Creamy Lemon Ice Cream

 Creamy Lemon Ice Cream via The Baker Chick

It’s National Ice Cream Month!!! I am aware that the month of July is going to be over soon, but that doesn’t mean I can’t have an Ice Cream bonanza for the next 9 days.  Also, I can’t turn my oven on as much as I used to due to the fact that it’s going to be 100 and humid today. My current “staying-cool” strategy is to prep what I’m baking, turn the oven on, run to a room with AC and then only sneak back to the kitchen to put the dish in and out. It works well! (Can’t handle baking while drenched in sweat.)

Anyway- when I made those S’mores Cupcakes earlier this week, I was left with a bowl of yolks that I couldn’t possibly waste. I don’t mind wasting the whites as much, but when the eggs are organic, yolks just seem to valuable you know? So- I started brainstorming an egg-yolk creation….pastry cream? too rich….lemon curd? maybe- but with what?…..Custard-style Ice Cream…..yes! I’ve been wanting to try using eggs in Ice Cream for awhile, and I had a bag of lemons so this was a winner.

This ice cream is super rich and creamy, which is well balanced by lots of lemon zest which makes it nice and tart. I actually like my lemon treats to be a little more on the sour side so next time I may leave out some of the sugar. But this recipe is great. Enjoy!

Creamy Lemon Ice Cream:
Print this Recipe
Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
3/4 cup sugar or 2/3 cup agave nectar
4 egg yolks
pinch of salt
1 cup milk
2 cups heavy cream

In a non-reactive bowl, mix the lemon zest, juice and sugar (or agave nectar). Refrigerate one to two hours to blend flavors
In a large bowl, slightly beat the egg yolks to break them up. Heat milk to a bare boil in a large heavy saucepan. Pour the milk over the eggs and return combined mixture to the saucepan and gently heat (do not boil) until the mixture coats the back of a spoon. Refrigerate for at least 2 hours. Combine milk mixture with heavy cream, salt and lemon mixture. Spin in your ice cream maker according to the manufacturer’s directions. (Freeze for and extra hour or two if you like your ice cream a little firmer!)

Source: Tartelette

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 Creamy Lemon Ice Cream via The Baker Chick  Creamy Lemon Ice Cream via The Baker Chick  Creamy Lemon Ice Cream via The Baker Chick

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  1. says

    I truly think an ice cream maker is my next purchase! Any recommendations?

    And as always, an amazing recipe. I hope to be able to try it soon!

  2. says

    I am a bit scared using “raw” eggs so I hope there is a way of leaving them out and still have tasty ice cream. Love the little specs of lemon in your ice cream.

  3. says

    It was hotter here in Boston than it has been in over 100 years! I could use a big bowl of this. The lemon flavour has to be extra refreshing.

  4. says

    Lilly- The eggs aren’t raw actually. You cook them in a saucepan with milk to form a custard of sorts. That is what makes the ice cream so creamy and delicious!

  5. says

    The first time I had lemon ice cream was in Michigan. It’s my father’s favorite. This one looks way better than the one I made for him once. His birthday is in March…..

  6. says

    Looks amazing. I, too, love a creamy custardy ice cream, and lemon is my favorite flavor (of everything). Glad to hear you saved the yolks… I read a post the other day where the author admitted to baking, eating one slice and then tossing the rest :( Creatively definitely won out with this ice cream.

  7. says

    Wow… this sounds perfect for the heat! I have been guzzling down ice cream, and I wish I had some of this yummy ice cream! Sounds really, really refreshing & delicious! Thanks for sharing this recipe…

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