Bright & Zesty Homemade Lemon Ice Cream with Swirls of Lemon Curd

Experience the ultimate citrus delight with our incredible homemade lemon ice cream. This recipe is a true celebration of fresh lemon flavor, offering a double dose of zesty goodness in every creamy spoonful. We’ve perfected a luscious, Philadelphia-style ice cream base, free from egg yolks, and infused it with vibrant lemon zest. Then, we swirl in generous ribbons of tangy, homemade lemon curd, creating a dessert that’s bright, refreshing, and utterly irresistible. Perfect for a warm summer day or whenever you crave a burst of sunshine, this easy-to-make lemon ice cream will become your new favorite treat.

This Easy Ice Cream Packs a Double Dose of Lemon Flavor!

Our homemade lemon ice cream recipe doesn’t skimp on lemon flavor; it celebrates it! It’s light, wonderfully refreshing, and the absolute perfect dessert for a hot summer day, or whenever you crave that bright, sunny citrus taste.

⏱️ EASE: Forget complicated techniques! This easy lemon ice cream is as simple as zesting and stirring. We use a Philadelphia-style ice cream base, which means there are no egg yolks to temper. This simplifies the process immensely, making it accessible even for novice dessert makers. If you can zest a lemon and gently stir ingredients together, you’re well on your way to enjoying this luxurious dessert.

🍋 FLAVOR: Prepare for an explosion of lemon! Fresh lemon zest is steeped in the creamy ice cream base, infusing it with an intense, aromatic citrus essence. But that’s not all – generous pockets of tangy, vibrant homemade lemon curd are lovingly swirled throughout, ensuring this homemade ice cream recipe tastes profoundly lemony through and through. It’s a truly bright, punchy, and utterly delightful flavor profile.

🍨 TEXTURE: Indulge in a delightfully creamy and smooth ice cream that melts perfectly on your tongue. The secret lies in our carefully balanced Philadelphia-style base, which achieves a luxurious creaminess without the fuss of eggs. This smooth base is beautifully complemented by the rich, silky texture of the zesty lemon curd swirls, creating a truly treat-like experience in every spoonful.

💡 TOP TIPS: Plan ahead! Success with homemade ice cream hinges on proper chilling. Don’t forget to chill your ice cream base thoroughly and ensure the bowl of your ice cream maker is frozen solid well in advance. This crucial preparation prevents ice crystals and promotes proper churning for that perfect creamy consistency. And seriously: go for the homemade lemon curd. It makes an unparalleled difference in flavor and vibrancy that you won’t regret.

Happy cooking! xo, Emily

Ready to make a batch? Here’s what you need to get started…

Simple Ingredients To Get Started

Creating sensational homemade lemon ice cream begins with a few key ingredients. Each component plays a vital role in achieving the perfect creamy texture and vibrant lemon flavor. Here’s a detailed look at what you’ll need:

• Heavy Cream: The cornerstone of any truly rich and indulgent ice cream is heavy whipping cream. Its high-fat content is absolutely essential for achieving that signature creamy, decadent texture we all crave. Skimping on the fat will result in an icier, less satisfying consistency, so embrace the richness here for the best results!
• Whole Milk: To perfectly balance the richness of the heavy cream, we incorporate a bit of whole milk. This ensures a wonderfully balanced consistency that isn’t overly heavy. It’s crucial to use whole milk; I do not recommend using low-fat or skim milk here, as their higher water content can lead to a watery or icy texture in your final ice cream.
• Granulated Sugar: The beauty of lemon ice cream lies in the delicate dance it performs to strike the perfect balance between tart and sweet. We use just enough granulated sugar to sweeten the ice cream, allowing that punchy, bright lemon flavor to truly shine without being overwhelmed. This careful balance is what makes this dessert so refreshing.
• Fresh Lemon Zest: You absolutely must use fresh lemons for fresh lemon zest! The zest contains the essential oils that deliver the most intense and authentic lemon aroma and flavor. When zesting, try to only get the bright yellow peel and avoid the bitter white pith underneath for the purest lemon taste. Also: be sure to pack down the zest in your measuring spoon to make sure you really get enough of this flavor powerhouse!
• Corn Syrup: Ah, a sometimes polarizing ingredient, I know, but it’s performing a truly helpful job here! The unique molecular structure of corn syrup acts as an anti-crystallization agent. This means it prevents large ice crystals from forming in the ice cream, creating a softer, less icy, and wonderfully more scoopable lemon ice cream. It’s a small addition for a significant improvement in texture!
• Vanilla Extract & A Pinch of Salt: These aren’t just minor additions; vanilla extract and a tiny pinch of salt are crucial flavor enhancers that elevate the ice cream in every way. Vanilla adds a subtle warmth and depth that complements the lemon beautifully, while salt sharpens and brightens all the other flavors, bringing them into perfect harmony.
• HOMEMADE Lemon Curd: Last, but certainly not least, is our homemade lemon curd recipe. DO NOT use store-bought here. Our homemade version only takes about 20-25 minutes to make and boasts a significantly more vibrant color and intense, fresh flavor than anything you’ll find at the store. It creates the perfect, irresistible lemon curd ripple throughout this easy ice cream recipe.

Our Favorite Ice Cream Maker

A reliable ice cream maker is a game-changer for homemade frozen desserts. We’ve proudly owned this Cuisinart ice cream maker for more than 12 years, and it’s still going strong, churning out batch after batch of deliciousness. It takes up less counter space than some other models on the market, making it practical for any kitchen, and it consistently works well for most homemade ice cream recipes, including this lemon masterpiece. Investing in a quality machine ensures a smooth and enjoyable ice cream-making experience every time.

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How To Make Homemade Lemon Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. At LEAST 24-48 Hours Before, Freeze Ice Cream Maker. This is a critical first step that often gets overlooked. If needed, make sure to freeze the freezer bowl or insert for your ice cream machine in advance. A perfectly frozen bowl is essential for the ice cream to churn properly and develop its creamy texture. Without it, your ice cream might remain liquid or become icy.
2. Combine Sugar & Lemon Zest in a medium saucepan. Use your clean fingers to rub the zest into the granulated sugar until it becomes fragrant and takes on a pale yellow hue. This simple technique, known as ‘zesting sugar,’ releases the essential oils from the lemon peel, deeply infusing the sugar with intense lemon aroma and flavor, making your ice cream profoundly lemony.
3. Add Cream, Milk, Corn Syrup, and Salt to the lemon-infused sugar mixture in the saucepan. Stir gently with a whisk or spoon until all the ingredients are thoroughly combined. The corn syrup will play a crucial role in preventing ice crystals, contributing to a smoother final texture.
4. Steep. Place this mixture over medium-high heat. Bring it almost to a simmer, heating until the mixture is steaming and you hear it beginning to bubble around the edges, just before it reaches a full boil. Ensure the granulated sugar is completely dissolved. Remove the pan from the heat immediately, stir in the vanilla extract, and then let it steep for at least 30 minutes as it cools down to room temperature. This steeping process allows the lemon flavor to deepen and fully meld with the dairy.
5. Chill Ice Cream Mixture. Transfer the cooled mixture to an airtight container or a large liquid measuring cup, cover it tightly, and refrigerate for a minimum of 4 hours, or until it is very cold. For optimal results and the most developed lemon flavor, chilling overnight is even better. It’s absolutely essential that the base is thoroughly chilled before churning; a warm base will not churn correctly and will result in a poor texture.
6. STRAIN the ice cream mixture through a fine mesh sieve into a clean bowl. This important step removes the lemon zest, which, while crucial for flavor infusion, can sometimes interfere with the ice cream maker’s churning mechanism by clumping together. Straining ensures a smooth churn and a silky finished product.

7. Churn Ice Cream according to your specific ice cream maker’s instructions. For most standard machines, this means placing the chilled insert into the ice cream maker, turning it on, and then slowly pouring the thoroughly cold and strained ice cream mixture into the spinning, chilled insert. Cover and let it churn for approximately 25-30 minutes, or until the ice cream reaches the consistency of a thick, rich soft-serve. Churning time can vary based on your machine and the initial temperature of your base.
8. Layer Ice Cream. Once churned, gently transfer about half of the soft ice cream mixture into a freezer-safe container. Dollop half of your prepared homemade lemon curd generously across the surface of the ice cream. Carefully cover this layer with the other half of the ice cream mixture. Finish by dolloping the remaining lemon curd on top and use a butter knife or skewer to gently swirl the mixture in a few figure-eight motions. Be careful not to over-swirl, as you want to maintain distinct, vibrant ribbons of curd throughout the ice cream.
9. Freeze. Cover the container tightly. For the best results and to prevent freezer burn, I highly recommend pressing a layer of plastic wrap directly onto the surface of the ice cream before securing the lid. This extra insulation helps maintain freshness. Freeze for 4-6 hours, or until the ice cream is firm enough to scoop to your liking.
10. Serve & Store. Your magnificent homemade lemon ice cream is now ready to be enjoyed! Scoop it into cones or bowls and savor every bright, creamy bite. Any leftover lemon ice cream should be stored in the airtight container in the freezer. While it’s best enjoyed within a week for optimal texture, it will keep for up to two weeks, though it may become slightly harder over time.

FAQ + Tricks For The Best Lemon Ice Cream

USE MY HOMEMADE LEMON CURD. This is truly our number one trick for making an exceptional lemon ice cream. I pinky promise it makes a WILD difference here to make your own lemon curd. Store-bought lemon curd will almost always have a muted color, a more gelatinous texture, and a flavor that is nowhere near as vibrant and lemony as our homemade version. It only takes about 20-25 minutes to make from scratch, and the result tastes SIGNIFICANTLY better than anything you’ll find in a jar at the store. It’s an effort well worth making for this recipe!

AVOID METAL CONTAINERS! When it comes to storing your freshly made lemon ice cream, I strongly advise against using metal containers. Lemon, due to its acidity, can react with prolonged exposure to metal. This chemical interaction can unfortunately cause your beautifully crafted ice cream to develop a strong, unpleasant metallic flavor, compromising its delicate citrus notes. To preserve the pure, bright taste, I only recommend storing your ice cream in glass, plastic, or other non-reactive, freezer-safe containers.

Can I Add Lemon Juice? While fresh lemon juice is undeniably delicious and full of bright flavor, I generally do not recommend adding it directly to the ice cream base. Lemon juice, being highly acidic, has a tendency to cause the milk proteins in your ice cream base to curdle or separate, which can result in a grainy, unpleasant, or even icy texture. If you DO want to incorporate a touch of extra tanginess, I recommend ONLY stirring in a maximum of 2-3 Tablespoons of fresh lemon juice RIGHT before churning. This minimizes the contact time and gives you the best chance for good results, but proceed with caution!

More Yummy Ice Cream Treats To Try

Craving more frozen delights? Explore these other fantastic ice cream-inspired recipes that are sure to satisfy your sweet tooth:

Gluten-Free Cookie Ice Cream Sandwiches

Homemade Chocolate Syrup

Knickerbocker Glory

Classic Hot Fudge Sundae

Recipe Card

Lemon Ice Cream With Lemon Curd Swirl

Author: Emily Dixon, Sweets & Thank You

This easy lemon ice cream packs a double dose of lemon flavor! From the creamy lemon base to the pockets of zesty homemade lemon curd, it’s a lemon delight from start to finish!

Prep Time: 30 minutes

Cook Time: 15 minutes

Chill Time: 10 hours

Total Time: 10 hours 45 minutes

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Servings: 1 Quart Ice Cream

Equipment

• 1 1-Quart Ice Cream Maker Make sure to freeze the bowl or insert, as needed!

Ingredients

• 2 cups heavy whipping cream
• 1 cup whole milk
• ⅔ cup granulated sugar
• 3 Tablespoons fresh lemon zest (from 2-3 lemons)
• 2 Tablespoons corn syrup (see notes)
• ½ teaspoon vanilla extract
• 1 pinch salt (less than 1/8 teaspoon)
• ½ cup Homemade Lemon Curd (DON’T use store-bought!)

Instructions

1. At LEAST 24-48 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the bowl or insert for your ice cream maker in advance. Otherwise, the ice cream will not churn properly.
2. Combine Sugar & Lemon Zest in a medium saucepan and rub the zest into the sugar with clean fingers until fragrant and yellow. This helps infuse the sugar with lemon essential oils & intensifies the lemon flavor in this recipe.
3. Add Cream, Milk, Corn Syrup, and Salt to the lemon sugar mixture and stir to combine.
4. Steep. Bring this mixture almost to a simmer over medium-high heat, until the mixture is steaming and sounds like it’s about to bubble. (The sugar should be fully dissolved.) Remove the pan from the heat, stir in vanilla extract, and let it steep at least 30 minutes as it cools. Transfer to an airtight container or liquid measuring cup and cover.
5. Chill Ice Cream Mixture at least 4 hours, or until very cold. The flavor will continue to develop over the 4 hours. (Don’t rush here! If you don’t fully chill this mixture, the ice cream will not churn properly!)
6. STRAIN the ice cream mixture through a fine mesh sieve to remove the lemon zest (otherwise, it can get caught in the churning apparatus of the ice cream maker)
7. Churn Ice Cream according to your ice cream maker’s instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn 20-30 minutes, or until the texture of rich soft-serve ice cream.
8. Layer Ice Cream. Transfer half of the ice cream mixture into a freezer-safe container. Dollop 1/2 of lemon curd across the surface and cover with the other half of the ice cream mixture. Dollop with the remaining lemon curd and use a butter knife to gently swirl the mixture in a few figure-8 motions. Try not to over swirl!
9. Freeze. Cover the container well and freeze ice cream 4-6 hours, or until firm enough to scoop.
10. Serve & Store. Scoop and enjoy! Leftover lemon ice cream will keep up to 1 week in the freezer, though it will continue to harden with time.

Notes

• Corn Syrup. The structure of corn syrup helps prevent ice crystals from forming, which means your ice cream will be softer, easier to scoop, and more uniform in texture. You can substitute glucose syrup, or agave syrup in a pinch, but corn syrup will give you the best results.
• Strain The Ice Cream before adding to the ice cream maker, or the lemon zest can have a tendency to gather together in a ball in the spinning insert/churning apparatus of the ice cream maker.
• USE MY HOMEMADE LEMON CURD. I pinky promise it makes a WILD difference here. Store-bought lemon curd will have a muted color and the flavor will not be anywhere near as lemony as our homemade lemon curd. It only takes about 20 minutes to make and it tastes SIGNIFICANTLY better than anything store-bought.
• Mix-Ins & Serving Tips To Try. For extra texture, you can sprinkle some gluten-free graham cracker crumbs or crushed meringues over the lemon curd when layering the ice cream! Or, serve with fresh raspberries and a coconut roll for pretty presentation.

Video

Watch our video tutorial to see how easy it is to make this delightful lemon ice cream!

Course: Dessert, Ice Cream

Cuisine: American

Diet: Gluten Free

Keyword: lemon curd ice cream, lemon ice cream, lemon swirl ice cream

Find the recipe: sweetsandthankyou.com/lemon-ice-cream/