Lemon Ice Cream


Delicious refreshing lemon ice cream, perfect for a hot summer day. You can use lemon ice cream for various desserts and courses!

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Lemon ice cream
Veronique van Ohmydish

Made by Véronique

Published at 2017-08-27, this recipe is for 4 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 16-02-2021

1 hour 4 people Desserts
Lemon ice cream


(✓ Tip: click to check off)

  • 200 ml full fat milk
  • 200 ml heavy cream
  • 75 gram sugar
  • 2 lemons (zest and juice)
  • 5 egg yolks
Lemon ice cream ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • Ice cream maker, we used a "Magimic turbine a glace"
  • Electric mixer, or use a large bowl and whisk
  • Small saucepan
  • Silicone spatula
  • Citrus juicer
  • Grater

Lemon Ice Cream

1 hour 4 people Desserts

View the original recipe via:

Preparation -- 20 minutes

START by separating the egg yolks from the egg whites, use the remaining egg whites for another recipe such as a pavlova or a dessert with meringues.

You can store egg whites in the refrigerator for up to 2 days, or up to 3 months frozen. Grate the lemons and squeeze juice out of them. Mix heavy cream, full fat milk, lemon zest- and juice into a small saucepan.

Heat up using medium-high heat, make sure the mixture doesn't get too hot. Use a elecric mixer or a basic whisk to beat the egg yolks + 75 gram together until white and foamy.

Carefully pour the warm mixture together with the egg yolks while beating. The egg yolks will cook when beating too hard or too fast, so keep that in mind.

Pour the mixture back into the pan and cook using low heat. Keep stirring to prevent burning. It's best to use a silicone spatula for this, since you can use it to scrape the bottom of the pan without missing anything.

You'll notice when the mixture has been cooked well by running your finger through the spatula. If you can clearly see a clear stripe, it's ready.

Let the mixture cool off completely before pouring it into the ice cream maker.  

Lemon ice cream
Lemon ice cream

Finishing up the lemon ice cream -- 40 minutes

This is the easiest part of the recipe. Pour the mixture into the ice cream maker and turn it on for about 40 minutes, depending on how powerful the machine is.

Transfer the lemon ice cream into a airtight (plastic) container, store into the freezer. Enjoy!

Rank this recipe!
0 votes