Lemon Custard Ice Cream is one of those desserts that instantly makes you smile. It’s creamy, rich, and perfectly tangy, bringing together the silky texture of custard with the zing of fresh lemons. This isn’t just ice cream—it’s a little scoop of sunshine that transports you to warm, carefree days.
Did you know lemon-based frozen treats have been enjoyed for centuries? Ancient Greece and Italy had their own versions of flavored ices, and we’re lucky today to enjoy modern takes with all their convenience and flavor. This recipe is inspired by old-school custard techniques but keeps things simple enough for anyone to try.
Quick Snapshot
Prep and Cook Time:
- Hands-On Time: 16 minutes
- Freezing Time: 8 hours
Yield:
Makes 8 servings, perfect for a family dessert or a small gathering.
Difficulty Level:
Intermediate. The steps are easy, but you’ll need to pay attention while tempering the eggs and thickening the custard. Don’t worry—I’ll walk you through it.
Tools You’ll Need:
- Medium pot
- Whisk
- Mixing bowls
- Ice cream maker (1½-quart size)
- Freezer-safe container with a lid
Tip: No ice cream maker? No problem. Use a shallow dish and stir every 30 minutes as it freezes.
What You’ll Need
Ingredients:
- 1½ cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 5 teaspoons lemon zest (about 3 lemons)
- 1⁄8 teaspoon fine sea salt
- 6 egg yolks
- ¾ cup fresh lemon juice (about 5 lemons, strained)
Ingredient Tips:
- Fresh lemons are key. Skip the bottled juice—it just doesn’t have the same punch.
- Separate your eggs while they’re cold, but let the yolks come to room temperature before whisking. This makes them blend smoothly into the custard.
How to Make It
Step 1: Start the Custard
In a medium pot, combine the cream, milk, sugar, lemon zest, and salt. Warm over medium heat until tiny bubbles form around the edges—about 9 minutes. Don’t let it boil!
When your kitchen starts smelling like lemon heaven, you’ll know it’s ready.
Step 2: Temper the Eggs
In a mixing bowl, whisk the egg yolks until smooth. Now, here’s the trickiest part: slowly pour the warm cream into the yolks while whisking constantly. This keeps the yolks from scrambling. You should end up with a silky, pale yellow mixture.
Step 3: Thicken It Up
Pour everything back into the pot on medium-low heat. Stir nonstop with a wooden spoon until the custard thickens enough to coat the back of the spoon (about 3–5 minutes). Test it by running your finger through the coating. If it leaves a clean line, you’re good to go.
Step 4: Add Lemon Juice
Take the pot off the heat and stir in the lemon juice. Want the smoothest texture ever? Blend the custard in a blender for 30 seconds. Trust me, it’s worth it.
Step 5: Cool It Down
Cover the custard with plastic wrap pressed directly onto the surface (this stops a “skin” from forming) and chill it in the fridge for at least 4 hours—or overnight if you’re planning ahead.
Step 6: Time to Churn
Pour the cold custard into your ice cream maker and churn for 20–25 minutes (or follow your machine’s instructions). Once it’s thick and creamy, transfer it to a freezer-safe container, cover it tightly, and freeze for at least 4 more hours.
Ways to Customize
- Dairy-Free Version: Use coconut cream and almond milk.
- Make It Fancy: Swirl in some lemon curd or sprinkle candied lemon peel before freezing.
- Seasonal Twist: Swap lemons for blood oranges in the winter for a sweet, vibrant flavor.
Serving Ideas
- Garnish: Add a sprig of mint, a lemon slice, or a bit of candied zest for a fancy touch.
- Pairings: Serve with buttery shortbread cookies or as a sidekick to a slice of berry pie.
Pro Storage Tips
- Store your ice cream in an airtight container with plastic wrap pressed directly onto the surface to avoid ice crystals.
- It’ll keep in the freezer for up to 2 weeks, though let’s be honest—it probably won’t last that long!
This Lemon Custard Ice Cream is smooth, tangy, and totally worth the effort. Whether it’s for a summer celebration or just because you want an amazing dessert, this recipe will make you a hit. So, what are you waiting for? Grab those lemons and get started!
PrintLemon Custard Ice Cream
Lemon Custard Ice Cream is a luscious blend of creamy custard and zesty lemons, creating a refreshing yet indulgent dessert. Perfect for warm days or as a palate cleanser, this homemade treat balances rich textures with bright citrus flavors.
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Total Time: 16 minutes (active) + freezing
- Yield: 8 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1½ cups heavy whipping cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 5 tsp lemon zest (from about 3 lemons)
- 1/8 tsp fine sea salt
- 6 egg yolks
- ¾ cup fresh lemon juice, strained (from about 5 lemons)
Substitutions & Notes:
- Heavy whipping cream: Swap with coconut cream for a dairy-free option.
- Whole milk: Use almond or soy milk for a lighter version.
- Always use fresh lemons for zest and juice to achieve the best flavor.
Instructions
In a medium pot, combine heavy cream, milk, sugar, lemon zest, and salt. Warm over medium-high heat until bubbles form on the surface (about 9 minutes). Stir occasionally to avoid scalding. Remove from heat as soon as it starts to boil.
Whisk egg yolks in a large bowl. Slowly pour the warm cream mixture into the yolks while whisking constantly to prevent curdling. The mixture should become smooth and slightly thickened.
Pour the mixture back into the pot and heat over medium-low. Stir continuously until it coats the back of a spoon (about 3–5 minutes). To test, run your finger through the coated spoon; if it leaves a clean line, it’s ready.
Remove from heat and stir in strained lemon juice. For an ultra-smooth texture, blend the mixture in a high-speed blender for about 30 seconds.
Cool the custard using an ice bath or refrigerate it for at least 4 hours (or overnight). Once chilled, pour into an ice cream maker and churn according to manufacturer instructions (about 20–25 minutes).
Transfer churned ice cream to a freezer-safe container. Cover with parchment paper or plastic wrap pressed directly on the surface to prevent ice crystals. Freeze for at least 4 hours or overnight before serving.
Notes
Serving Suggestions:
- Serve scoops in chilled bowls or waffle cones. Garnish with fresh mint leaves or candied lemon slices for an elegant touch.
- Pair with shortbread cookies or fresh berries for a complete dessert experience.
Tips & Tricks:
- Temper eggs slowly to avoid scrambling—whisk constantly while adding warm liquid.
- For extra smoothness, strain the custard through a fine mesh sieve before chilling.
- Blend after adding lemon juice for a silkier texture and enhanced flavor.
Storage & Reheating:
- Store in an airtight container in the freezer for up to two weeks.
- Let the ice cream sit at room temperature for about 5–10 minutes before scooping for easier serving.