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Close up three scoops of ice cream garnished with fresh lemon.

Lemon Ice Cream

Author: Sarah Brooks
This homemade lemon ice cream is made with a traditional custard base for velvety ice cream that's bursting with juicy lemon flavor.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Plus chilling time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert, Snack
Cuisine American, Austalian
Servings 6 serves (⅔ cup each)
Calories 438 kcal

Equipment

  • ice cream maker/churner

Ingredients

  • cups (145gms) sugar
  • 4 egg yolks from large eggs
  • ¾ cup (185mls) milk
  • 2 cups (500mls) thickened cream
  • ¾ cup (185mls) lemon juice
  • ½ tablespoon (15gms) glucose syrup

Instructions
 

  • Zest and juice the lemon. Strain the lemon juice.
  • If using a double boiler put water on to boil. Once boiled put the water in the pot to a simmer.
  • Add milk, cream and lemon zest to a separate small saucepan. Put the pot on medium-low until ti just comes to a simmer.
  • Add egg yokes and sugar to a medium bowl or stand mixer and beat together until pale.
  • Temper the egg yolks by slowly adding the warmed milk mix, blending well between each addition. Once combined add to the top of the double boiler. Add the lemon juice and glucose syrup and mix well.
  • *You can use a regular saucepan instead of a double boiler if you don't have one BUT you will need to use a very low heat and watch and stir it very frequently to prevent mix catching and the eggs scrambling.
  • Cook over a low heat, stirring frequently, making sure to scrap around the edges to prevent lumps.
  • Mix is ready when it starts to thicken and 'coats the back of a spoon' i.e. until it holds the line when you run your finger through it (don't burn your finger!). This could be anywhere from about five to fifteen minutes.
  • NB if the mix gets too hot or starts to steam or bubble too much remove the pot from the heat and continue stirring until it cools. If you cook the mix too hot you will scramble the eggs.
  • Remove from heat, put the top of the double boiler into a colander and allow to cool. Put a sieve over a heat-proof container and strain mix to strain out the lemon zest and remove any eggy bits. Cover and chill for at least four hours, preferably overnight.
  • Put your ice cream storage container in the freezer to chill. If using a self-refrigerating ice cream churner turn on ten minutes before using, otherwise take your freezer bowl out of the freezer at the last min.
  • Pour into ice cream churner and churn, it will be the consistency of soft serve when done. Quickly transfer to chilled container and freeze until firm.
  • To serve remove from the freezer, scoop and enjoy! Fabuiolus on its own or with a little lemon zest sprinkled over the top for extra tang. Delicious!

Notes

  • Eureka, Lisbon or Meyer lemons work well in this recipe, but you can experiment with different types if you can get them.
  • Glucose syrup is available from many supermarkets and specialty baking stores.  It greatly improves the texture and scoopability of the ice cream.  You can make the ice cream without it but the ice cream will set harder and you may need to put it in the fridge for five to fifteen minutes before serving to make it soft enough to scoop.
  • For extra strong lemony ice cream you can replace ¼ of the milk with extra lemon juice.  This gives it a wonderful strong punchy flavor but is not for everyone!  

Nutrition

Calories: 438kcalCarbohydrates: 34gProtein: 5gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 222mgSodium: 40mgPotassium: 163mgFiber: 0.1gSugar: 31gVitamin A: 1382IUVitamin C: 12mgCalcium: 106mgIron: 0.4mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: custard based ice cream
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