Deliciously Tart Lemon Ice Cream

Brighten your dessert repertoire with the zesty and creamy delight of Deliciously Tart Lemon Ice Cream! This homemade treat strikes the perfect balance between tangy and sweet, thanks to the vibrant combination of fresh lemon juice, aromatic lemon zest, and a luscious custard base of heavy cream, whole milk, and rich egg yolks. Infused with vanilla extract and a pinch of salt for depth, this recipe creates an irresistibly smooth texture that's best achieved using an ice cream maker. Ideal for summer gatherings or to add a citrusy twist to any meal, this lemon ice cream is a refreshing and indulgent crowd-pleaser. Serve it solo or pair it with fresh berries or buttery shortbread cookies for a memorable dessert experience!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 3/4 cup Granulated sugar
• 2 tablespoons Lemon zest
• 1/2 cup Fresh lemon juice
• 5 large Egg yolks
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt

Directions

Step 1

In a medium saucepan, combine the heavy cream, whole milk, half of the granulated sugar (3/8 cup), and the lemon zest. Heat over medium heat until the mixture begins to steam, but do not let it boil. Stir occasionally.

Step 2

While the cream mixture is heating, whisk together the remaining sugar (3/8 cup) and the egg yolks in a separate medium bowl until the mixture is pale and slightly thickened.

Step 3

Once the cream mixture is steaming, slowly pour about 1/2 cup of it into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from curdling.

Step 4

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly.

Step 5

Cook the mixture over medium-low heat, stirring with a wooden spoon or silicone spatula, until it thickens slightly and coats the back of the spoon (approximately 170–175°F or 77–80°C). Do not let it boil.

Step 6

Remove the custard base from the heat and stir in the fresh lemon juice, vanilla extract, and salt.

Step 7

Strain the mixture through a fine-mesh sieve into a clean bowl to remove the lemon zest and any cooked egg bits. Allow to cool to room temperature, stirring occasionally.

Step 8

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until thoroughly chilled.

Step 9

Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. Typically, this takes about 20–25 minutes.

Step 10

Transfer the churned ice cream to an airtight container, smooth the surface, and freeze for at least 2 hours to firm up before serving.

Step 11

Scoop and enjoy your deliciously tart lemon ice cream!

Nutrition Facts

Serving size	(1096.7g)

Amount per serving	% Daily Value*
Calories	2645.7

Total Fat 190.7g	0%
Saturated Fat 108.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1431.8mg	0%
Sodium 882.7mg	0%
Total Carbohydrate 177.2g	0%
Dietary Fiber 2.6g	0%
Total Sugars 166.0g
Protein 22.1g	0%

Vitamin D 198.9IU	0%
Calcium 452.4mg	0%
Iron 2.4mg	0%
Potassium 629.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.3%

Protein: 3.5%

Carbs: 28.2%