Lemon Custard Ice Cream Recipe

Looking for a creamy, tangy, and refreshing dessert that perfectly captures the flavor of summer? This lemon custard ice cream recipe combines the bright zest of fresh lemons with the silky richness of homemade custard. Whether you’re a seasoned home cook or just trying your hand at ice cream making, this recipe delivers a gourmet experience with simple ingredients and straightforward steps.

Lemon Custard Ice Cream Recipe

Recipe by Chef Sadat KhizarCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

250

kcal

Lemon Custard Ice Cream Recipe

Ingredients

• 1 cup whole milk

• 1 cup heavy cream

• 4 large egg yolks

• 2/3 cup granulated sugar

• 1/2 cup fresh lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

• Pinch of salt

Directions

• In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling. Remove from heat.
• In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
• Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly. Then gradually add the rest, continuing to whisk. This prevents the eggs from scrambling.
• Pour the tempered mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (around 170–175°F / 77–80°C). Do not let it boil.
• Remove from heat. Stir in the lemon juice, lemon zest, vanilla extract, and a pinch of salt. Let the mixture cool slightly, then cover and refrigerate for at least 4 hours, or until fully chilled.
• Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
• Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.
• Scoop and enjoy your refreshing lemon custard ice cream!

Recipe Video

Serving Suggestions

This lemon custard ice cream is incredibly versatile. Serve it on its own for a clean, citrusy finish to any meal, or dress it up with a few simple toppings:

• Fresh berries (like blueberries or raspberries) for added color and flavor contrast
• A drizzle of honey or lemon curd for extra richness
• Crumbled shortbread cookies or graham crackers for a delightful crunch
• Mint leaves as a refreshing garnish

Pair it with a slice of pound cake or inside a waffle cone for a more indulgent presentation.

Saving Suggestions

To keep your lemon custard ice cream at peak quality:

• Store in an airtight container in the coldest part of your freezer
• Place plastic wrap or parchment paper directly on the surface of the ice cream before sealing the lid to prevent ice crystals
• Consume within 2–3 weeks for best flavor and texture

If it becomes too hard, let it sit at room temperature for 5–10 minutes before scooping.

FAQs

Q: Can I make this recipe without an ice cream maker?
A: Yes! After chilling the custard base, pour it into a shallow container, freeze, and stir vigorously every 30 minutes until smooth and frozen.

Q: Can I substitute bottled lemon juice?
A: Freshly squeezed lemon juice is highly recommended for the best flavor. Bottled juice can be used in a pinch but may taste less vibrant.

Q: How do I avoid curdling the custard?
A: Temper the egg yolks by slowly whisking in the hot cream mixture, then cook on low heat while stirring constantly until thickened.

Q: Is this recipe gluten-free?
A: Yes, the base recipe is naturally gluten-free. Just make sure any add-ins or toppings (like cookies) are also gluten-free if needed.