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5.0 from 3 votes

Creamy Lemon Ice Cream

Easy recipe for lemon ice cream, made with the best lemons and extra creamy with 8 egg yolks. Serve with strawberries and homemade macarons for a creamy, elegant French dessert. Recipe requires an ice cream maker.

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 10 people
Calories: 192 kcal
Course: Dessert , Snacks
Cuisine: French , British

Ingredients

  • 300 ml (11 floz/ 1¼ cups) whole milk (full fat)
  • 200 ml (7 floz/0.85 cups whipping or heavy cream
  • 2 large fresh lemons - zest only unwaxed/organic
  • 100 g (3½oz/½ cup) caster sugar
  • 8 egg yolks organic
  • 1 tablespoon dried milk
  • 1 tablespoon limoncello (optional, or replace with lemon juice)

Instructions

    Cup of Yum
  1. Cool a bowl in the fridge until step 5.
  2. In a medium saucepan, heat together the milk and cream with the lemon zest.
  3. In a separate bowl, whisk together the sugar, dried milk and yolks until pale and creamy.
  4. Pour the warmed cream over the mix and return to the pan over a medium heat, whisking constantly until the cream thickens. It’s ready when it can coat a spoon.
  5. Pour the mixture into the cooled bowl and leave to cool in the fridge for at least 2 hours.
  6. Once chilled, transfer the mixture to an ice cream maker and churn until ready (following manufacturer's instructions). Spoon in to an ice cream carton, seal and freeze for about 2 hours or more.

Notes

  • Tip for grating lemon zest: ensure lemons are organic and not waxed, washed and dried. Grate the yellow zest finely and avoid grating the white pith underneath, as this is bitter.
  • Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.