🍋 Creamy Lemon Custard Ice Cream – A Bright and Dreamy Treat

If you’re looking for a dessert that’s silky, refreshing, and bursting with real citrus flavor, Creamy Lemon Custard Ice Cream is about to become your new obsession. ✨
Unlike typical ice creams, this recipe uses a luscious custard base that gives it an ultra-smooth, almost melt-in-your-mouth texture — and the zing from fresh lemons makes it the perfect balance of sweet and tangy.

Whether you’re cooling off on a hot summer day or simply craving something light yet luxurious, this homemade lemon ice cream delivers sunshine in every spoonful! 🌞

Ingredients You’ll Need 🛒

1 cup heavy cream 🥛
1 cup whole milk 🥛
¾ cup granulated sugar 🍚
4 large egg yolks 🥚
½ cup freshly squeezed lemon juice 🍋 (about 3–4 lemons)
1 tablespoon lemon zest 🍋✨
1 teaspoon vanilla extract 🌼
Pinch of salt 🧂

How to Make Creamy Lemon Custard Ice Cream 🍦

Step 1: Warm the Cream and Milk

In a medium saucepan, combine the heavy cream, whole milk, and half of your sugar. Warm the mixture gently over medium heat.
👉 Tip: You don’t want it to boil — just heat it until it’s steamy and tiny bubbles form around the edges.

Step 2: Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture turns light and pale.
This is where the magic starts: the sugar will help create that rich, custardy texture we love in old-fashioned ice creams.

Step 3: Temper the Eggs

Slowly — and I mean slowly — drizzle the warm cream mixture into the egg yolks, whisking constantly.
This step is called “tempering” and it’s super important: it gently warms the eggs so they don’t scramble.

Step 4: Cook the Custard

Once combined, pour everything back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula.
You’ll know it’s ready when the custard thickens enough to coat the back of the spoon (around 170–175°F if you’re using a thermometer).

Step 5: Add the Lemon Goodness

Remove the pan from the heat and stir in the fresh lemon juice, zest, vanilla extract, and a pinch of salt.
The smell at this point will be absolutely heavenly — bright, floral, and irresistible! 🍋

Step 6: Chill Thoroughly

Transfer your custard mixture into a clean bowl and cover it. Let it chill in the refrigerator for at least 4 hours — ideally overnight.
✅ This ensures it’s super cold, which is key for a smooth churn.

Step 7: Churn to Creamy Perfection

Once your base is fully chilled, pour it into your ice cream maker and churn according to your machine’s instructions (usually about 20–30 minutes).
You’ll see it transform into a thick, soft-serve consistency!

Step 8: Freeze and Enjoy

Scoop the soft ice cream into an airtight container and freeze it for a few hours until it’s firm.
Then… scoop, serve, and bask in that sweet citrusy bliss! 🍦🍋

Why You’ll Love This Lemon Custard Ice Cream 🍋💛

Ultra Creamy thanks to the egg yolk custard base
Fresh & Zesty Flavor from real lemon juice and zest
Homemade Goodness – no artificial flavors, only pure ingredients
Perfectly Balanced between sweet, rich, and tangy

Whether served on its own, with shortbread cookies, or topped with a drizzle of berry sauce, this ice cream is pure elegance in a bowl.

Pro Tips for the Best Lemon Ice Cream 🌟

Use Fresh Lemons: Bottled lemon juice won’t give the same bright flavor.
Chill Thoroughly: Always fully chill your custard before churning for the creamiest texture.
Zest Before Juicing: It’s much easier to zest the lemons before squeezing the juice out!
Add Texture: Stir in crushed graham crackers or candied lemon peel for a fun twist.

Final Thoughts 🍋✨

Homemade Creamy Lemon Custard Ice Cream isn’t just a treat — it’s an experience.
From the rich texture to the pop of citrus, it’s a dessert that feels luxurious yet fresh and simple. Once you try it, you’ll wonder how you ever lived without a batch tucked away in your freezer.

So grab some lemons, dust off that ice cream maker, and get ready to churn up a little bit of sunshine! 🌞