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If you’ve never had homemade Lemon Ice Cream, you’re in for a treat. It’s creamy and rich like a classic custard-style ice cream, but the fresh lemon juice and zest give it a bright, tangy kick that’s super refreshing—especially on a hot day. I love the balance of flavors: the lemon cuts through the richness of the cream and egg yolks, and a splash of vanilla softens everything out.
This recipe is pretty simple, but it tastes like something you’d get at a fancy little gelato shop. I start with a basic custard made from whole milk, heavy cream, sugar, and egg yolks, then stir in lots of fresh lemon juice and zest for that citrusy punch. Let it chill, churn it up, and you’ve got the perfect summer scoop. You can churn it in a traditional ice cream machine or use a Ninja Creami if you have one—it works great both ways. I like serving it topped with some crumbled lemon cookies or scooped up on a cone, but honestly, I’ve been known to eat it straight from the container.
Lemon Ice Cream
Bright, creamy, and full of citrusy flavor, this homemade lemon ice cream is the perfect balance of rich and refreshing. Made with real lemon juice and zest, it churns beautifully in a traditional ice cream maker or a Ninja Creami.
Ingredients
- 1 C. sugar
- 4 egg yolks
- 2 C. whole milk
- 1 C. heavy cream
- 1/2 C. fresh squeezed lemon juice
- 2 tsp. vanilla extract
- pinch sea salt
- 1 Tbls. lemon zest (or more if you want)
Instructions
Make the Ice Cream Base: In medium saucepan, add egg yolks and sugar and briefly whisk together to combine. Add heavy cream and milk, whisk to combine. Heat mixture over medium heat while continuing to stir until mixture thickens and coats the back of a wooden spoon. Swipe your finger across the mixture on the back of the spoon and if the edges stay put, it’s ready. If you have a candy thermometer cook to 170º
Remove from heat and add lemon juice, vanilla and pinch of salt. Stir to combine.
Pour mixture through a sieve into a bowl (this will remove any cooked egg pieces, if any). Stir lemon zest into ice cream mixture and set the bowl in an ice bath for about 30 minutes to cool down (stir occasionally). Let mixture chill overnight in refrigerator before churning.
Churn the Ice Cream: Pour ice cream mixture into ice cream maker and process according to your ice cream maker’s instructions. Pour churned ice cream into freezer container. Cover and freeze until firm.
If using a Ninja Creami, pour the ice cream mixture once its cooled into the Ninja Creami pint containers and freeze overnight. Spin on ice cream setting. Eat right away or freeze to firm up as desired.
