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Lemon Ice Cream

Lemon Ice Cream

Creamy refreshing lemon ice cream.


Add all dry ingredients to a bowl and mix well.
Add milk, cream, lemon zest and egg yolks to a pan.
Whisk in the dry ingredients.
Slowly heat to 83C/181F.
Transfer to a zip-lock bag and chill in ice water.
Add the lemon juice.
Check the acidity and add citric acid if needed.
Age in fridge overnight.
Optional. Strain the mix if you do not want the lemon zest. (I did not strain).
Run in ice cream machine.


Add citric acid to taste to balance the acidity.

IngredientWeight (g)Amount (%)
Milk (3.0%)200.017.72
Cream (40.0%)400.035.45
Skim milk powder40.03.54
Lemon juice (from 3-4 lemons)225.019.94
Egg yolk (3)51.04.52
Citric acid1.000.09
Locust bean gum0.800.07
Guar gum0.400.04
Lambda Carrageenan0.200.02
Add-inWeight (g)Info
Lemon zest0.00from three to four lemons


Butter fat14.7 %
Total fat16.0 %
MSNF6.9 %
TSNF27.7 %
Total solids43.7 %
PAC total259.0
Freezing point-3.1°C, 26.3°F
Weight1128.4 g
Final weight1128.4 g
Evaporation0.0 g
Evaporation %0.0 %
Butter fat14.7 %
Other fat1.2 %
Total fat16.0 %
Sugar18.8 %
MSNF6.9 %
MSNF/Water12.3 %
Other solids2.0 %
TSNF27.7 %
Total solids43.7 %
Water56.3 %
Stabilizers0.12 %
Stabilizers/Water0.22 %
Egg yolks4.5 %
Egg yolk lecithin0.4 %
PAC se259.0
PAC salt0.0
PAC alcohol0.0
PAC total259.0
PAC normalized460.1
FP SE-2.9°C, 26.9°F
FP MSNF-0.3°C, 31.5°F
FP Salt0.0°C, 32.0°F
FP Alcohol0.0°C, 32.0°F
Freezing point-3.1°C, 26.3°F
Frozen water @-14.0°C, 6.8°F72.6 %
Temp at 65%-10.7°C, 12.8°F
Temp at 70%-12.7°C, 9.2°F
Temp at 75%-15.4°C, 4.3°F

2 thoughts on “Lemon Ice Cream”

    1. Sucrose is the same as white sugar.
      You can replace the dextrose with glucose syrup, but add 70g instead of 40g.
      It will not be exactly the same but should be fine.

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