Summer Lemon Frozen Custard Recipe

There's something magical about the tart, creamy brightness of Summer Lemon Frozen Custard on a sweltering afternoon. Its silky-smooth texture, balanced by a punch of fresh lemon zest, offers the kind of refreshment that instantly lifts your spirits and cools you from the inside out.

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I first made this frozen custard as a way to use up an overflowing basket of lemons from our backyard tree. Now it has become a staple dessert from May through August — a sunshiney scoop of summer in every bite.

Each spoonful is luscious yet light, making it perfect for pool parties, after-dinner treats, or lazy weekend indulgences. Let me show you why this lemon custard deserves a spot in your summer dessert rotation.

Why You'll Love This Summer Lemon Frozen Custard

Get ready to meet your new favorite frozen treat. This Summer Lemon Frozen Custard is creamy, refreshing, and just the right amount of tangy.

First and foremost, the texture is unreal. Thanks to the egg yolk-based custard, this dessert has an ultra-rich and smooth consistency that’s hard to beat. It's like ice cream's fancier cousin — no icy chunks here!

Secondly, it’s bursting with bright lemon flavor. We’re using both zest and juice, which creates a layered citrus profile that's tart without being overpowering.

It's also surprisingly easy to make. Don’t let the word "custard" scare you — with a few simple ingredients and a little patience at the stove, you’ll have a base ready to chill and churn.

Finally, it's a total crowd-pleaser. Whether you serve it in a cone, a bowl, or sandwiched between two cookies, people of all ages will be asking for seconds.

So now that you’re tempted, let’s take a closer look at what goes into this sunny dessert.

Ingredients Notes

This custard might taste luxurious, but it uses simple, easy-to-find ingredients that come together to create something truly special.

Egg yolks are the secret to that decadent texture. They thicken the custard naturally, giving it a rich, velvety mouthfeel without needing any extra stabilizers. Be sure to whisk them thoroughly and temper them slowly to avoid curdling.

Whole milk and heavy cream form the creamy base. Whole milk provides structure, while heavy cream adds that luscious body. The combination keeps the custard light enough to enjoy in the heat while still feeling indulgent.

Fresh lemons are the star of the show. Use both zest and juice for maximum flavor. The zest infuses into the milk for a subtle, aromatic citrus note, while the juice is added at the end for a bright, tangy finish.

Granulated sugar sweetens everything just enough to balance the lemon's tartness without making it cloying. You can adjust slightly depending on the tartness of your lemons, but don't overdo it — you want that zing to shine.

You'll need a medium saucepan, a fine mesh strainer, and an ice cream maker for churning. If you don’t have an ice cream maker, I’ll share a no-churn alternative later on.

How To Make This Summer Lemon Frozen Custard

Making frozen custard at home is easier than it sounds, especially when you follow this step-by-step method.

Start by heating your milk, cream, lemon zest, and half of the sugar in a medium saucepan over medium heat. You want the mixture to be steaming but not boiling. The lemon zest will begin to perfume the cream as it heats — your kitchen will smell amazing!

While the dairy is warming, whisk the egg yolks with the remaining sugar in a separate bowl until the mixture is pale and slightly thickened. This step helps dissolve the sugar and prepares the yolks for tempering.

Once your cream mixture is hot, temper the egg yolks by slowly pouring in a ladleful of the hot liquid while whisking constantly. This prevents scrambling. Repeat with another ladle or two, then pour the tempered yolks back into the pot.

Continue cooking the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. The mixture is ready when it coats the back of the spoon and holds a line when you drag your finger through it. Don't let it boil!

Remove from heat and strain through a fine mesh sieve into a clean bowl to catch the zest and any bits of egg. Stir in the lemon juice and let the mixture cool to room temperature, then cover and chill for at least 4 hours — overnight is even better.

Once chilled, pour into your ice cream maker and churn according to the manufacturer's instructions. The custard should reach soft-serve consistency in about 20–25 minutes. Transfer to a lidded container and freeze until firm, about 2–4 hours.

Storage Options

Homemade frozen custard is best enjoyed fresh, but it stores well for up to a week in the freezer. Be sure to keep it in an airtight, freezer-safe container to prevent ice crystals from forming.

If the custard hardens too much in the freezer, let it sit at room temperature for 5–10 minutes before scooping. A warm spoon dipped in hot water also helps with smooth scooping.

Avoid repeated thawing and refreezing, as this can cause the texture to become icy. For best results, portion out only what you plan to eat.

You can also press a piece of parchment paper directly on the surface before sealing to reduce freezer burn.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt to different tastes and dietary needs.

For a dairy-free version, use full-fat coconut milk and a splash of almond milk in place of the cream and milk. The coconut adds a subtle tropical twist that pairs beautifully with lemon.

Want even more citrus zing? Try making this with Meyer lemons for a slightly sweeter, floral note, or mix in some lime zest and juice for a lemon-lime fusion.

If you don't have an ice cream maker, you can make a no-churn version by folding the cooled custard base into whipped cream, then freezing until firm. The texture won’t be quite the same, but it’s still delightful.

For a fancy twist, stir in a ribbon of lemon curd during the final minutes of churning, or top with crushed graham crackers for a lemon pie vibe.

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

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