This cool and creamy Homemade Lemon Ice Cream is made with real lemon juice for the perfect lemon flavor. It’s not too sweet, absolutely delicious and perfectly refreshing on a hot summer day.
I posted this Homemade Lemon Ice Cream recipe over nine years ago and knew it needed a chance to shine again in the spotlight. Most of you probably don’t even know it exists and it’s too good not to share again. I’ve updated the pictures and added some notes to the recipe. Enjoy!
(Original post . . . )
There is only one thing to say about this cream and that is this is absolutely the best Homemade Lemon Ice Cream I have ever eaten. It’s creamy, not too lemony, not too sweet. . . the lemon flavor is absolutely perfect! This creamy concoction is not only refreshingly light, but its flavor perfectly complements any baked goods you might want to pair it with.
My family LOVES homemade ice cream, we have been making it for as long as I can remember. In fact, you could probably consider us homemade ice cream connoisseurs, so when I made this and took it to a family party last year, everyone went crazy over it.
I saved this lemon ice cream recipe from the newspaper several years ago (my mom’s habit has rubbed off on me). The woman who shared it said it’s her mom’s recipe and according to her mom, you must put the ingredients in the order they are listed and the cream MUST GO IN LAST (those were her mom’s exact words). She doesn’t give any explanation as to why, but I’m a rule follower so I did it and you probably should too. After all, maybe that’s the secret to this ice cream tasting so dang good!
Make it for your next BBQ, make it for dessert tonight, make it just because I said so . . . .you won’t be sorry!
5 SIMPLE INGREDIENTS . . .
- Granulated sugar
- Fresh lemon juice
- Lemon extract
- Milk
- Heavy whipping cream
Homemade Lemon Ice Cream
- Total Time: 10 minutes
- Yield: about 4 quarts 1x
Ingredients
- 4 cups sugar
- 3/4 cup fresh lemon juice
- 1 1/2 teaspoons lemon extract (*see note)
- 8 cups milk (I use whole or 2 %)
- 2 cups heavy whipping cream
Instructions
- Add ingredients right into the canister of your ice cream maker in the order listed, making sure you put the cream in last.
- Stir until well combined and freeze according to your ice cream freezer’s directions.
Notes
- The lemon flavor is not overpowering at all, in fact I think it’s perfect. But if you would like a stronger lemon flavor, add a little more lemon extract.
- Sometimes I halve this recipe if if I’m making it just for us. When I do that, I use my Cusinart Ice cream maker (rather than my ice cream freezer that uses ice and rock salt) and mix the ingredients in a large bowl and then pour it into the ice cream canister.
- Prep Time: 10 min
- Category: Desserts
Originally Posted June 2, 2012
Wow this looks amazing! YUM! I can’t wait to try this.
Melanie, you will love this! Hope all is well with you and your five boys!
So creamy and yummy!! There is nothing like homemade ice cream! I couldn’t stop eating it even when my stomach was hurting and I was about to pop!
I absolutely love this ice cream. I just made it over the weekend, I guess we think alike. I definitely need to repost and put some new pictures up, the photos in all my older posts are painful to look at :)!
Hello,
I want to thank you for this great recipe. Love lemon, and just love ice cream.
I have a Cuisinart Soft Serve Ice Cream maker. Will this work for your lemon ice cream recipe?
Thank you so very much.
Hi Audrey! Yes you can use your Cuisinart. I have a note about it in the recipe card. You will want to half the recipe if you’re using a 2 quart Cuisinart ice cream maker.