This lemon ice cream is rich yet refreshing, with real lemon juice and zest for bold citrus flavor. It’s silky smooth, not icy, and perfect for summer desserts or special occasions.
⏱ Time & Servings
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Prep Time: 15 minutes
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Chill Time: 2 hours
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Churn Time: 20–25 minutes
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Freeze Time: 2–4 hours
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Servings: 6–8
🧾 Ingredients
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1 cup whole milk
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¾ cup granulated sugar
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Zest of 2 lemons
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¾ cup fresh lemon juice
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2 cups heavy cream
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1 tsp vanilla extract
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Pinch of salt
👩🍳 Instructions
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Infuse the Milk
In a saucepan over medium heat, combine milk, sugar, and lemon zest.
Heat until sugar dissolves (do not boil).
Remove from heat and let steep 10 minutes. -
Strain & Cool
Strain out lemon zest.
Stir in lemon juice, heavy cream, vanilla, and salt. -
Chill
Cover and refrigerate mixture for at least 2 hours (very cold base = creamy ice cream). -
Churn
Pour mixture into ice cream maker.
Churn according to manufacturer’s instructions (20–25 minutes). -
Freeze
Transfer to container and freeze 2–4 hours until firm. -
Serve
Scoop and enjoy!
🍽 Flavor & Texture
✔ Creamy, smooth texture
✔ Bright natural lemon flavor
✔ Perfect sweet-tart balance
✔ No icy crystals
⭐ Tips & Variations
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Extra creamy: Replace milk with half-and-half
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Lemon cheesecake vibe: Swirl in crushed graham crackers
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Blueberry lemon: Add blueberry compote ripple
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No machine: Freeze mixture, stirring every 30 minutes for 3 hours
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Dairy-free: Use coconut milk + coconut cream
📊 Nutrition (Approx. per serving)
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Calories: 320
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Fat: 24g
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Carbs: 25g
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Protein: 3g
