Lemon ice cream

    Lemon ice cream


    5 people made this

    About this recipe: This lemon ice cream has both lemon juice and lemon zest added to give it a tart, refreshing flavour. The addition of a lot of cream and egg yolks makes it rich and smooth.

    Serves: 10 

    • 475ml whipping cream
    • 235ml single cream
    • 225g caster sugar
    • 3 tablespoons grated lemon zest
    • 5 egg yolks
    • 180ml fresh lemon juice

    Prep:15min  ›  Extra time:12hr chilling  ›  Ready in:12hr15min 

    1. Combine whipping cream, single cream, sugar and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
    2. Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir about 250ml of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Store in fridge overnight.
    3. Stir the lemon juice into the cold ice cream mixture. Freeze in an ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container. For best flavour results freeze for 4 hours before serving.
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    Reviews in English (61)


    I'm not really sure why none of the 900-some people who have saved this recipe haven't reviewed it because it is amazing! I've never made ice cream before and my mom wanted lemon ice cream for her birthday, so I researched a ton of recipes and decided this is the one I would attempt. What a great decision that was! This recipe was easy to make and tastes absolutely delicious!  -  18 Sep 2011  (Review from Allrecipes US | Canada)


    OMG! Yum!!! I got an ice cream maker for Mother's Day and have used it to make sorbet so far. This was my first ice cream recipe. Lemon is one of my favorite flavors, so I was super excited to try this one! It is ridiculously good! Even though I had to substitute 1/2 cup of Splenda for the sugar because I managed to run out with all the baking I've been doing, it came out with a nice balance of tart and sweet. Creamy, delicious, a winner!  -  22 Jun 2011  (Review from Allrecipes US | Canada)


    My grandmother would always make homemade lemon ice cream when she was alive. Sadly, since she passed away no one has made lemon ice cream at gatherings. To fix the lemon ice cream craving, I searched Allrecipes for a recipe that would give a strong lemon essence and...I found it! I was momentarily hesitant to try it because of the low number of reviews, but with the high number of saves and the use of natural lemon zest/juice, I decided to try it. This ice cream is AMAZING. It is so delicious and is better than anything bought in the store. I only had 1/2 cup of the lemon juice, it was still very present in the ice cream! My daughter, who loves lemons on their own, this is awesome ice cream. She's eating a scoop right now trying to make it last. I wonder how even more delicious this would have been with the actual amount of juice it called for in the recipe. The only negative for her, but not for me, is one that is easily remedied. She would have preferred less zest. The zest is needed to give a strong lemon flavor but you can always strain it out after cooking if you don't want it in your ice cream. (Think of it as lemon flavored coconut.) This recipe is the only recipe I will use for lemon ice cream. No artificial flavors or ingredients, just pure lemon deliciousness!  -  25 Feb 2012  (Review from Allrecipes US | Canada)

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