Lemon Custard Ice Cream Recipe

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Homemade lemon ice cream with fresh juice and zest, creamy custard base, and an optional lemon curd swirl. Refreshing, tangy, and perfect for summer!

Prep Time20

Cook Time10

Chill time8

Total Time8 30

Course: Dessert

Cuisine: American

Servings: servings

In a saucepan, combine milk, cream, half the sugar (about ⅓ cup), and lemon zest. Heat over medium until steaming but not boiling.
1 cups whole milk, 2 cups heavy cream, ¾ cup granulated sugar, 1½ tbsp lemon zest
In a bowl, whisk egg yolks, remaining sugar, and salt until pale and thick.
4 large egg yolks, Pinch of salt
Slowly stream the warm milk/cream into the yolks while whisking. Return to the saucepan.
Stir constantly over medium heat until it thickens and coats the back of a spoon (170–175°F). Remove from heat.
Strain through a fine mesh sieve. Stir in lemon juice and vanilla.
½ tsp vanilla extract, ½ cup fresh lemon juice
Cover and chill the base for at least 4 hours or overnight until very cold.
Churn in your ice cream maker until soft-serve consistency (about 20–25 minutes).
Layer half the ice cream into a container, dollop in half the lemon curd (optional), and swirl gently. Repeat with remaining ice cream + curd. If you're not using the curd, just fill your container with the ice cream after churning it.
½ cup lemon curd
Cover and freeze 4+ hours or until firm.