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Refreshing Homemade Lemon Ice Cream Recipe

The creamiest lemon ice cream you will ever taste. Lemon curd becomes a silky custard, then is frozen until perfectly scoopable — a summer must-try.

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Did you know July is National Ice Cream Month? National Ice Cream Day falls on the third Sunday in July — so if you celebrated this year, what better way than with homemade lemon ice cream?

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This recipe comes from a favorite food friend and transforms simple ingredients into something extraordinary.

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You can develop your own ice cream or make one from another cook — I’d been longing to try this lemon ice cream since I first saw it.

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The base is straightforward: fresh lemons, sugar, eggs, butter and cream.

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Start by whisking eggs and lemon juice in a metal bowl or the top of a double boiler. Add sugar and butter, and warm the mixture over simmering water until it thickens into a lemon curd.

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Let the curd cool slightly, then whisk in heavy cream, a pinch of salt and a touch of lemon extract to brighten the flavor. Chill in the refrigerator for several hours or overnight, then churn according to your ice cream maker’s directions. For a firmer texture, freeze for a few hours after churning — it’s worth the wait.

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Scoop into bowls and enjoy!

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Lemon desserts are family favorites here — if you love lemon, try this rich and creamy ice cream. It’s likely to become an instant favorite.

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Ready? Let’s get to it.

Overhead of Lemon Ice cream in a blue bowl

Lemon Ice Cream

Silky lemon curd is blended with cream and frozen into the creamiest lemon ice cream — a bright, refreshing summer treat.
Prep Time
10 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 25 mins
Cuisine: American
Keyword: Lemon Ice Cream
Servings: 6 – 8
Calories: 465 kcal
Author: Michaela Kenkel

Ingredients

  • ½ cup fresh lemon juice (Meyer lemons recommended)
  • 2 Tablespoons unsalted butter
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon lemon extract
  • 2 cups heavy whipping cream
  • Pinch of salt

Instructions

  1. In a large metal bowl or the top of a double boiler, combine the lemon juice, butter, eggs and sugar.
  2. Set the bowl over a saucepan of simmering water. Whisk continuously until the sugar dissolves, the butter melts and the mixture thickens into a curd, about 15 minutes.
  3. Remove from heat and let the lemon curd cool slightly.
  4. Whisk in the lemon extract, heavy cream and a pinch of salt. Cover and refrigerate until thoroughly chilled, several hours or overnight.
  5. Stir well, then pour into your ice cream maker and freeze according to the manufacturer’s directions. The churned ice cream will be soft; transfer to the freezer for a few hours for a firmer texture.

Notes

Recipe adapted from Life Currents.

Nutrition

Serving: 1 | Calories: 465 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 34 g | Saturated Fat: 21 g | Cholesterol: 162 mg | Sodium: 68 mg | Sugar: 37 g

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Be sure to check out other ice cream recipes and enjoy experimenting — lemon is a fantastic flavor to highlight in frozen desserts.