lemon ice cream

Give your dessert an Italian flavour with this moist and fruity polenta cake

Orange polenta cake

unsalted butter

golden caster sugar

eggs

polenta

plain flour

tsp baking powder

orange juice

Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.

Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.

To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

Lemon ice cream has the perfect balance of sweet-tart ratio, that is both refreshing and enticing. While not quite an authentic lemon gelato recipe, this is a close smooth, creamy cousin and is bursting with fresh lemon flavor!

Lemon Ice Cream (Lemon Gelato)

milk

sugar sugar

whipping cream

lemon juice | about 2 medium lemons

lemons

In a large mixing bowl, whisk together all ingredients until sugar dissolves. Wait 1 minute, then check bottom of glass bowl to see if sugar is really dissolved, if settlement, then continue whisking.

Pour mixture into ice-cream maker freezer drum (frozen for at least 10 hours prior to making lemon ice cream) and process according to manufacturers instructions. Mine was about 25 minutes.

Transfer lemon gelato to loaf pan, 2 qt glass or plastic container with lid and freeze until desired hardness, at least 4 hours or overnight.

Keep ice cream covered with foil, plastic wrap or BPA free reusable silicone covers.

This lemon cookie ice cream is sure to keep you coming back for more. With the refreshing taste of lemon and a crunch of cookie in every bite, this ice cream will leave you wishing you had more Ninja Creami pints to fill! Note: 1 serving = 1 pint

Ninja Creami Lemon Cookie Ice Cream

Cream Cheese

Lemon Extract

Sugar

Milk

Heavy Cream

Food Coloring

Golden Oreos

Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.

Combine cream cheese with 1 tsp lemon extract and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together.

Slowly whisk in 1 cup whole milk and 3/4 cup heavy cream.

Whisk in a few drops of yellow food coloring until the mixture is the desired color.

Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.

Freeze the pint for 24 hours, making sure it is placed on a flat surface in the freezer.

After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.

Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.

Now it's time for mix-ins! Carve a hole in the ice cream and drop in crushed golden Oreos. Place the pint back into the Ninja Creami machine and select "Mix-In".

Now your lemon cookie ice cream is ready to enjoy!

You&#039;ll love the creamy texture and tart flavor of my lemon gelato. The recipe is easily made in a standard ice cream maker and is gaurunteed to amaze your family!

Lemon Gelato

Lemon Juice (about 6 lemons)

lemon

sugar

heavy cream

salt

Using a micro-planer or a very fine grater, zest one Lemon

Cut lemons in half and juice them, straining out all the seeds.

Add the cream, milk, lemon juice, zest, sugar and salt together and using a wire whip, mix until the sugar is dissolved and completely incorporated. (the mixture should thicken some)

Pour the mixture into a gelato or ice cream maker and freeze following the manufacturer’s instructions.

Yield will be about 1 quart of lemon gelato

WOW this is so delicious.  I had so many lemons so I decided to give it a try.  I had a cuisinart ice cream maker that I never used and tried it and was amazed how easy this was.  Thanks for a great recipe.

I used monk fruit sugar with allulose which dissolves easily in liquids and it turned out fabulous! Drops the carbs from 39g per serving to about 5g per serving.  Great for those looking for a lower sugar and carb option!

I have made this recipe many times. It’s my ‘go-to” gelato recipe! I use a Cuisinart ice cream maker. If you have access to Meyers Lemons, they are a fantastic substitution!

Oh my!! This is the best recipe.  Super easy and absolutely delicious.  I made it this morning &amp; couldn’t stop grabbing little tastes…is gelato for breakfast a bad thing?

THE ABSOLUTE BEST!  Just returned from another trip to Italy, missing my daily gelato, when I saw the Amazon Prime Day deal on the Kitchen-Aid mixer ice cream maker attachment.  One of my best kitchen purchases ever.  Haven't stopped making gelato since, and top of the heap is this recipe.  My Mom says it's one of the best desserts she's ever had!  Thank you Chef!

I was so happy to find a simple recipe that can be done without eggs and cooking. I can do this in one day.

OMG!!!!  Absolutely delicious!  Even better than gelato from a gelato shop. Thank you, Chef!!

Thankyou!!! Thankyou!!! This is a wonderful recipe and so easy for even kids to make!! Our big family really enjoyed this!

This homemade lemon ice cream recipe is so easy, and is the perfect summer dessert. All you need to make it are fresh ingredients and a Cuisinart Ice Cream Maker!

Homemade Lemon Ice Cream

heavy whipping cream

salt ((just a pinch))

vanilla extract

lemon juice

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 &amp; enjoy!

Thank you for this amazing recipe!  I just made it for the second time.  This time I left out the zest and didn't pre-chill the mixture.  I think the ice cream didn't "fluff" quite as much this time, but it's still wonderful!  We just ate some "soft-serve style" because we couldn't wait for it to set in the freezer!  It's so good!

I followed this recipe exactly and  it truly delivers the best tasting lemon ice cream (used my Cuisinart ice cream maker). You will not be disappointed!

I forgot to mention - I used 2 and 1/2 cups double cream natural yoghurt instead of cream and milk!!!!!!!!!!!!!  It's absolutely crazy yum!

This was delicious and did not curdle! Like another reviewer commented, I reversed the heavy cream and whole milk amounts to give a higher fat content in an attempt to prevent the lemon juice from causing separation. It tastes delicious this way.

I have made this recipe several times with lemons or limes. It is refreshing and delicious, everybody loves it!

Love this recipe.  It’s so creamy and refreshing.  I also made it with fresh squeezed orange juice.  Both are delicious.

I just purchased a Cuisinart Ice Cream maker and I'm anxious to try this recipe.  But doesn't the lemon juice added directly to the milk cause it to curdle?  How do you avoid this?

Love this recipe! New to the ice cream world but i got one of the compressor ice cream makers and needed some varieties to try out.

I tried adding 1/8th of a tsp tara gum and mixed it into the sugar. I heated the cream and milk with vanilla and salt to just under a simmer and dissolved the sugar and tara gum and then let that cool and continued on with the recipe. 

Not sure if the tara gum did much, but with how fluffy the ice cream got i think it definitely helped give some overrun compared to any other recipes ive tried without the tara gum.

Fantastic easy recipe! Great blend of flavours. I made it using 1% milk and 10% cream, and it turned out like a light and  fresh tasting gelato. Thanks!

Thank you for this simple yet delicious recipe! It's like eating a lemon creamsicle! We served it with some blueberry compote. So, so freaking good!

Homemade Lemon Ice Cream is super creamy, yet light and refreshing. Enjoy it on its own, or top your favorite dessert with a scoop or two.

Lemon Ice Cream

lemon zest

tsp salt

Chill the ice cream bowl for at least...

Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.

In a medium bowl, whisk together the egg...

In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.

Add the milk, lemon zest, and salt to...

Add the milk, lemon zest, and salt to a saucepan over medium heat. Bring the milk to a simmer and then remove it from the heat. Be sure not to boil. 

Add about 1/2 cup of the hot milk...

Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined. 

Then, add the tempered egg mixture back into...

Then, add the tempered egg mixture back into the saucepan with the remaining hot milk. Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes. 

Strain the mixture into a bowl to remove...

Strain the mixture into a bowl to remove any pieces of egg that may have cooked. Then, add the heavy cream, lemon juice, and vanilla extract and stir to combine. Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.

Churn the ice cream mixture in the bowl...

Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.

Spoon the ice cream into a shallow container...

Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. 

Let sit at room temperature for about 5...

Let sit at room temperature for about 5 minutes before serving.

This Lemon Cream Pie Ice Cream is everything you love about a slice of lemon cream pie, transformed into a rich, creamy, frozen dessert. It has a smooth lemon custard base that is layered with a buttery graham cracker swirl, and ribbons of marshmallow fluff for the ultimate summer treat!

Lemon Cream Pie Ice Cream

TBS Lemon

Heavy Cream ((divided))

Egg Yolks

tsp Vanilla Extract

Salt

Lemon Curd

Whole Graham Crackers

TBS Unsalted Butter ((Melted))

TBS Granulated Sugar

Marshmallow Cream

Freeze the bowl of your ice cream maker for at least 12 hours, until frozen solid according to manufactures instructions.

Add the granulated sugar and lemon zest to a bowl and use a fork to stir them together until well mixed, pressing the lemon zest into the sugar to release the oils. 1 cup&#32;Granulated Sugar, 2 TBS&#32;Fresh Lemon Zest

Add 1 cup of the cream, and the milk to a medium sauce pan, and heat it over medium until the edges start to bubble. 2 cups&#32;Heavy Cream , 1 cup&#32;Whole Milk

While the milk is heating, add the egg yolks and lemon sugar to a large bowl and whisk them together for a couple of minutes until the color lightens up. 4 large&#32;Egg Yolks

Remove the milk from the heat, and slowly pour 1/2 cup of the warm mixture into the egg yolks, whisking them together as you pour. Then add another 1/2 cup of the milk mixture into the eggs and whisk it together.

Pour the mixture back into the sauce pan and let it continue to cook over medium heat, for a couple of minutes, until the mixture starts to thicken enough to coat the back of a metal spoon.

Pour the custard mixture through a strainer into another large bowl.

Add in the remaining cup of heavy cream, vanilla extract, and salt. 1 tsp&#32;Vanilla Extract, 1/4 tsp&#32;Salt

Add ice to another large bowl, and place the custard mix bowl over the ice bath. Let it sit to cool down slightly for about 15-20 minutes, while you stir it occasionally.

Cover the custard mix bowl with a lid, or plastic wrap and place it in the fridge for at least 2  hours to chill.

When you&#39;re ready to mix the ice cream, pour the custard base into the running ice cream maker, and let it run. While its running spoon in the lemon curd. Let it run for about 25 to 30 minutes, or as long as needed until its like a thick milkshake texture. 1/2 cup&#32;Lemon Curd

Add the graham crackers to a blender or food processor and pulse until you have a fine crumb. 4 Whole&#32;Graham Crackers

Add them to a medium bowl, and stir in the butter and sugar until you have a nice crumbly mixture. Set aside until needed. 2 TBS&#32;Unsalted Butter, 1/2 TBS&#32;Granulated Sugar

Scoop about 1/4 of the ice cream 2QT container (a bread pan works great) and then spoon dollops of the marshmallow cream over the top, sprinkle with the graham cracker crumble.  3/4 cup&#32;Marshmallow Cream

Repeat with additional layers of ice cream, graham cracker, and marshmallow until you have added it all into the container.

Cover with plastic wrap or a lid and place it in the freezer for at least 6 hours, or until frozen solid enough to scoop.

For the Graham Cracker Crumble:

I got to preview this ice cream and definitely wanted more. The texture,  flavor was just what you want in a lemon ice cream. Deliciously perfect. Refreshing.  Lemon shines through.

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Top Tags

Orange polenta cake

Lemon Ice Cream (Lemon Gelato)

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Lemon Gelato

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Lemon Ice Cream

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Top 7 lemon ice cream recipes from across the web

The most viewed lemon ice cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orange polenta cake

Lemon Ice Cream (Lemon Gelato)

Ninja Creami Lemon Cookie Ice Cream

Lemon Gelato

Homemade Lemon Ice Cream

Lemon Ice Cream

Lemon Cream Pie Ice Cream

The most viewed lemon ice cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine