Go Back
+ servings

Lemon Ice Cream

Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 15 minutes
8 hours
Total Time: 8 hours 30 minutes
Servings: 8 servings
Calories: 244kcal
Author: Shinee
Hold onto summer with a bowl of this tangy-sweet-creamy lemon ice cream! Refreshing and oh-so-addicting.
Print Recipe


  • ½ cup 120ml milk
  • ½ cup 100gr sugar
  • 4 egg yolks
  • Zest of 1 lemon
  • Pinch of salt
  • 1 ½ cup 360ml heavy cream
  • ½ cup freshly squeezed lemon juice from about 3 medium lemons


  • In a small saucepan, simmer milk and ¼ cup of sugar over medium low heat. Do NOT boil the milk.
  • In a separate bowl, beat the egg yolks with remaining ¼ cup of sugar, salt and lemon zest until nice and pale. To temper the egg yolk mixture, ladle some warm milk and whisk vigorously as you pour it. Now put the tempered egg yolk mixture back into the remaining milk. Continue to cook for about 10-15 minutes, stirring frequently. Don’t boil the mixture.
  • Pour the heavy cream into a medium bowl. Place a sieve over the bowl. Transfer the custard mixture into the heavy cream through the sieve and add lemon juice. Whisk the mixture until smooth. Cover with plastic wrap, making sure the plastic touches the custard. Cool completely. The custard can be refrigerated overnight.
  • Once the custard is cooled, pour it into the prepared ice cream maker and run according to your specific ice cream maker manual.
  • Transfer into airtight container, and store in the freezer.


Calories: 244kcal | Carbohydrates: 16g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 160mg | Sodium: 28mg | Potassium: 82mg | Fiber: 1g | Sugar: 14g | Vitamin A: 813IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg