The Ultimate Guide to Making Lemon Ice Cream

Lemon ice cream is a delightful balance of sweet and tangy flavors, offering a refreshing treat that’s perfect for warm weather or any time you crave something citrusy and creamy. Whether you prefer a classic churned version, a no-churn option, or a dairy-free alternative, this guide covers everything you need to know. Let’s dive into these delicious recipes!

Classic Churned Lemon Ice Cream

This traditional method results in rich, creamy ice cream with a smooth texture. It requires an ice cream maker but is well worth the effort.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Prepare the custard: In a saucepan over medium heat, combine the milk, heavy cream, and half of the sugar. Heat until steaming but not boiling (about 170°F / 77°C), stirring occasionally.
2. Temper the eggs: In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Slowly add a ladleful of the hot milk mixture to the egg yolks while whisking continuously.
3. Cook the custard: Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 175°F / 80°C). Remove from heat.
4. Add flavorings: Stir in the lemon juice, lemon zest, vanilla extract, and salt. Strain the mixture through a fine-mesh sieve to remove any curdled bits.
5. Chill the base: Cover and refrigerate for at least 4 hours or overnight until completely cold.
6. Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
7. Freeze and serve: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.

No-Churn Lemon Ice Cream

This easy recipe requires no ice cream maker and still delivers a luscious, creamy texture.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions:

1. Whip the cream: In a large bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form (about 3-5 minutes).
2. Combine ingredients: Gently fold in the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract.
3. Freeze: Pour the mixture into a loaf pan or airtight container, cover, and freeze for at least 6 hours or overnight.
4. Serve: Scoop and enjoy!

Dairy-Free Lemon Ice Cream

This dairy-free and vegan-friendly version is just as creamy and delicious as the original.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1 can (13.5 oz) coconut cream
• 3/4 cup granulated sugar or maple syrup
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Combine ingredients: In a blender, mix all the ingredients until smooth.
2. Chill: Refrigerate the mixture for at least 2 hours to ensure it’s cold before churning.
3. Churn the ice cream: Pour into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. Freeze: Transfer to an airtight container and freeze for at least 4 hours before serving.

Lemon Sorbet for a Lighter Option

If you want a refreshing, dairy-free alternative, lemon sorbet is the way to go!

Ingredients:

• 1 cup water
• 3/4 cup granulated sugar
• 1 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest

Instructions:

1. Make the syrup: In a saucepan over medium heat, combine the water and sugar. Stir until the sugar is dissolved, then remove from heat and let cool.
2. Combine ingredients: Stir in the lemon juice and zest.
3. Chill and churn: Refrigerate the mixture for at least 2 hours, then churn in an ice cream maker for about 20 minutes.
4. Freeze: Transfer to an airtight container and freeze for at least 3 hours before serving.

Tips for the Best Lemon Ice Cream

• Use fresh lemons for the best flavor.
• Chill your ingredients before churning to achieve a smoother texture.
• Don’t over-churn to avoid icy texture.
• Store properly in an airtight container to prevent freezer burn.

Enjoy your homemade lemon ice cream