yolks and sugar. Whisk in the lemon curd.
- Over medium heat, whisk the mixture constantly, just until it starts to steam, but don't let it come to a boil. Remove from the heat.
- Pour the mixture through a mesh strainer to strain out any bits of egg. Refrigerate until well chilled, preferably overnight.
- Use an electric mixer to whip the remaining cup of heavy whipping cream until soft, thick peaks form. Fold the whipped cream and the limoncello or vodka into the lemon custard.
- Churn the custard in your ice cream maker according to the manufacturer's instructions, until it's a soft serve consistency.
- Transfer the ice cream to lidded ice cream container/s, and freeze until firm, about 6-8 hours.
I love the pale, christening-soft yellow of this ice cream. I've seen lemon curd ice creams where the curd is swirled through (a la raspberry ripple), but this is stunning too