Lemon Frozen Custard

Making homemade ice cream is truly one of the highlights of my summers. I set my ice cream machine out on the counter to remind me how easy it is to churn up a fabulous new flavor, it takes just 15 minutes! I make flavors that are so much better than store bought: Fresh Mint Chip Ice Cream is an example. I also make flavors I won’t find in the freezer aisle like Rhubarb Ice Cream or Black Raspberry Ice Cream. And when was the last time you spied a pint of lemon frozen custard?!

Get yourself an ice cream machine for summer

It’s a no-brainer purchase. I’ve had mine for over a decade and I love it because it’s so straightforward ~ just one on-off button! A chilled ice cream base churns up in 15-20 minutes and I can never resist taking an early taste test right from the machine 🙂

I use the basic Cuisinart ice cream/frozen yogurt maker that you can buy here.

Frozen custard vs ice cream

Frozen custard is a creamy frozen dessert similar to ice cream but with a higher egg yolk content, resulting in a smoother texture. It was invented in 1919 by brothers Archie and Elton Kohr in Coney Island, New York. They added egg yolks to their ice cream, creating a creamier product that became popular at amusement parks and fairs. Frozen custard stands spread across the Midwest and East Coast, and it remains a favorite frozen dessert in the US. I’ve made two other delicious frozen custards:

• Chocolate Frozen Custard Recipe
• Fresh Plum Frozen Custard

How to make lemon frozen custard

1. Make a lemon custard base
   • A mixture of cream, milk, sugar and lemon is thickened with egg yolks to make a luxe custard base for the ice cream. It needs to chill before using.
2. Process the custard base in an ice cream machine
   • Follow the directions for your specific machine. With mine this will take 15-20 minutes.
3. Spoon the soft ice cream into a freezer safe container.
4. Enjoy the ice cream soft as it comes from the machine or freeze for several hours to firm it up.

Storing homemade lemon frozen custard

Have you ever wondered why ice cream is so soft when you bring it home from the store, only to become rock hard after a few hours in your freezer? It all comes down to temperature. Stores keep their ice cream at a slightly higher temperature so it stays soft and scoop-able. This same issue affects your homemade ice cream, but there are a few things you can do to counter this issue:

• Serve soon after churning: after churning your homemade lemon frozen custard place it in your freezer and plan to serve it within about 3 hours or so for best texture.
• Let it sit at room temp before serving: if you do find your ice cream very firm you can set it out on the counter for a bit before scooping.
• Spike it!: if appropriate you can add some alcohol to your ice cream base: since alcohol has a lower freezing point than water it works to keep ice cream softer. In this recipe you might use limoncello.

How to use alcohol to keep homemade ice cream softer

We’re talking about a small amount of alcohol, but of course I only use it when my ice cream is strictly for adults.

1. Type of alcohol:
   • I choose alcohol with a flavor that complements my ice cream: Kahlua or Baileys could be used in coffee ice cream, for instance, or a chocolate liqueur in my Chocolate Frozen Custard. Vodka can be used when no flavor is desired.
2. Amount:
   • Add 1 to 2 tablespoons of alcohol per quart of ice cream base. You can experiment with adding more, but too much alcohol can prevent the ice cream from freezing properly, so I use it sparingly.
3. How to add:
   • I mix the alcohol into my ice cream base before churning.

PS If you love this idea try one of my special adult cocktail ice creams:

• Manhattan Cocktail Ice Cream
• No Churn Bailey’s Ice Cream
• The Hummer Cocktail
• The Frozen Turkey Cocktail

Lemon frozen custard faqs and dietary substitution

What do the egg yolks do in this ice cream?

The eggs in frozen custard enrich the ice cream and are responsible for its famously dense, velvety texture. They add a lovely golden color too.

Can I make this without the eggs?

I have a delicious lemon ice cream recipe that is made without eggs, here: Fresh Lemon Ice Cream.

Can I use lime or grapefruit?

Yes, I think either would be delicious.

If I want to add alcohol to this recipe, what should I use?

I would use a lemon liqueur like limoncello, or a flavorless spirit like vodka.

How long will homemade frozen custard last?

Homemade ice cream is best enjoyed within a day or two of making it.

Is there any way to make dairy free lemon frozen custard?

Yes, you can substitute coconut cream and/or full fat coconut milk for the heavy cream, and almond or soy milk for the whole milk. The flavor will be altered but it will still be delicious.

How can I make this low carb or keto?

Substitute your favorite low carb sweetener like monk fruit or stevia for the sugar.

Can I make this lemon ice cream vegan?

I would first refer you to my Fresh Lemon Ice Cream recipe, which is made without eggs. Then you can substitute coconut cream and/or full fat coconut milk for the heavy cream, and almond or soy milk for the whole milk. 

How does this recipe compare to your regular lemon ice cream recipe?

This lemon frozen custard is a little bit mellower because of the custard base. I love the effect of steeping the lemon peels in the custard base while it chills ~ it reminds me of the flavor of limoncello, without the alcohol!

Can I make this recipe into a no-churn recipe?

It’s a little tricky with an egg based custard but this is what I would try: substitute sweetened condensed milk for the whole milk, and omit the sugar. Then whisk the sweetened condensed milk with the lemon juice and egg yolks and cook until thickened. Let cool, then whip the heavy cream and fold into the mixture. Freeze until scoopable.