Lemon ice is great, but ice cream fans just may prefer this sweeter, denser lemon treat.

Martha Stewart Living, June 1994


Recipe Summary

Makes about 1 quart


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, heat milk and lemon zest. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes.

  • In a small saucepan, cook juice over medium-low heat until reduced by three-quarters, 30 to 40 minutes. Allow syrup to cool completely.

  • Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.

  • Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.

  • Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl set over an ice bath to chill. Stir in lemon syrup, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.

Cook's Notes

Meyer lemons, which are sweeter than regular lemons, grow in California. They can be found online, or at farmers' markets or gourmet grocery stores. Regular lemons can be substituted.


Blood-Orange Variation: Substitute blood orange for the lemon zest and juice.