Rich, silky, and bursting with citrus brightness, this Lemon Custard Ice Cream is the perfect combination of creamy indulgence and refreshing tartness. Made with fresh lemon juice and zest, this slow-churned custard ice cream is pure summer in every bite!

Why You’ll Love This Recipe:

Real lemon zest and juice = bold, natural citrus flavor
Creamy custard base for a luxurious texture
Perfectly balanced — not too sweet, not too sour
Ideal for warm-weather desserts, pies, or scooping straight from the tub!

Ingredients

1½ cups (360 ml) whole milk
1½ cups (360 ml) heavy cream
¾ cup (150 g) granulated sugar, divided
5 large egg yolks
1 tbsp lemon zest (from 1–2 lemons)
½ cup (120 ml) fresh lemon juice (strained)
1 tsp vanilla extract
Pinch of salt

‍ Instructions

1️⃣ Warm the Base

In a medium saucepan, combine:

Whole milk
Heavy cream
Half of the sugar (about ⅜ cup)
Lemon zest

Heat over medium heat, stirring gently until steaming (don’t boil). Remove from heat and let infuse while you prepare the yolks.

2️⃣ Temper the Egg Yolks

In a separate bowl, whisk together:

Egg yolks
Remaining sugar
Pinch of salt

Slowly pour in a bit of the warm milk mixture while whisking to temper the yolks (prevent scrambling). Gradually add more until combined.

3️⃣ Cook the Custard

Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (about 170–175°F or 77–80°C).

4️⃣ Finish the Mixture

Remove from heat. Stir in:

Lemon juice
Vanilla extract

Strain the custard through a fine mesh sieve into a clean bowl to remove any zest or cooked egg bits.

5️⃣ Chill Completely

Cover the bowl and chill in the refrigerator for at least 4 hours or overnight until fully cold.

6️⃣ Churn & Freeze

Churn in an ice cream maker according to manufacturer instructions (usually 20–25 minutes).
Transfer to a freezer-safe container and freeze for at least 4 hours to firm up.

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 10–15 minutes
Chill Time: 4+ hours
Churn & Freeze: 4+ hours
Total Time: ~8 hours (mostly inactive)

Storage Tips

Store in an airtight container in the freezer for up to 2 weeks
For best texture, let sit at room temperature for 5 minutes before scooping

Nutrition (Per ½-cup Serving – Approx.)

Calories: 260
Carbs: 23g
Fat: 18g
Protein: 4g
Sugar: 21g

Tips & Variations

Add crushed graham crackers for a lemon pie vibe
Fold in blueberry compote or raspberry swirls for color and contrast
Use Meyer lemons for a slightly floral, less tart version

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Author: Douaa
Total Time: ~6 hours
Yield: About 1 quart (8–10 scoops)
Diet: Vegetarian

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Description

This Lemon Custard Ice Cream is rich, velvety, and bursting with citrus flavor. A classic egg-yolk custard base brings incredible creaminess, while lemon zest and juice add refreshing brightness. Perfect for summer days, lemon lovers, or elegant dinner desserts.