How to Make Lemon Ice Cream from Scratch

If you’re a lemon dessert lover, this homemade ice cream is about to become your new summer obsession. It’s bright, creamy, and bursting with the right amount of lemon flavor thanks to fresh lemon juice and zest. With a silky custard base and an optional swirl of lemon curd, every bite is tangy, refreshing, and perfectly sweet. Whether you swirl in lemon curd or keep it simple, this recipe is a dreamy treat for any lemon lover.

I personally used my yuzu curd to adds a little pop of citrus in there but any curd works. You really don’t need to add extra curd but the look and the flavor will be incredible if you chose that route.

Since you are here and love lemon ice cream recipes, check out these Crumbl Lemon Cheesecake Cookies, these Chilled Crumbl Lemon Bar Cookies, these Easy CRUMBL Lemon Glaze Cookies, or these Mini Lemon Cupcakes with Italian Buttercream.

Ingredients for this homemade lemon ice cream recipe

Here are the ingredients you will need to make this easy ice cream. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Whole Milk: thins out the heavy cream.
• Heavy Cream: creates the base.
• Granulated Sugar: sweetens the ice cream and enhances the flavor of the lemon.
• Large Egg Yolks: act as a thickening agent and provide a luxurious, creamy texture.
• Fresh Lemon Juice: adds an intense citrus flavor.
• Lemon Zest: provides a fresh lemon flavor and aroma that complements the sharp tartness of the juice.
• Vanilla Extract: adds depth and creates the perfect balance of flavors.
• Pinch of Salt: enhances all flavors in the ice cream and balances the sweetness.
• (Optional) Lemon Curd: introduces pockets of intense lemon flavor and is the best part of this recipe.

How to make Lemon Ice Cream with lemon curd at home

This is how you can make this homemade ice cream recipe. Make sure to scroll down to the recipe card at the end of this post for the complete step-by-step instructions! 

• In a medium saucepan, stir together the whole milk, heavy whipping cream, sugar, and the lemon zest. Warm the milk mixture over medium heat until the sugar dissolves and it’s hot and steaming, but make sure it doesn’t come to a boil.
• Meanwhile, in a separate bowl, whisk the egg yolks, the remaining sugar, and a pinch of salt until the sugar mixture becomes pale in color and thick in texture.

• Gradually pour the ice cream mixture into the yolks, whisking constantly to temper the eggs. Then pour everything back into the saucepan.
• Cook over medium heat, stirring nonstop with a wooden spoon or heat-safe spatula, until the custard thickens enough to coat the back of a spoon. Take the pan off the heat.

• Strain the custard through a fine mesh sieve into a clean bowl to remove any zest or cooked egg bits. Stir in the fresh lemon juice and vanilla extract.
• Cover the bowl and place it in the refrigerator the ice cream base for at least 4 hours, or preferably overnight, until it’s completely chilled.
• Once cold, churn the mixture in your ice cream machine according to the manufacturer’s directions until it reaches the texture of soft serve.

• Optional Lemon Curd Swirl: Spread half the churned ice cream into your freezer-safe container, scoop in half the lemon curd, and gently swirl it in. Repeat with the remaining ice cream and curd.
• Cover the container and freeze for at least 4 hours, or until the ice cream is set and scoopable.

Important Tips and Tricks for the best end result

• Zest the lemon first before juicing it. It’s a life-saving process if you do, and makes it very difficult if you juice it first.
• Make sure to add the hot cream mixture very slowly over the eggs. You want to bring the overall temperature up gradually as you stir.
• Be patient and chill the custard base in the fridge overnight if you can to really make sure it’s cold all the way through. This will help it freeze so much faster the next day.
• Pulling your cold ingredients out early and allowing them to warm up to room temperature will help them blend and combine more easily.
• Buy organic lemons if you can; they’re the best for making zest. If not, at least try to get unwaxed lemons from the grocery store.

Why do you need to make this easy recipe?

• This easy lemon ice cream is made with only all-natural, fresh ingredients.
• It’s the perfect summer dessert to beat the warm weather.
• This amazing recipe is better than any store-bought ice cream you’ll ever try.
• It’s a great after-dinner dessert that the whole family will enjoy.
• This fresh lemon ice cream is the tastiest and most refreshing of all lemon desserts.

Frequently asked questions – FAQ

How do I make the lemon curd?

This Lemon Curd Recipe is the exact one I used to swirl into this ice cream. If you’re short on time, I even have a Microwave Lemon Curd Recipe that’s ready in just a few minutes! Want something fancier? Try my yuzu curd instead!

How is this ice cream different from a sorbet?

The big difference between the two is the presence or absence of dairy or fat content. Lemon sorbet is dairy-free and made with just lemon juice, sugar, and water. 

What’s the best ice cream maker I should use?

I personally used the 1.5-quart Cuisinart ice cream maker for this recipe, but you can use any brand of the same size.

Can I use bottled lemon juice?

Real juice made from real lemons gives the best flavor. Bottled juice doesn’t compare but it is convenient when you don’t have fresh lemons on hand.

What’s the best way to store this ice cream?

Even though I used a loaf pan, the best thing would be an airtight container with a lid that has a good seal. Once it’s in the base of the container, you should lay a sheet of plastic wrap directly over the surface of the ice cream. This way there are two layers of defense against the freezer air to prevent ice crystals from forming.

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