Lemonade Ice Cream is the perfect summer combination of two favorite summertime treats – ice cream and lemonade all in one.
I’m excited to be back here at I Heart Naptime this summer to help out while Jamielyn cuddles that cute little baby!! I am Leigh Anne from Your Homebased Mom where we are all about pretty and delicious. I love sharing hundreds of delicious, family friendly recipes and entertaining ideas that everyone will love. I hope you’ll stop by for a visit.
Summer came early to the Northwest this year and so my summer ice cream cravings kicked in early. Besides ice cream, another one of my favorite summer treats is lemonade so I decided to combine the two together today with lemonade ice cream. My lemonade cravings have been going strong so far this season. It started with this yummy Chick -fil-a frosted lemonade and then continued on to Frosted Freckled Lemonade. I get on a kick with something and I have a hard time stopping, this summer it is lemonade flavored things!!
You will need an ice cream maker for this one and I love using my favorite Cusinart Ice Cream Maker.
This recipe requires a little cooking and cooling so plan ahead. Because there are eggs in the recipe you must cook the custard and then temper the eggs. This basically means is that you have to add some of the hot milk mixture into the egg yolks, just a little at the time so that the eggs don’t cook. No one wants scrambled eggs in their ice cream. It’s easy to do, just takes a bit of time. Then you have to let the ice cream mixture chill before putting it in your ice cream maker.
Ones the mixture has cooled, it’s ready to add to your ice cream maker and let it process. Then, you’re ready to enjoy, whether in a dish or in a cone! I’m a cone girl.
Lemonade Ice Cream
Ingredients
- 3 cups whole milk
- 6 egg yolks
- 2/3 cup granulated sugar
- 1 teaspoon lemon extract
- zest of 3 lemons
- 2 tablespoons fresh lemon juice
- 1/3 cup undiluted frozen lemonade concentrate
Instructions
- Heat the milk to a boil in a heavy pan. Cover and remove from heat.
- Beat the egg yolks and sugar together in a bowl until light and thick.
- Slow pour the hot milk into the egg mixture, whisking constantly. Turn the mixture to the sauce pan and cook over low heat, stirring with a wooden spoon until it thickens slightly and coats the back of the spoon.
- Do not allow it to come to a boil or it will curdle.
- Add in lemon extract, zest, and juice.
- Allow the mixture to cool to room temperature and then refrigerate it, loosely covered with plastic wrap until chilled. At least 3 hours.
- Freeze in the mixture in your ice cream maker.
- Once it starts to set and thicken, add in the lemonade concentrate and continue mixing until set up.
- Place in freezer to set up further.
Nutrition
Leigh Anne Wilkes
Your Homebased Mom
finding the pretty and delicious
You can also visit me on Facebook, Pinterest, Twitter, Instagram and Google+
Huge THANKS to Leigh Anne for sharing this yummy ice cream recipe during our Hello Summer Event! Click HERE to see more ideas from the event.
If you enjoyed this ice cream recipe, then you’ll love these:
I can’t wait to make them!
This ice cream looks amazing! I definitely want to try making it soon!
Paige
http://thehappyflammily.com
This sounds like the perfect summer treat!!
This ice cream looks so lovely. What a fun and tasty way to cool down in the middle of this crazy summer heat! : )
Can’t wait to make this for my goddaughter Chyna . She loves lemonade any way she can get it
Oh my, this looks so refreshing. I made a similar recipe, but without an ice cream maker. Mine was more like a semifredo. I used heavy cream instead of milk. I put it in a loaf pan and in the freezer. It was delicious.
Hi! This looks delicious! Can I share this recipe in my ice cream roundup post next week? I will of course be linking back to this post. Thanks!
Hi Logan,
Yes! You may link – and thank you for the offer!
You can read our TOS here, and do let us know if you have any additional questions! :)
Wonder for us dairy free types if coconut milk could be substituted?
You could definitely give it a try, I’m sure it would be delicious! :)
wow! that looks and sounds like something I would want to try! By the way, how do you get the background to look so amazing, just curous
Yum! This sounds so good! Great for kids too!
I am so into this refreshing and zippy ice cream!
can i use this recipe in a lemon tarte
This wouldn’t work in a lemon tart unless you make it a frozen lemon tart. The filling for my Lemon Bars would be excellent in a lemon tart, thought!
Totally going to try this recipe! It looks so delicious!
Sounds delicious!!! Can you clarify on zest of 3 lemons? Not sure how much. The zest is grating the lemon peel,? Thank you
Yes! The zest is the bright yellow part of the lemon skin – the white part is called the pith, and is very bitter. My favorite too is a food rasp for getting the zest from citrus (I also use it to grate Parmesan!)
DH is zesting the lemons since he is using them for a marinade for carne asada also. I’m excited to try this recipe after finally making strawberry ice cream a few weeks ago before our youngest daughter and family moved to Southern California that turned out great!
This was absolutely amazing!!! My son and I are lemon freaks and we could not get enough of this ice cream. Seriously unreal. Thank you for this wonderful recipe that will become a summertime staple around here!
I know you said you have to use an ice cream maker but unfortunately I don’t one (at least not yet) But do you think I could make put this in a container in the freezer and stir it every 30 minutes? If not I totally understand :)
You could try it that way! Maybe stir every 20 minutes so the ice crystals don’t get too big. :)
Hi, this recipe sounds awesome! I am planning to make it soon. I just wanted to clarify. Should I add the concentrate in frozen or thaw it out and add it as a liquid?
You can add it in frozen! :)
I was curious, why can I not add the concentrate before I begin freezing? I hate to open the freezer after it’s all packed in ice and salt, but don’t want to mess it up before I start ;)
Hi Barbara! Adding the concentrate after it has chilled helps it freeze faster. You could definitely try adding it before if you would like. :)
I made this tonight, to bring to a party tomorrow. It tastes very nice, though it could do without the lemon zest from a textural perspective. I would either make sure it’s grated very fine, or infuse it and then strain it out. I did mine with a microplane and the result is a bit chunky.
Thanks for your tips Chris!
How much ice cream does this recipe yield? I want to try it out in my 6 quart hand-crank ice cream maker for the Fourth of July. Wondering if I should double (or even triple) the recipe?
Hi Linda! This was a guest post from a few years ago so I’m not positive. But you could definitely double this recipe for a 6 quart ice cream maker! :)
Thanks, Jamielyn. The ice cream turned out great doubling the recipe. I went ahead and put the slightly thawed concentrate in just after adding the lemon zest and lemon juice, and the texture was absolutely perfect. So good, in fact, that I won 3rd Place in our family’s 20th annual ice cream crank-off!