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Super Lemon Ice Cream


"Tart and tangy ice cream that is very refreshing in the summer!"
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12 h 45 m servings 314 cals
Original recipe yields 10 servings


  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
  2. Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
  3. Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

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Read all reviews 66
  1. 74 Ratings

Most helpful positive review

I'm not really sure why none of the 900-some people who have saved this recipe haven't reviewed it because it is amazing! I've never made ice cream before and my mom wanted lemon ice cream for h...

Most helpful critical review

I am a 100% lemon fan but I have to say this ice cream was just ok. I followed directions to the tee, and even strained the lemon zest like others suggested. It was good. I'm glad others enjoyed...

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Least positive

I'm not really sure why none of the 900-some people who have saved this recipe haven't reviewed it because it is amazing! I've never made ice cream before and my mom wanted lemon ice cream for h...

OMG! Yum!!! I got an ice cream maker for Mother's Day and have used it to make sorbet so far. This was my first ice cream recipe. Lemon is one of my favorite flavors, so I was super excited to t...

My grandmother would always make homemade lemon ice cream when she was alive. Sadly, since she passed away no one has made lemon ice cream at gatherings. To fix the lemon ice cream craving, I ...

Mmmmm, refreshingly tart, but not too tart. Just right sweet. A GREAT after dinner dessert because of it. But...I made a couple of (minor) deviations. I made a lemon-lime version, using half ...

My mom bought me an ice cream maker, so I told her I'd bring ice cream for Easter. I made three kinds: marshmallow, blueberry, and this lemon recipe. This was BY FAR everyone's favorite. The tar...

Fan flippin TASTIC! I have made this several different ways, beside just as written. It's great like it is, but we prefer to reverse the proportions of heavy cream and half-and-half, meaning one...

This is the second summer I've used this recipe and I can't get enough! I use a vegetable peeler to remove the zest and steep for more like 30 mins before adding the eggs. I refrigerate everythi...

Didn't change a thing! If you don't like it lemony, you can reduce the amount of lemon juice. Tastes like a lemon meringue pie filling but in ice cream form. Will try using it to make a lemon...

This is a fantastic lemon ice cream with a frozen custard-like consistency. The only change I made was to double the half-&-half. For a six-quart (1-1/2 gallon) ice cream freezer, double the r...