Once you make Homemade Fresh Lemon Ice Cream you’ll never go back to store-bought! Made with fresh cream, lemon zest, milk and eggs this lemon ice cream is bursting with bright fresh citrus flavor! Best of all you only need 5 ingredients!

lemon ice cream in loaf pan
Kelley Simmons Kelley’s Tips

How to Make the Best Lemon Ice Cream

  • Don’t skip straining. Straining the custard removes zest bits and any cooked egg pieces for an ultra-smooth texture.
  • Temper the eggs slowly. Add the hot milk mixture gradually while whisking to avoid scrambling the yolks.
  • Cook to the right thickness. The custard should coat the back of a spoon (around 190–195°F) for that rich, creamy base.
  • Use full-fat dairy. Whole milk and heavy cream give the best texture and prevent iciness.
  • Freeze to set. Let it firm up for a few hours after churning for the perfect scoop.
Kelley

Ingredients for Lemon Ice Cream

ingredients for fresh lemon ice cream
  • Whole milk: Forms the base of the custard and keeps the texture smooth and creamy.
  • Granulated sugar: Sweetens the ice cream and helps create a softer, scoopable texture.
  • Lemons (zest): Adds bright, fresh citrus flavor, be sure to zest only the yellow part to avoid bitterness.
  • Egg yolks: Create a rich, velvety custard and give the ice cream its creamy consistency.
  • Heavy cream: Adds richness and helps make the ice cream extra smooth and luscious.
  • Salt: Just a pinch enhances the lemon flavor and balances the sweetness.

How to Make Lemon Ice Cream

  1. Simmer: Add milk, sugar and lemon zest to a medium saucepan and bring to a simmer, stirring occasionally. Once mixture begins to bubble remove from heat.
  2. Whisk mixture with egg yolks: Add egg yolks to a large bowl, set aside. Strain milk through a sieve into the bowl with egg yolks while whisking.
zesting lemon into cream and milk mixture in saucepan
whisking egg yolks in clear glass bowl
  1. Heat: Return mixture to the pot and heat stirring constantly with a silicone spatula until the mixture reaches 192°F and thickens. Remove from the heat and stir in heavy cream.
  2. Churn: Add mixture to the ice cream maker and churn (freeze the bowl ahead of time if required). Then, transfer to a container and freeze for about 3 hours, or until set.
cooking egg custard mixture in a small saucepan
homemade lemon ice cream churned in an ice cream machine

Lemon Ice Cream FAQ

Do I have to use an ice cream maker for this recipe?

Yes, this recipe is made specifically for an ice cream maker and isn’t intended for a no-churn method.

Can I add mix-ins?

Absolutely! Lemon ice cream pairs beautifully with fresh blueberries, crushed graham crackers, homemade mini cheesecakes, or shortbread cookies, or white chocolate chips. Add them in the last few minutes of churning.

homemade lemon ice cream with lemon zest on top

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    Recipe

    Lemon Ice Cream

    Bright, creamy, and full of fresh citrus flavor, this lemon ice cream is sunshine in every scoop! It’s rich, smooth, and perfectly balanced between sweet and tangy, ideal for a refreshing dessert.
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Churning and freezing: 3 hours 20 minutes
    Total Time: 3 hours 35 minutes
    Serves 8 servings
    Rate Print

    Ingredients 

    • 1 1/2 cups whole milk
    • 1 cup granulated sugar
    • 3 lemons zested
    • 5 egg yolks
    • 1 1/2 cups heavy cream
    • pinch salt

    Instructions

    • Add milk, sugar and lemon zest to a medium saucepan and bring to a simmer, stirring occasionally. Once mixture begins to bubble remove from heat.
    • Add egg yolks to a large bowl, set aside.
      Strain milk through a sieve into the bowl with egg yolks while whisking.
    • Return mixture to the pot and heat stirring constantly with a silicone spatula until the mixture reaches 192°F and thickens.
    • Remove from the heat and stir in heavy cream.
    • Add mixture to the ice cream maker and churn. If your ice cream maker requires freezing a bowl then you will need to chill the ice cream bowl for at least 3 hours overnight before adding to ice cream maker.
    • Once the ice cream is churned transfer to a container then freeze for 3 hours to set then enjoy! Makes 6-8 servings of about 1/2 cup each.

    Notes

    • Don’t skip straining. Straining the custard removes zest bits and any cooked egg pieces for an ultra-smooth texture.
    • Temper the eggs slowly. Add the hot milk mixture gradually while whisking to avoid scrambling the yolks.
    • Cook to the right thickness. The custard should coat the back of a spoon (around 190–195°F) for that rich, creamy base.
    • Use full-fat dairy. Whole milk and heavy cream give the best texture and prevent iciness.
    • Freeze to set. Let it firm up for a few hours after churning for the perfect scoop.

    Nutrition Information

    Serving: 1servingCalories: 312kcalCarbohydrates: 29gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 177mgSodium: 35mgPotassium: 124mgFiber: 0.01gSugar: 29gVitamin A: 893IUVitamin C: 0.4mgCalcium: 101mgIron: 0.4mg

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