Lemon Custard Ice Cream
Creamy, tangy, and irresistibly refreshing, Lemon Custard Ice Cream is the perfect dessert to brighten any occasion. This decadent treat combines the richness of a classic custard base with the vibrant zing of fresh lemon juice and zest, creating a harmonious balance of sweet and tart flavors. Made with simple ingredients like heavy cream, egg yolks, and vanilla, this homemade ice cream boasts silky smoothness thanks to careful tempering and straining techniques. Ideal for summer gatherings or as a zesty palate cleanser, Lemon Custard Ice Cream is easy to make with an ice cream maker and requires a little patience for chilling and freezing. Serve it in bowls or cones, garnished with extra lemon zest for a picture-perfect finish that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 0.5 cup Lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, whisk together the heavy cream, whole milk, and 1/2 cup of the granulated sugar. Heat the mixture over medium heat until it is warm and steaming, but do not let it boil.
In a separate medium bowl, whisk together the egg yolks with the remaining 1/4 cup of granulated sugar until the mixture is pale and thick.
Slowly temper the egg yolks by whisking in a ladleful of the warm cream mixture, pouring it in a thin stream while constantly whisking. Repeat this process with one or two more ladlefuls of warm cream.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil.
Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a large bowl to ensure a silky smooth texture. Stir in the lemon juice, lemon zest, vanilla extract, and salt.
Let the custard cool to room temperature, then cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until completely chilled.
Once the custard is chilled, churn it in an ice cream maker according to the manufacturer's instructions. This step usually takes 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for 2-4 hours, or until firm enough to scoop.
Serve the Lemon Custard Ice Cream in bowls or cones, garnished with additional lemon zest if desired.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 165.9 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 437 mg | 34% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
