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Lemon Custard Ice Cream

I found this recipe several years ago and make it whenever I have the opportunity. One thing I like about this ice cream--other than the pleasant lemon taste--is that it does not turn icy the next day. -Susan Litwak Bellevue, Nebraska
  • Total Time
    Prep: 15 min. + chilling Process: 20 min./batch + freezing
  • Makes
    2 quarts


  • 2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 cups whole milk
  • 4 large eggs, lightly beaten
  • 3 cups heavy whipping cream
  • 1 cup lemon juice


  • In a large saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
  • Whisk a small amount of hot milk mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160° and coats the back of a metal spoon.
  • Remove from the heat; stir in cream and lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts
1/2 cup: 318 calories, 20g fat (12g saturated fat), 123mg cholesterol, 100mg sodium, 32g carbohydrate (29g sugars, 0 fiber), 5g protein.

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  • KelliT
    Jul 4, 2014

    This sounds delicious & I'm looking forward to trying it. But I thought you only use egg yolks in a custard. Is this a misprint?

  • mama clara
    Jul 26, 2012

    Delicious but a little too lemony for me, so I cut the lemon juice to 2/3 cup and it was great. Thank you

  • Revlis
    Aug 6, 2011

    This was very good. Changes I were 4 c. Milk, 4 c. 1/2 & 1/2, 2 tsp vanilla and 1-2 T. Lemon extract because that's all I had on hand. Still come out great.

  • Live2Cook
    Oct 24, 2010

    Very good. I used lemon juice from the bottle (RealLemon, 1 cup) and it tasted great. Very lemonly. It is homemade ice cream and a bit labor intesive -- which is why I gave it four stars instead of five.

  • fallriver
    Jun 21, 2010

    On the lemon juice, I didn't know if it needed to be freshly squeezed juice or bottled juice. I used freshly squeezed lemons which produced a very mild lemon flavor.

  • marciedarciestuff
    Jul 6, 2009

    Yum recipe like real lemon pie and the texture was perfect! The directions on the other hand made it difficult. Getting the egg in without cooking it is tricky. Once it was done chilling in the ice water I simply transferred it to the ice cream maker canister (it only filled it two thirds of the was anyway)and refrigerated till it was pretty cold. Then I made the ice cream in the machine/maker for about 20 minutes. We ate some right away and ate the rest a few hours later.

  • gratefulservant_AZ
    Jun 14, 2008

    Hi, Ginny, miss you GF. Perfect swimming weather these days. Hope you are all doing ok.Hugs,Sherry

  • imadisneymom
    Dec 12, 2007

    Let me know when, Sherry, and I'll be there - spoon in hand!

  • gratefulservant_AZ
    Dec 12, 2007

    MY goodness, this is a recipe I have been hunting for more than 30 years. Too cold to make it right now, but when summer comes I'm all over it!

  • Anonymous
    Dec 13, 2006

    No comment left