Summer Lemon Frozen Custard Recipe

There's something magical about the first spoonful of Summer Lemon Frozen Custard. It's creamy, tangy, and refreshingly cool—like a bite of sunshine on a hot July day. With its silky texture and bold lemon flavor, this frozen treat is the perfect way to beat the heat.

I first made this custard after a trip to the farmer’s market left me with a surplus of fresh lemons. Since then, it's become a summer tradition in our home, especially when guests stop by for backyard BBQs. Everyone loves the balance of tart and sweet, and it’s always the first dessert to disappear.

Whether you're hosting a summer gathering or just need a cool treat to unwind, this frozen custard delivers on all fronts. Let’s dive into why it deserves a spot in your seasonal dessert lineup.

Why You'll Love This Summer Lemon Frozen Custard

Get ready to meet your new favorite frozen dessert. This Summer Lemon Frozen Custard checks all the boxes for an unforgettable summertime treat.

First of all, it’s wonderfully creamy and smooth, thanks to the egg yolks and heavy cream. Unlike sorbet or ice cream, frozen custard has a velvety richness that elevates every bite.

Next, it’s surprisingly easy to make—especially if you’ve never tackled frozen custard before. With just a handful of ingredients and a few simple steps, you’ll be scooping like a pro in no time.

Another reason to love this recipe? It’s bursting with real lemon flavor. No bottled juice or artificial extracts here. Fresh lemon zest and juice bring brightness and tang that cuts through the richness beautifully.

Lastly, it’s a crowd-pleaser. From kids to adults, everyone goes back for seconds. You can serve it solo, in cones, or with fresh berries for a sophisticated touch.

Once you make it, don’t be surprised if it becomes your go-to frozen dessert all season long.

Ingredients Notes

The magic of this Summer Lemon Frozen Custard lies in the quality and simplicity of its ingredients. With such a short list, each item plays a starring role.

Heavy cream is essential for that luscious, creamy mouthfeel that defines frozen custard. Combined with whole milk, it creates the perfect balance of richness without being too heavy.

Egg yolks give the custard its signature texture. They thicken the base and lend that silky consistency that sets custard apart from traditional ice cream. Be sure to temper them slowly to avoid scrambling.

Granulated sugar not only sweetens the mix but also helps create a smooth texture. It balances out the tartness of the lemon while aiding in the custard’s consistency.

Fresh lemon juice and zest are the stars of the show. The zest provides intense citrus flavor, while the juice brings just the right amount of pucker. Use organic lemons if possible for the brightest, cleanest taste.

You’ll also need a fine mesh strainer, a saucepan, a mixing bowl, and ideally an ice cream maker. While you can freeze the custard without one, churning yields the creamiest results.

How To Make This Summer Lemon Frozen Custard

Making this Summer Lemon Frozen Custard might sound fancy, but the process is very approachable. Here’s how to bring it to life in your own kitchen.

Start by combining the heavy cream, whole milk, and half the sugar in a medium saucepan. Warm the mixture over medium heat until it’s steaming but not boiling, stirring occasionally to prevent scorching.

While the cream mixture heats, whisk the egg yolks with the remaining sugar in a separate bowl until pale and slightly thickened. This step helps the yolks blend smoothly into the custard.

Now it’s time to temper the eggs. Slowly pour a ladle of the hot cream mixture into the yolks while whisking constantly. Then pour the yolk mixture back into the saucepan. This keeps the eggs from scrambling and ensures a smooth base.

Continue cooking the custard over medium-low heat, stirring constantly with a wooden spoon or spatula. It’s done when it thickens enough to coat the back of the spoon. Do not let it boil.

Remove from heat and stir in the lemon juice and zest. Strain the mixture through a fine mesh sieve into a clean bowl to remove any bits of cooked egg and zest. Let it cool slightly, then cover and refrigerate for at least 4 hours, or until completely chilled.

Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions. It will be soft-serve consistency at this point. For firmer custard, transfer to a container and freeze for 2-3 hours before serving.

From start to finish, the process takes about 6-8 hours, including chilling and freezing time. But trust me—the end result is more than worth it.

Storage Options

This custard stores beautifully in the freezer. Transfer any leftovers into an airtight, freezer-safe container. I recommend using a shallow container with a tight-fitting lid to minimize ice crystals.

It will keep well for up to 2 weeks, though it’s best enjoyed within the first 5-7 days for optimal texture and flavor. Be sure to press a piece of parchment paper or plastic wrap directly onto the surface before sealing to prevent freezer burn.

If the custard becomes too firm in the freezer, let it sit at room temperature for 5-10 minutes before scooping. This will restore its creamy, scoopable texture.

Reheating isn’t needed, but if you do want to soften a portion quickly, a few seconds in the microwave (on low power) will do the trick. Just don’t overdo it, or it’ll melt too much.

Variations and Substitutions

One of the best things about this recipe is its flexibility. You can easily adapt it to suit your taste preferences or dietary needs.

If you want a slightly lighter version, substitute half-and-half for the heavy cream. The result won’t be quite as rich, but still deliciously smooth.

For an herbal twist, try infusing the milk mixture with a sprig of fresh thyme or basil while it heats. Strain out the herbs before combining with the eggs. This adds a sophisticated layer of flavor.

Prefer your desserts dairy-free? Use a combination of full-fat coconut milk and almond milk. While the texture will differ slightly from traditional custard, the lemon flavor still shines through beautifully.

You can also turn this into a lemon-lavender custard by adding a teaspoon of dried culinary lavender during the steeping process. Just make sure to strain it out thoroughly.

Don’t be afraid to experiment! Once you master the base, the flavor possibilities are endless.

With its creamy texture, bright citrus flavor, and simple prep, this Summer Lemon Frozen Custard is bound to become your new favorite warm-weather dessert. Whether you stick with the classic version or try one of the fun twists, one thing’s for sure—it tastes like summer in every bite.

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