How to make lemon ice cream?

To make this incredible lemon ice cream recipe , you begin by creating a rich custard base using egg yolks, sugar, whole milk, lemon zest, and a pinch of salt. This mixture is gently heated and then tempered with hot milk before being cooked until it thickens. After straining and chilling thoroughly, you stir in heavy cream, fresh lemon juice, and vanilla extract. Finally, you churn it in an ice cream maker until thick, then freeze until solid. This process results in wonderfully creamy and flavorful homemade lemon ice cream . For more in-depth tips on creating the perfect custard base for your lemon ice cream, you might find additional resources helpful, such as those found on Buttermilk by Sam .

How do you make lemon ice cream with 3 ingredients?

If you're looking for a quicker, simpler version of lemon ice cream , a popular 3-ingredient no-churn method often uses sweetened condensed milk, heavy cream, and fresh lemon juice (or lemon extract/zest). You whip the heavy cream until stiff peaks form, then gently fold in the sweetened condensed milk and lemon flavorings. This mixture is then frozen without an ice cream maker. While delicious, this type of lemon ice cream usually has a slightly different texture than the custard-based recipe.

What are the 5 main ingredients in ice cream?

For traditional, rich ice cream, like our delightful lemon ice cream recipe , the five main ingredients typically include: dairy (usually whole milk and heavy cream), sugar, egg yolks (which create a custard base for extra richness and smoothness), a primary flavoring (like the lemon zest and fresh lemon juice in our recipe, or vanilla), and often a touch of salt to enhance all the sweet flavors. These components work together to give ice cream its classic creamy texture and wonderful taste.

What’s the key to making perfectly creamy ice cream?

The secret to achieving super creamy lemon ice cream involves a few key steps. First, ensure your custard base is properly cooked and thoroughly chilled before churning; cold ingredients churn better. Second, the right balance of fat (from heavy cream and egg yolks) and sugar helps prevent ice crystals. Third, churning in a very cold ice cream maker bowl until the mixture reaches a soft-serve consistency before freezing helps incorporate small air bubbles, which also contribute to that smooth, creamy texture in your homemade lemon ice cream . You can also explore other popular versions and tips for creamy results, like the Super Lemon Ice Cream recipe on Allrecipes , for even more inspiration.

Lemon Ice Cream Recipe: Delicious Homemade in 8!

Description

A vibrant, creamy homemade lemon ice cream recipe that balances sweet and tart flavors. Perfect for warm days or sharing with loved ones.

Ingredients

Scale

4 large egg yolks
1 cup granulated sugar
1 1/2 cups whole milk
2 tablespoons lemon zest
1/2 tsp salt
1 1/2 cups heavy cream
3/4 cup fresh lemon juice
1/2 teaspoon vanilla extract

Instructions

1. Chill your ice cream maker bowl thoroughly. This is super important! Make sure your ice cream bowl has been in the freezer for at least 24 hours, or until it’s completely solid. Give it a shake; you shouldn’t hear any sloshing inside. This step is crucial for achieving that wonderfully creamy texture in your homemade lemon ice cream.

2. Whisk together the egg yolks and sugar. Grab a medium bowl and combine your large egg yolks and granulated sugar. Whisk them vigorously until the mixture becomes smooth, pale yellow, and a bit fluffy. This creates the rich, silky foundation for our delightful lemon ice cream base.

3. Gently heat the milk and lemon zest. In a saucepan, combine the whole milk, lemon zest, and salt. Place it over medium heat and bring it just to a simmer. You’ll see tiny bubbles around the edges. As soon as it simmers, take it off the heat right away – we don’t want it to boil. The lemon zest will infuse the milk with its bright, aromatic flavor, essential for a perfect lemon ice cream.

4. Temper the egg mixture. This step is key to preventing scrambled eggs in your custard! Slowly pour about half a cup of the hot milk mixture into your egg and sugar bowl, whisking constantly as you pour. This warms up the eggs gradually.

5. Cook the custard base. Now, pour the tempered egg mixture back into the saucepan with the remaining hot milk. Place the saucepan back on low heat. Stir constantly with a spatula, scraping the bottom of the pan, until the base thickens enough to coat the back of a spoon. This usually takes a few minutes. Patience here will give you the perfect consistency for your creamy lemon ice cream.

6. Strain, mix, and chill. Pour the warm custard through a fine-mesh strainer into a clean bowl. This removes any tiny cooked egg bits and the lemon zest. Stir in the heavy cream, fresh lemon juice, and vanilla extract until everything is well combined. Press plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 3 hours, or ideally overnight. Chilling the base thoroughly is vital for the best texture in your lemon ice cream!

7. Churn your lemon ice cream. Once your ice cream base is fully chilled, pour it into the pre-chilled bowl of your ice cream machine. Churn according to your manufacturer’s instructions. For my machine, it takes about 20-25 minutes. The ice cream will become thick, reaching the consistency of soft-serve. It’s so exciting to watch the liquid turn into delicious lemon ice cream!

8. Freeze until solid. Carefully spoon the freshly churned ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper directly onto the surface of the ice cream to prevent ice crystals. Transfer it to the freezer for at least 4 hours, or until it’s solid enough to scoop. This final freeze ensures your homemade lemon ice cream sets perfectly.

9. Serve and enjoy! Before serving, let your frozen lemon ice cream sit at room temperature for about 5 minutes. This allows it to soften slightly, making it much easier to scoop into bowls or onto cones. Get ready to enjoy the bright, zesty taste of your incredible homemade lemon ice cream!

Notes

Chef’s Secrets: Temper eggs slowly to prevent scrambling. Ensure ice cream maker bowl and custard base are thoroughly chilled (base at least 3 hours, bowl at least 24 hours) for creamier results.
Recipe Variations: Substitute Meyer lemons for a sweeter, more floral flavor. Adjust sugar to taste. Fold in crushed shortbread cookies or graham cracker crumbs for a “lemon meringue pie” feel. Swirl in raspberry or blueberry purée after churning. Add fresh berries as mix-ins.
Serving Ideas: Serve in a bowl, waffle cone, alongside pound cake, with scones, or as a topping for fresh fruit salad.

Prep Time: 15 minutes
Category: Dessert

Keywords: lemon ice cream, homemade, creamy, zesty, refreshing, dessert, ice cream recipe, frozen treat, citrus, sweet, tart