This Easy Creamy Lemon Ice Cream is a refreshing treat that’s perfect for hot days. With just a few simple ingredients, you can whip up a smooth, tangy delight that cools you right down!
Key Ingredients & Substitutions
Heavy Cream: This adds richness to the ice cream. If you want a lighter version, you can use half-and-half, but it won’t be as creamy. I love the texture heavy cream gives; it makes the ice cream so smooth!
Whole Milk: For a creamier ice cream, you could substitute with more heavy cream or use 2% milk. I find whole milk gives just the right balance of creaminess without being too heavy.
Granulated Sugar: This sweetens the ice cream. If you’re looking to cut sugar, you can use alternatives like honey or maple syrup, but it may change the flavor slightly. I prefer granulated sugar for that classic taste!
Egg Yolks: These create a custard base. If you’re avoiding eggs, you can make a no-cook version by blending cream and milk with sweetened condensed milk. It won’t be as rich, but it still tastes great!
Lemon Juice & Zest: Fresh is best! If you don’t have fresh lemons, bottled lemon juice works, but the flavor won’t be as vibrant. I love the balance of tartness from the fresh lemons in this ice cream!
How Do You Temper Eggs Without Curdling Them?
Tempering eggs can seem tricky, but it’s important for getting that creamy, smooth base. Here’s how to do it safely:
- First, warm your cream mixture on the stove but don’t let it boil—just hot enough to steam.
- Slowly drizzle the hot cream into the whisked egg yolks while constantly stirring. This gradual heating helps prevent cooking the eggs too quickly.
- Once combined, pour the egg mixture back into the saucepan. Stir continuously over low heat until it thickens, which will take a few minutes. Be patient!
Following these steps will help ensure your ice cream comes out buttery smooth without any scrambled bits!
Easy Creamy Lemon Ice Cream
Ingredients You’ll Need:
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest (from about 2 lemons)
- A pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time and 4 hours of chilling plus 4 hours of freezing time. It’s a bit of a waiting game, but the results are well worth it!
Step-by-Step Instructions:
1. Prepare the Cream Mixture:
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar (about 3/8 cup). Place the saucepan over medium heat and stir occasionally, warming the mixture until it is hot but not boiling. Keep an eye on it to make sure it doesn’t bubble over!
2. Whisk the Egg Yolks:
While the cream is heating, take a separate bowl and whisk the egg yolks with the remaining sugar until the mixture is pale and slightly thickened. This will create a luscious base for your ice cream.
3. Temper the Eggs:
Now it’s time to mix! Gradually pour the hot cream mixture into the egg yolks while whisking continuously. This step is crucial to avoid cooking the eggs. It helps to slowly warm them up without scrambling them.
4. Cook the Custard:
Return the new mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula. You’re aiming for a custard that thickens enough to coat the back of your spoon (about 170-175°F or 77-80°C). Just remember: don’t let it boil!
5. Add Lemon Flavor:
Once thickened, remove the saucepan from heat, and carefully stir in the freshly squeezed lemon juice, lemon zest, and a pinch of salt. This is where the lemony goodness really shines through!
6. Strain for Smoothness:
To ensure a silky texture, pour the mixture through a fine-mesh sieve into a clean bowl. This will catch any cooked bits of egg and lemon zest, leaving you with a smooth custard.
7. Chill the Custard:
Cover the bowl with plastic wrap, pressing it down directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight if you prefer, to chill completely and let those flavors meld beautifully.
8. Churn the Ice Cream:
After chilling, pour the custard into your ice cream maker. Churn according to the manufacturer’s instructions, typically around 20-25 minutes, until it reaches a delightful soft-serve consistency.
9. Freeze Until Firm:
Transfer the ice cream to a freezer-safe container, cover it tightly, and freeze for a minimum of 4 hours, or until it’s nice and firm.
10. Serve and Enjoy:
When you’re ready, scoop out your creamy lemon ice cream into bowls or cones. Share with friends, or keep it all to yourself! Enjoy that refreshing, tangy flavor!
FAQ for Easy Creamy Lemon Ice Cream
Can I Use Milk Instead of Heavy Cream?
While you can substitute milk for heavy cream for a lighter version, it will affect the creaminess of the ice cream. For the best texture and flavor, I recommend sticking with heavy cream if possible!
What If I Don’t Have an Ice Cream Maker?
No worries! You can pour the chilled custard into a shallow dish and freeze it. Stir every 30 minutes with a fork for about 3-4 hours until it’s creamy and frozen. This will help break up any ice crystals and give a smoother texture!
Can I Make This Ice Cream Ahead of Time?
Absolutely! You can make the custard and store it in the fridge for up to 4 days before churning it. This is a great way to plan ahead for a gathering!
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It should stay good for about 2-3 weeks. Just let it sit at room temperature for a few minutes before scooping to make serving easier!
