The best homemade lemon ice cream delivers tangy, creamy, lemony dessert perfection for the true lemon lover.
This citrus delight offers a crisp, tangy burst of lemon flavor balanced in a creamy custard-style base for the utmost lemon dessert.
Pure Lemon Flavor—Gimme that Tang
The ultimate lemon ice cream begins with the star ingredient—fresh lemons. Eureka and Lisbon lemons are widely available and offer the familiar assertive tart flavor. If you love lemons’ tang, stick with these classic varieties to make your ice cream.
On the other hand, if you want a more gentle approach, Meyer lemons provide a sweeter and more nuanced taste profile, perfect for those seeking a slightly less acidic bite. I find I can add less sugar when using Meyer lemons as well.Â
This recipe uses all the lemony things, including the juice, zest, and a splash of lemon extract, for the fullest lemon-flavored ice cream anywhere.
TIP: Organic, unwaxed lemons are ideal here since you’ll be using the juice and zest of the lemons.
Crafting the Perfect Base
The ice cream base sets the stage. For a luxuriously smooth texture, a custard base with egg yolks is the way to go, and the lemon perfectly balances the richness. Besides, we want all the velvety creaminess, this isn’t sorbet.
Finding the Sweet Spot with Honey
Now, for a delightful twist: we sweeten lemon ice cream with honey instead of sugar. Honey is a natural sweetener that pairs wonderfully with the citrus notes, offering a more complex taste experience. The key is to find the right honey that’s not overpowering; a light, floral honey best complements the lemon without dominating it.
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Do I have to use an Ice Cream Maker?
When using a custard base, you’ll need an ice cream maker for the best results. I use a simple 1.5 quart Cuisinart model that is super simple to use. I keep the tub in the freezer during summer months, so it’s always ready when I need it for our Peanut Butter Chocolate Ice Cream cravings.
However, if you don’t want to invest in an appliance, you can substitute lemon in this semifreddo recipe, or try this no-churn lemon ice cream recipe.
TIPS & Variations:
- Herbal Infusions: Infuse the ice cream mixture with fresh lavender or mint with the lemon zest for an herbaceous note that complements the lemon’s brightness.
- Lemon Curd Swirl: Add swirls of homemade lemon curd to your churned ice cream before freezing for an extra burst of lemon flavor and a lovely texture contrast.
- Cookie crumbles: Stir in crumbled lemon shortbread cookies when you transfer the ice cream to a container.
- Add limoncello for a unique lemon flavor; follow this limoncello ice cream recipe if you do.
- Use a flat container like a loaf pan vs. a tall one for easier scooping, as we did with this Coconut Sorbet.
Homemade Lemon Ice Cream for True Lemon Lovers
Ingredients
- 1 1/4 cups whole milk
- 4 whole egg yolks
- 2 tablespoons lemon zest finely minced
- 1/2 cup fresh lemon juice
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 1/4 cups heavy whipping cream
- pinch sea salt
Instructions
- In a saucepan, whisk egg yolks and milk until combined. While continuing to stir, heat over medium heat until just before simmering. Remove from heat and strain through a fine mesh strainer into a bowl. Cover with plastic wrap, pressing wrap on the surface of the custard. Place in the coldest part of the refrigerator for 2-3 hours, or until well chilled.
- In another bowl, mix the lemon zest, juice, honey, and extracts with a whisk until well blended. Refrigerate until ready to use.
- Once all the ingredients are well chilled, combine lemon syrup, custard, heavy cream, and salt in a mixing bowl or large measuring cup with a pour spout.
- Mix in an ice cream maker according to manufacturer’s directions; most take between 20-30 minutes.
- Serve immediately for soft serve ice cream or freeze in an air tight container for 2 hours for a firmer consistency.
Paula says
Oh the lemon! Loved every spoonful of this ice cream.
Alea says
All of these dishes look wonderful. The tiramisu is lovely – I’m sorry it did not turn out as you expected.
One Mother’s Day when my husband was in Test Pilot School, he not only forgot it was Mother’s Day, he forgot it was Sunday and went into work. The bachelors were there and said, “dude what are you doing here? don’t you know what day it is?” My husband told them he couldn’t believe he forgot it was Sunday and he was going to miss church and then they told him it was Mother’s Day and his wife was going to kill him. I had already bought him a grill for Father’s Day so I told the kids we were going to skip church and go to the store “so Dad can grill us some steaks while he eats crow tonight”. In the mean time he had driven home and discovered that I had left. When I drove up he was still in the drive way looking so sad and pathetic that I didn’t have the heart to be angry with him. Though I did cheerfully tell him that he was grilling steaks on my Mother’s Day present…and then I bought him an ice-cream maker for Father’s Day. 🙂
Judy Purcell says
Alea, that is funny! Keeping the grill and buying him an ice cream maker is what I call a win-win! My kids also knew I was not happy, they got to see the long-slow-simmer … but they also got to see the forgiveness, which is important. Thank you for sharing this story with me, I love hearing from others who can relate. 🙂
Raymund says
We had a nearly similar flavour of ice cream here in New Zealand called Limoncello cheesecake, it tasted so good I bet this will too!
Pati says
Loved sharing your “sitting on the hump Birthday” =). The pleasures and disappointments. Having said that, the Lemon ice cream was incredible. The POW of lemon did not fall flat like so many lemon desserts do…perfection! You protest too much about the Tiramasu. With the Lemon Ice Cream, you created a nice balance of sweetness to the tart.
Your favorite guinea pig~Pati
Judy Purcell says
Aw, thanks Pati, you were definitely responsible for a number of the highlights of the day. 🙂 Thanks for always cheering me on, friend, and tasting along side me.
sportsglutton says
Happy belated birthday Judy!! And I know oh too well about baking/cooking attempts not working out just right. On the bright side though, the garbage can will eat anything. 🙂
Have a wonderful weekend!
Barb Bamber says
First off.. Happy Birthday!! I love all your thoughts today.. your frank honesty.. we’ve all been there and definitely done the same. I like to be optimistic.. but try not to “plan all the details” in my head.. or there’s sure to be disappointment somewhere along the way. I’m learning to be more of a “my birthday’s going to be a great day…” and I leave it at that:) Your desserts.. yes both look stunning.. somethings look better than they end up tasting, but they should still be photographed, I think they’re a word of heart.. I mean art 🙂 xo Smidge
Judy Purcell says
Thanks Barb, I appreciate your sweet comment and that you can relate. I agree, some things do look better in the photo than they are, but each one is a work of the heart and worth a snap shot. 🙂
Caroline says
I would never complain about too much lemon in one post. The more the merrier! These desserts all look amazing. I want every single one! Happy belated birthday–hope you had a great one, Judy. 🙂
Judy Purcell says
I did, Caroline, thanks, it certainly ended well. Thanks for the belated birthday withes. 🙂
April @ The 21st Century Housewife says
This may not make you feel better, but your Lemon Tiramisu looks gorgeous, even it it didn’t taste right. It’s lovely of you to share so honestly. You are not the first one to attach a lot of importance to a birthday – I certainly do, and from conversations I have had with friends I think it is something most women do.
Thank you for the link to the ladyfinger recipe – I’ve been thinking about trying to make them. As for your Lemon Lover’s Ice Cream – wow! It sounds so delicious and what a mouthwatering photograph! Your presentation is gorgeous!
Thank you for another wonderful post, and Happy (Belated) Birthday 🙂
Judy Purcell says
Thanks April, for your encouragement and birthday wishes, I appreciate that! There were certainly wonderful moments throughout the day, but it is funny how certain little things can affect everything else–another lesson learned about holding things lightly. The ladyfingers were easier to make than I thought and instead of using a pastry bag for piping them on the pan, I just used a ziploc bag with the corner snipped instead. Worked great.
ChgoJohn says
Happy belated birthday, Judy, and sorry your tiramisu was such a disappointment. This lemon ice cream, however, sounds rich enough to make a fine substitute. I can’t wait for our weather to warm a bit so that I can make a batch. Thanks for sharing!
Judy Purcell says
Thanks John, it was a good thing I didn’t have a dinner party riding on it … whew! The ice cream was wonderful and we look forward to having it again on a warm summer evening.
Mary says
I’m sorry your special day was not all you hoped it would be. BUT it did have moments and then there is that gorgeous ice cream… I’ve bookmarked your recipe and will tryit really soon. I hope you have a good day. Blessings…Mary
Judy Purcell says
Thank you Mary, it did have wonderful moments and I still have some of the ice cream left to enjoy even now. 😉
Swathi says
This is indeed lemon lover’s dream, love this ice cream, wish I can take bite. Bleated birthday wishes to you.
Judy Purcell says
Thanks Swathi, for the birthday wishes, in the end it was all the lemon I’d hoped for. 🙂
Jay says
this should be in a museum, and better in my stomach!