How to Make Lemon Ice Cream
Today I'll tell you how to make lemon ice cream, and it's really pretty darn simple.
My Mom has been wanting some lemon ice cream, and since we can't find it anywhere, I decided to just make it myself. Besides, ice cream at home can be made with your own real food, delicious, nutritious ingredients. Things like raw pastured egg yolks, real cream, raw milk, natural sweeteners (and less than the stuff at the store has)… You get the idea. 🙂
Click here to get the ice cream maker I've used for years, it's well-loved in our kitchen.
Lemon Ice Cream Recipe
This is a delicious, simple ice cream recipe that's especially great for hot summer days. Why not try it in my ice cream cake recipe, too?
Ingredients
- 2/3 cup unrefined sweetener, you can use palm sugar or just organic cane sugar so it stays a more lemon-looking color
- 4 egg yolks, pastured eggs from a farmer you trust is important, don't eat raw yolks from grocery store factory farm eggs
- 4 2/3 cup cream (not the ultra-pasteurized kind!) OR I used 3 cups cream, 1 2/3 cup raw milk
- 3 Tablespoons lemon extract (more to your taste)
- 1 1/2 Tablespoons arrowroot flour
- Dash of sea salt
Instructions
Mix all ingredients together in a bowl with tall sides, I use my hand-held stick blender. Pour into the ice cream maker (your ice cream bowl needs to be frozen ahead of time of course), turn it on, and leave it about 25 minutes. That's it!
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Let me know what you think when you try it. 🙂
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I used an extract with alcohol, and it didn’t freeze hard and is pretty boozy. And not in a good way. Will have to think of a different way to use it up and try again with a different extract.
Hi Kelly, must be the different brands do make a big difference then. The one I used didn’t taste boozy at all, just lemony.
Kelly
Don’t like the raw egg part
The raw egg yolks are what provide a lot of the nutrition — the main thing is that you get your eggs from a farmer who raises hens outside, feeds them well, etc. I’d never eat raw egg yolks from grocery store factory eggs.
Kelly the Kitchen Kop you might want to add that to your recipe. Salmonella can be fatal, especially in young children.
Becky Fields Johnson I will do that, thanks. 🙂
Yummy
Yummm I would love to try this!
Where does one find cream that is not ultra-pasteurized? I can’t seem to find it . . . 🙁
It’s not easy! But it can be done. We’re lucky our local grocery store has it (Meijer), you’ll have to call around probably. Good luck!
Kel
Organic Valley has a version that is not ultra-pasteurized (and a version that is, so look carefully).
Oh, this looks heavenly! Does the lemon extract have alcohol? Just wondering because some recipes use it to keep it from freezing. When I clicked your link to buy extract there was a list of many differeent ones. I saw a good looking organic one but it is alcohol free so maybe it would freeze too hard? I am so excited to make this for my family. We just got some goats and are loving that milk!
It freezes hard but not too hard I’d say. 🙂
Kel
What brand of extract do you use?
Mine was Simply Organic. But I didn’t realize there was that much of a difference.
Kel
Oh ok, I was just wondering if it was a brand that had alcohol or not. I’m going to go order some right now!
Let me know what you think, Liz! 🙂
Kel
I sure hope that it satisfies your mom’s cravings! It sounds delicious. Are you able to source the ingredients near your mom or do you have to bring it from home? At the least you live fairly close to your mom (fairly close being within driving distance).
Nope, I bring it all from home, but you’re right, it’s not too far. 🙂
Kel