Skip to main content
Epicurious
Gourmet

Lemon Ice Cream

3.0

(5)

Recipe information

  • Yield

    Makes about 7 cups

Ingredients

1/4 cup finely grated fresh lemon zest
2/3 cup fresh lemon juice
2 cups superfine granulated sugar
3 cups well-chilled heavy cream
1 cup whole milk
1/4 teaspoon salt

Preparation

  1. Step 1

    Have ready an ice-cream maker. In a saucepan whisk together zest, lemon juice, and sugar. Cook mixture over moderate heat, stirring, until sugar is dissolved, about 10 minutes, and cool to room temperature.

    Step 2

    In a bowl whisk together cream, milk, and salt and stir in lemon syrup. Transfer mixture to ice-cream maker and freeze. Transfer ice-cream to an airtight container and put in freezer to harden. Ice cream may be made 3 days ahead

TagsIce CreamFrozen DessertDessertLemonCitrusFruitGluten FreeNut FreeEasyMake AheadIce Cream MachineGourmet
Read More
Lemon Curd
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.
7UP Cake With Lemony Glaze
A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Boozy Cherry and Chocolate Pavlova
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.