How to Make Lemon Ice Cream

If you’re a fan of lemon desserts, then you’ll love this easy and delicious recipe for homemade Lemon Ice Cream. It’s so light and refreshing!

It doesn’t have the same mouth-puckering tartness of True Lemon Gelato, but it’s a close cousin. And it’s super creamy!


Lemon Ice Cream is a refreshing, sweet and tart dessert that is perfect for summertime. It is made with simple ingredients like lemon juice, lemon zest, heavy cream, half and half or whole milk, and sugar.

You can make lemon ice cream in an ice cream maker or in a blender. If you want to use a blender, start with a combination of cold liquid (lemon juice) and frozen solid (ice cream base).

This helps the blades bite into the ice cream more and is less likely to overheat the motor. It is also the best way to prevent ice crystals from forming in your ice cream.

Pour the mixture into your ice cream bucket or ice cream maker and churn according to the manufacturer’s instructions. You should have a smooth, creamy consistency.


Homemade lemon ice cream is easy to make and makes a delicious dessert for any summer occasion. It is a light and refreshing frozen treat that is creamy with the zest of fresh lemons.

The recipe calls for heavy whipping cream, milk and sugar. If you don’t have an ice cream maker, you can freeze the mixture in a shallow baking dish before serving.

If you are making the ice cream in your ice cream maker, it is a good idea to refrigerate the lemon ice cream for about 30-60 minutes before churning. This will make it easier to churn the mixture and ensure that your lemon ice cream is smooth and soft.

A simple no churn sorbet can also be made with this sweet and tart lemon ice cream base. To make the sorbet, you can either use a high-speed blender or chill a large shallow container in the freezer overnight before pouring in the lemon ice cream mix.

Lemon Zest

Freshly grated citrus zest is one of the most delicious additions you can make to a recipe. It packs a big flavor wallop no bottle of dried zest can match, and it’s an easy way to add some punch to baked goods.

Lemon zest is the yellow part of the peel, excluding the white pith. The pith is bitter and not-to-tasty, so it’s important to remove only the zest without removing the pith.

The best way to zest a lemon is with a microplane, which is a long skinny grater tool that is specifically made for zesting. This is a quick and easy way to get finely grated zest, but be sure to cover the zest side of your grater with plastic wrap before you begin to grate.

If you’re not comfortable using a grater, the easiest alternative to zesting a lemon is to use a sharp chef’s knife. Holding the lemon firmly in one hand on a cutting board and the knife in your dominant hand, start from the top of the fruit, slowly working your way around, removing the peel in strips.


If you are a fan of Lemon Ice Cream, then you’ll love this easy recipe for a homemade custard base. This ice cream has an extra creamy texture, and it’s made with egg yolks instead of milk, so it’s incredibly rich.

You’ll need a few extra ingredients to make the base of this ice cream, including whole milk and heavy whipping cream. You’ll also need granulated sugar, and a little bit of lemon zest.

To make this ice cream, you’ll first need to whisk together the egg yolks and granulated sugar until smooth and pale yellow in color. Next, add the milk, lemon zest and salt to a saucepan and bring it to a simmer over medium heat.

After the milk is simmering, you’ll add about 1/2 cup of it to the egg mixture and whisk constantly. This will temper the eggs, which means they won’t curdle when you add them to hot liquid. Once combined, add the tempered eggs back into the saucepan with the remaining hot milk.

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