“Pucker Up”: Lemon Ice Cream

We live in the country, past the major city limits and suburbs. We’ve got green rolling hills, pastures full of grazing animals, and best of all–we still have country stores.

Country stores are the perfect balance to busy life. They’re simple, slow, and sweet. In our country store they have creaky old hard wood floors, homemade fudge, penny candy, and they even keep their own bees! They also make their own waffle cones and ice cream. When we were kids my parents would take my sister, brother, and me to the store on Saturdays. There would be drips of waffle cone batter all over the floor and the smell of baking sugar and flour wafting through the air. Those were good days and good memories.

These days, my husband and I travel forty minutes to get back to that country store for some cool, creamy, hand dipped ice cream from that little country store’s creamery. On our last visit, they were featuring a ‘Lemon Chiffon’ ice cream that was simply amazing. While my husband and I walked down the street in the sunshine, hand in hand, we enjoyed the fresh flavors of spring. It was the perfect date.

I loved that feeling and the memories created in the presence of delicious food. This recipe is an attempt to reminisce and bring a bit of that simple comfort to your home.




Yields: About 6-8 servings


  • A grater or peeler
  • A whisk or an electric hand/stand mixer with whisk attachment
  • Spatula
  • Food processor or blender
  • A small bowl
  • Fine mesh strainer
  • A non stick loaf pan


Lemon Curd

  • The peels of three lemons
  • The juice of three lemons
  • 1 1/2 cups of sugar
  • 1/2 a stick of unsalted butter, at room temperature
  • 4 large eggs
  • 1/8 teaspoon sea salt


  • 2 cups heavy whipping cream


For the Curd:

  1. Using a carrot peeler or a lemon zester remove the zest of your three lemons. Be careful to avoid taking off the white pith. If you do get some it’s safe to eat. (**Fun fact, naringenin, found in the pith of a lemon, can stimulate your liver to burn excess fat and is a powerful antioxidant. But in a recipe, the white pith can make your lips and tongue tingle in a way that kind of combats the creamy, cool sensation we’re going for with ice cream. Trust me, I’ve done this before!)
  2. Throw your peel and sugar into the blender (we use Vitamix) and pulse until the zest is finely minced throughout the sugar. If you have any big chunks that’s OK, we strain them out later.
  3. Cream the butter and sugar/lemon mixture together. Add each of the eggs, one at a time. Then add in the lemon juice and the salt.
  4. Pour the mixture into a medium sauce pan and cook over low heat. Constantly stir the mixture to keep everything emulsified. The eggs and sugar will start to cook, causing the mixture to thicken (approximately 10-12 minutes). **If you are using raw sugar like we did and you’ve got some larger sugar crystals this may take a bit longer. Hang out just below a simmer, so just about to bubble but no actual bubbles.
  5. Remove your mixture from the heat and place a small bowl underneath your wire mesh strainer. Strain your lemon curd and let it cool for approximately 30 minutes to an hour!

For the Cream:

  1. Pour two cups of heavy whipping cream into a bowl. Please the bowl inside another bowl with ice in it, or just set it on top of an ice pack. This keeps the cream cold as it gets whisks very quickly.
  2. Whisk the cream on high with hand or electric mixer until the cream forms stiff peaks. Be careful not to over whip the cream.
  3. When the cream has about tripled in size take the completely cooled lemon curd and pour 1/3 of it into the cream. Using a spatula or clean whisk, slowly incorporate the curd into the cream. ¬†Move your wrist in swooping “c” motions to fully incorporate the cream without bunch the cream down and deflating it. Repeat these steps with the other two thirds of the cream until the curd is fully incorporated into the cream.
  4. Pour your mixture into a loaf pan. Cover with plastic wrap and aluminum foil. Place in the freezer and allow to set for at least 3-4 hours.
  5. When the ice cream is set, serve it right from the freezer (no thawing necessary) and enjoy within one week of making for maximum freshness!

We hope you enjoy and let us know what you think!



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