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Lemon Custard Ice Cream

Lemon Custard Ice Cream
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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.

Ingredients

Scale
  • 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

Step 1: Heat the Base

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.

Step 2: Temper the Egg Yolks

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.

Step 3: Thicken the Custard

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.

Step 4: Add Lemon Juice

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.

Step 5: Chill and Churn

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).

Step 6: Freeze

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.

Find it online: https://icecreamin.com/lemon-custard-ice-cream/