There’s something about lemon that just feels like sunshine in a bowl. Bright, sharp, just a little cheeky — it’s the flavour that wakes up your mouth and reminds you that life can be simple and beautiful. Which is why this Lemon Custard Ice Cream feels like exactly the right thing to be making right now.
Here’s the thing: I’m lactose intolerant. Ice cream and I have had a long, complicated relationship — the kind where you know you shouldn’t call, but you do anyway, and then regret it later. But I’ve learned a few tricks along the way, and this custard uses lactose-free cream and milk so I can actually enjoy it without pain. (If you’re not lactose intolerant, use the regular stuff — it’ll work just as beautifully.)
The result? Silky, scoopable, and bright with lemon. It’s creamy enough to feel like a proper indulgence, but light enough that you don’t feel weighed down after. And it is criminally easy: a simple custard base, a squeeze of fresh lemon juice, and just enough sugar to keep things balanced.
If you’ve never made ice cream before, this is a perfect place to start. There’s nothing fancy here — just eggs, cream, milk, sugar, and lemon — but the alchemy of churning turns it into something far more elegant than the sum of its parts.
Eat it on its own, with a shortbread cookie on the side, or spoon it over fresh berries for the dreamiest summer dessert. Or, honestly, just eat it standing in front of the freezer with the door still open. No judgement.
One year ago:Â Chocolate Chip Plantain Cookies
Two years ago:Â Quick Tuna Lettuce Cups
Three years ago:Â Roasted Potato Salad
Four years ago:Â Fish Tacos Redux
Five years ago: Rice Paper Rolls
Ingredients
Method
- Into two separate small bowls, zest and juice the lemons.
- In a small bowl, whisk the egg yolks, sugar and salt and set aside.
- 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.
- 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).
- Cool to room temperature, then cover and refrigerate for 4 hours minimum, but preferably overnight.
- Follow your ice cream maker manufacturers instructions to churn your ice cream.
- Store in an airtight container in the freezer.
Coffee!!!!! Love some coffee….lol and a travel mug always comes in handy! My favorite is a caramel Latte, but it is pricy and lots of sugar. So a little sugar with some cream is good enough for me!
hmmmm Coffee
Now I need to get an ice cream machine to make your recipe! Looks so good.
There is nothing that I like to do with coffee except drinking it black. okay, making adding it to a brownie recipe….
I occasionally have “Bulletproof” coffee for breakfast. It has Butter and MCT (or coconut oil) in it and then blended. So nice and creamy!
I love to sit on the deck and drink my latte’s in the morning sun!!!
I like to put it in cakes and muffins
I love anything with fresh lemon and I’d, for sure, make this using the dairy. Looks delicious! I usually go for black or bulletproof with my coffee.
I love making a mocha. Then adding a shot of espresso. 🙂
Maple syrup and cream!
Oh man, does this ice cream look good! I think lemon has to be my favorite citrus fruit. 🙂 As for coffee, I usually just drink it with some milk, but an occasional affogato is always a great idea. Thanks for the giveaway opportunity!
That looks amazing! A fave thing to do with coffee besides drinking it is use it as a meat rub!!
This looks amazing. I could totally see myself enjoying a lemon latte. Also, I am going to have to try that Kefir trick–my lactose intolerance has been way worse lately, but I really want to eat lots of ricotta and ice cream (or maybe even ricotta ice cream!).
Iced cold brew soy milk coffee is my favourite
Oh my gosh, that ice cream look fabulous! I never used to drink coffee until a couple of years ago. Now I have it all the time. A little cream and no sugar!
Do I add the juice at some later point in the recipe?
My apologies, the recipe has been updated.