Creamy Lemon Ice Cream
User Reviews
5
Creamy Lemon Ice Cream
Description
The Creamy Lemon Ice Cream recipe begins by blending egg yolks and sugar with prepared lemon curd, forming a smooth, sweet lemon paste. Milk, heavy cream, and freshly squeezed lemon juice are then whisked in for creaminess and additional acidity. The mixture is carefully heated over medium heat while whisking frequently until it reaches 165-170°F, ensuring the custard thickens without curdling. After cooling to room temperature and chilling thoroughly, the custard is churned in an ice cream maker following manufacturer instructions.
This approach yields a tangy, richly textured ice cream with bright lemon flavor from fresh juice and curd combined with smooth creaminess. It can be served immediately as soft-serve or frozen further for firmer texture. Toppings like fresh berries complement the lemon notes.
Optional variations include adding fresh raspberries or blueberry compote for fruit swirls, or infusing lavender to add herbal aroma. This ice cream pairs well with lemonade or as an adult float with spirits.
Ingredients
- 3 egg from large eggs, yolk
- 50 g white sugar ¼ cup
- 1 recipe for lemon curd about 1 ¼ cup
- 180 mL milk ¾ cup
- 240 mL heavy cream 1 cup. At least 35% fat content.
- 60 mL lemon juice ¼ cup. About 1 - 2 lemons, freshly squeezed
Instructions
- Place the egg yolks in a saucepan with the sugar and lemon curd. Whisk until you have a smooth paste.
- Whisk in the milk, cream and lemon juice, and mix well.
- Heat the custard over medium heat while whisking frequently, until it registers between 165 - 170 °F (or until the custard is steaming, but NOT boiling).
- Allow the custard to cool down completely to room temperature. Chill the custard for at least a couple of hours, OR overnight in the fridge.
- Churn the custard in your ice cream maker according to manufacturer’s directions. Then scrape the churned ice cream into a container, and let it freeze until hardened (OR have it as soft-serve ice cream immediately after being churned).
- Serve as is, or topped with fruits.
Notes
- Add fresh raspberries for a lemon-raspberry flavor or swirl in blueberry compote after churning for a blueberry ripple effect.
- Lavender can be infused into the custard before cooking to create a lemon-lavender ice cream variant.
- Serve alongside lemonade for a refreshing float or use with vodka or tequila spritzers for an alcoholic ice cream soda.
Nutrition Information
Show DetailsNutrition Facts
Serving: 51
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 411kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 186mg | 62% |
| Sodium | 175mg | 7% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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