Food Advertising by

Lemon Custard Ice Cream


This Lemon Custard Ice Cream is making your mouth water right now isn’t it?

Or maybe you’re thinking, “Hey, what happened to the 11 Days of Giveaways?” but you would have to look a little closer here to see that there is a correlation between today’s recipe (this IS a recipe blog right?!) and the 11 Days of Giveaways.


You see, I’ve been working with Lavazza Coffee for their Passionista Network for a few months now. You may remember the Kickstarter Pre-Workout Bars or the Heirloom Tomato and Burrata Caprese? Well, for my third challenge, I was tasked with creating an ice cream. At first, I went the non-dairy way, as you may have seen in the Chocolate Chip Cookie Dough Ice Cream a few days back, but then everyone just kept hounding me with making a dairy version.

As much as I, personally, liked the non-dairy Cookie Dough ice cream, some of my family was less than impressed by it’s consistency. It tastes great but it is not full fat cream, and so it has a bit of a less than silky mouthfeel. I wouldn’t go so far as to say it was gritty, no, but it was not silky smooth like real ice cream. I don’t see that as a problem for those that can’t eat dairy, they know full well it is probably not going to be smooth as silk and it is most likely best eaten fresh out of the ice cream maker as it does get quite hard int he freezer.

That being said, there is a connection we all have to real, honest to goodness ice cream that cannot be replaced. Personally, I can’t eat dairy, I couldn’t eat dairy up until a few days ago. <– WHAT?!

You read that right. I have now overcome most of my dairy intolerance. How is that possible you say? Well, it all started with my love of Kombucha, the fermented tea. I started making it myself and have since moved from batch making to continuous brewing so I always have a good amount of it in the house. But I wasn’t regularly drinking it as I always forgot to put it into my macros for the day and seeing as it does contain carbs, I only drank it occasionally, when I did remember to make room. But then something magical happened, I bought Kéfir

If you haven’t tried this magical Russian Elixir, you must go out right this second and buy some! It has an amazing amount of active bacterial cultures in it. The brand I buy claims to have 5 BILLION per tablespoon. So I started taking a tablespoon a day and you know what? I can stomach some ice cream! In fact, I ate most of this batch. So sue me, it was probably the best ice cream I’ve ever made. It stayed soft and scoopable right up until it was gone, so about four days…but only because I went camping and couldn’t eat it all right away.

Just to kind of match this ice cream up to the coffee, I dried a blob of it in a hot cuppa…let me just say, if you think lemon and coffee don’t go well together, you would be wrong sir. It was amazeballs.


One year ago: Chocolate Chip Plantain Cookies
Two years ago: Quick Tuna Lettuce Cups
Three years ago: Roasted Potato Salad
Four years ago: Fish Tacos Redux
Five years ago: Rice Paper Rolls

Lemon Custard Ice Cream

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 1.5 liters


  • 3 large lemons
  • 7 large egg yolks
  • 2/3 cup organic unrefined cane sugar
  • 1/8 tsp fine sea salt
  • 2 cups heavy cream (33-36% MF)
  • 1/2 cup half and half
  • 1/2 cup 2% milk
  • 1/4 tsp vanilla bean paste


  1. Into two separate small bowls, zest and juice the lemons.
  2. In a small bowl, whisk the egg yolks, sugar and salt and set aside.
  3. In a medium sized saucepan, pour the creams and milk, mix with lemon zest and vanilla. Bring to a simmer over medium heat, cover and let steep for 30 minutes. The strain through a fine sieve and return to the saucepan, add the lemon juice at this point.
  4. Reheat the cream to just steaming, then slowly, whisking constantly, whisk half of the cream into the yolk/sugar mixture. Then whisk the yolk mixture back into the cream and set over medium low heat. Continue cooking and stirring until the custard is thick enough to coat the back of a spoon (about 15 minutes).
  5. Cool to room temperature, then cover and refrigerate for 4 hours minimum, but preferably overnight.
  6. Follow your ice cream maker manufacturers instructions to churn your ice cream.
  7. Store in an airtight container in the freezer.



 Today’s giveaway consists of four of Lavazza’s Brand New Drip Blends and a travel mug to keep your coffee in while you dream of creamy lemony custardy ice cream.


a Rafflecopter giveaway
For those who aren’t lucky enough to win, Lavazza has also offered up this coupon for you!
Lavazza Coupon

17 comments to Lemon Custard Ice Cream

Leave a Reply

You can use these HTML tags

<a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>




CommentLuv badge

Copyright © 2017 Guilty Kitchen - All Rights Reserved
Powered by WordPress & Atahualpa