Homemade Lemon Ice Cream Recipe
This homemade lemon ice cream recipe is so easy, and it’s the perfect summer dessert. All you need to make it are fresh ingredients and a Cuisinart Ice Cream Maker!
When you think of summer, what first comes to mind? For me it’s pool time, warm weather, flip-flops, long walks, and ice cream. Today, I’m sharing a delicious homemade lemon ice cream recipe, and it couldn’t be easier.
First, before we get into the recipe details, a short summer story.
When I was growing up, my mom and dad made ice cream every summer. We had an old crank ice cream maker, and the whole process took a few hours. (At some point we did get an electric ice cream maker and that made the job easier.) We made it in our garage, and it was always hot. My mom would make the mixture, and my dad would handle the churning. My brothers and I would gather up old lawn chairs or buckets, and sit around the ice cream maker, just waiting for the ice cream to stop churning. As the ice cream maker slowed down, our anticipation would always go way up. The rock salt and ice made such a mess, but my parents never seemed to mind. That ice cream was always such a treat, and it had the most incredible taste. It’s a piece of my childhood that I will never forget.
Making ice cream in a Cuisinart isn’t the same thing, but it did bring back some good memories. I made a batch of vanilla ice cream as a practice run, and gave most of it to my dad. He thoroughly enjoyed it!
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Tips for Delicious Homemade Lemon Ice Cream
- Most homemade ice cream recipes can be made in the Cuisinart Ice Cream Maker. The thing to pay attention to is the amount of liquid you put into the freezer bowl. Do not overfill it. The magic number when it comes to the combination of liquids is 3 cups. (For this lemon ice cream I used 1 1/2 cups heavy cream, 1 cup milk, and 1/2 cup lemon juice. It all equals 3 cups.)
- The milk mixture can be refrigerated for up to 3 days. Minimum refrigeration time is 2 hours, overnight is best.
- As the mixture churns, it also expands. Towards the end of the churning time, it may start to overflow just a bit. It’s nothing to worry about, because by that time the ice cream is set, and no dripping occurs.
- The Cuisinart freezer bowl is really very nifty. It can be stored right in the freezer, so it’s ready to go anytime you feel like making ice cream!
- After the finished ice cream has been in the freezer a while, it gets very hard. Just remove it from the freezer for about 10 minutes before serving. It will be much easier to scoop.
Can lower fat milk & cream be used?
Yes…definitely. Keep in mind though that the higher fat products are what makes the ice cream rich and creamy. If less fat is used, the texture will be different, as well as the consistency.
Homemade Ice Cream Variations
(adapted from cuisinart.com)
- Vanilla Ice Cream: 2 cups whole milk, 1 cup heavy cream, 3/4 cup sugar, pinch of salt, 1 tablespoon high quality vanilla bean paste. (This is what I made my dad, and it was delicious!)
- Chocolate Ice Cream: 2 cups whole milk, 1 cup heavy cream, 3/4 cup sifted cocoa powder, 1/2 cup white sugar, 1/3 cup brown sugar, pinch of salt, 2 teaspoons pure vanilla extract.
Sources: Cuisinart Ice Cream Maker | set of 4 yellow bowls | ice cream scoop | set of 4 yellow towels | white handled flatware | citrus juicer | citrus zester | glass loaf pan with lid | lemon table runner
If you are on the fence about purchasing an ice cream maker, I want to encourage you to give it a try. It’s the only way to get that fresh, old fashioned taste and consistency from days gone by. I love that there is nothing to cook, and it’s very quick and easy. I read tons of reviews before I decided on a Cuisinart, and I am positive I made the right choice. I wish I would have had an ice cream maker when my kids were young…but since I can’t go back, I plan to make it with my grandchildren. Hopefully it will become a summer tradition when everyone comes to Grandma’s house!
Homemade Lemon Ice Cream
- Cuisinart Ice Cream Maker
- 1 1/2 cups whole milk
- 1 cup heavy whipping cream
- 3/4 cup sugar
- 1/8 teaspoon salt (just a pinch)
- 2 teaspoons pure vanilla extract
- 1/2 cup lemon juice
- 1 tablespoon lemon zest (heaping)
- Prepare to make the ice cream by placing the Cuisinart bowl in the freezer for 24 hours.
- In a large bowl, place milk, whipping cream, sugar, salt, and vanilla. Whisk to combine, or use a mixer on low speed.
- Add lemon juice and lemon zest. Combine well.
- Cover and place in refrigerator for 1 to 2 hours, or overnight.
- Remove the milk mixture from the refrigerator and gently whisk together.
- Remove the Cuisinart bowl from the freezer and place it on the ice cream maker.
- Pour the milk mixture into the frozen bowl.
- Add the mixing paddle and easy-lock lid. Churn for 20 minutes.
- When finished, put the ice cream in a freezer safe container.
- Freeze until firm.
- Garnish with fresh lemon zest if desired. Serve & enjoy!
If you make this homemade lemon ice cream, and love it, please consider coming back to leave a comment and 5-star review. It would help me so much, and I would really appreciate it!