Homemade Creamy Lemon Ice Cream

Here’s a Homemade Creamy Lemon Ice Cream recipe that’s rich, tangy, and ultra-smooth — no ice cream maker required (but instructions for both with and without a machine are included)!

🍋 Homemade Creamy Lemon Ice Cream

🔹 Yield: About 1 quart (4 cups)

🔹 Prep Time: 25 minutes

🔹 Chill/Freeze Time: 6–8 hours or overnight

🔹 Equipment:

Mixing bowls
Electric mixer or whisk
Zester or microplane
Saucepan
Fine mesh strainer (optional)
Ice cream maker (optional)

📝 Ingredients

Lemon Base:

¾ cup (150g) granulated sugar
1 tablespoon finely grated lemon zest (from 2–3 lemons)
½ cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
Pinch of salt

Ice Cream Custard:

1½ cups (360ml) heavy cream (or double cream)
1 cup (240ml) whole milk
4 large egg yolks
⅓ cup (67g) granulated sugar

Optional Add-Ins:

Lemon curd swirl
Crushed meringue (for a lemon meringue ice cream)
Mint or basil for garnish

👨‍🍳 Step-by-Step Instructions

🔸 1. Make Lemon Sugar (Flavor Booster)

In a bowl, mix ¾ cup sugar with the lemon zest. Use your fingers to rub the zest into the sugar until it feels damp and fragrant. This releases lemon oil for extra flavor.

🔸 2. Juice the Lemons

Squeeze the lemons to get ½ cup lemon juice. Strain out seeds and excess pulp. Set aside.

🔸 3. Make the Custard Base

In a saucepan, heat the milk and cream over medium heat until steaming (not boiling).

In a separate bowl, whisk egg yolks with the ⅓ cup sugar until pale and thick.

Slowly drizzle the hot cream into the yolks while whisking (this tempers the eggs). Pour everything back into the saucepan.

Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon (about 170–175°F / 77–80°C). Do not let it boil.

Strain through a fine mesh sieve into a clean bowl to remove any curdled bits.

🔸 4. Combine Lemon + Custard

Let the custard cool to room temperature, then stir in the lemon sugar, lemon juice, and a pinch of salt.

Lemon juice can curdle dairy if added hot, so always let the custard cool first.

Cover and chill the mixture for at least 4 hours or overnight in the fridge.

🍦 Freezing Methods

▶️ Option 1: With Ice Cream Maker

Pour the chilled mixture into your ice cream maker.
Churn according to the manufacturer’s instructions (usually 20–25 minutes).
Transfer to a freezer-safe container and freeze for 2–4 hours to firm up.

▶️ Option 2: No-Churn Method

Whip 1 cup heavy cream to soft peaks.
Fold into the chilled lemon mixture.
Pour into a loaf pan or container.
Cover with plastic wrap and freeze for 6–8 hours or overnight.

💡 Tips & Variations

For a tangier flavor, add a spoonful of lemon curd into the base or swirl it in before freezing.
For texture, fold in crushed graham crackers, lemon cookies, or shortbread just before freezing.
For extra creaminess, use more heavy cream and less milk.
Don’t skip chilling the base — it improves the final texture and helps the mixture freeze faster.

🍋 Serving Suggestions

Serve scooped with a sprig of mint and lemon zest curls.
Pair with blueberry pie, lemon tart, or sugar cookies.
Drizzle with honey or a quick raspberry sauce for contrast.