Published Jun 19th
Prep 15m Cook 20m Additional 12h 10m Ready In 12h 45m
Servings 10 servings Calories 314.5

Tart and tangy ice cream that is very refreshing in the summer!

Recipe Ingredients

  • 2 cups heavy whipping cream
  • 1 cup half-and-half cream
  • 1 ⅓ cups white sugar
  • 3 tablespoons grated lemon zest
  • 5 egg yolks
  • ¾ cup fresh lemon juice

Cooking Directions

  1. 1 Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
  2. 2 Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
  3. 3 Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

Nutrition Facts

  • Calories 314.5
  • Carbohydrate 27 g
  • Cholesterol 176.6 mg
  • Fat 22.6 g
  • Fiber 0.3 g
  • Protein 3.1 g
  • Saturated Fat 13.5 g
  • Sodium 32.3 mg
  • Sugar 23.1 g


  1. Truly haven't made this yet, but wanted to share a trick to wring the best flavor from the zest. Place the zest in a small bowl and sprinkle with the granulated sugar and let it sit for about an hour before adding it to the liquids to heat. The oils will be extracted and give - Read more ...
  2. Mmmmm, refreshingly tart, but not too tart. Just right sweet. A GREAT after dinner dessert because of it. But...I made a couple of (minor) deviations. I made a lemon-lime version, using half of each. Also, after juicing enough lemons and limes to get that 3/4 cup of juice I found I only had about half - Read more ...
  3. Fan flippin TASTIC! I have made this several different ways, beside just as written. It's great like it is, but we prefer to reverse the proportions of heavy cream and half-and-half, meaning one cup heavy cream and two cups of half-and-half. It's a bit less unctuous that way, with less cholesterol and fewer calories, allowing - Read more ...
  4. This is the second summer I've used this recipe and I can't get enough! I use a vegetable peeler to remove the zest and steep for more like 30 mins before adding the eggs. I refrigerate everything overnight, then strain the lemon zest before adding the juice and freezing. I also use a whole cup - Read more ...
  5. Didn't change a thing! If you don't like it lemony you can reduce the amount of lemon juice. Tastes like a lemon meringue pie filling but in ice cream form. Will try using it to make a lemon ice cream pie in graham cracker crust with sweetened whipped cream topping for a frozen dessert!
  6. I am a 100% lemon fan but I have to say this ice cream was just ok. I followed directions to the tee, and even strained the lemon zest like others suggested. It was good. I'm glad others enjoyed it but I will not be making it again. It did not taste like ice cream - Read more ...
  7. My mom bought me an ice cream maker, so I told her I'd bring ice cream for Easter. I made three kinds: marshmallow, blueberry, and this lemon recipe. This was BY FAR everyone's favorite. The tartness and creaminess are so delicious! I did strain the zest out, but I would definitely let it steep for - Read more ...
  8. My grandmother would always make homemade lemon ice cream when she was alive. Sadly, since she passed away no one has made lemon ice cream at gatherings. To fix the lemon ice cream craving, I searched Allrecipes for a recipe that would give a strong lemon essence and...I found it! I was momentarily hesitant to - Read more ...
  9. I'm not really sure why none of the 900-some people who have saved this recipe haven't reviewed it because it is amazing! I've never made ice cream before and my mom wanted lemon ice cream for her birthday, so I researched a ton of recipes and decided this is the one I would attempt. What - Read more ...
  10. OMG! Yum!!! I got an ice cream maker for Mother's Day and have used it to make sorbet so far. This was my first ice cream recipe. Lemon is one of my favorite flavors, so I was super excited to try this one! It is ridiculously good! Even though I had to substitute 1/2 cup - Read more ...

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