Homemade creamy Lemon Ice Cream with bits of crushed Lemonheads candies swirling all around cream and fresh lemon juice. This custard-like ice cream is so creamy and full of lemon burst flavor!
How do you like your ice cream, hard or soft?
Did you know by letting your ice cream temper about 10 degrees out of the freezer is not only for scooping purposes?
Yes, that helps. But, by letting the hard, frozen ice cream soften a little, maximizes the flavor on your taste buds!
Trust me, I would know.
Ice cream is one of my daily food groups… it’s a food group in my little world, okay.
But, whatever your preference is, I’m know you’ll fall in love with this creamy Lemon Ice Cream!
Crushed Lemonheads Lemon Ice Cream is the ice cream you want to savor and let it melt onto your taste buds!
The crushed Lemonheads candies give this ice cream MORE lemon sugary flavor and little candy crunch. Because, we sure can’t have enough sugar and lemon, right?
I’ve been making ice cream since I was a little girl. I always knew it was a process. A very special process.
Homemade ice cream is definitely made with LOVE!
Coming up with this recipe, I knew I wanted a lot of lemon burst in this ice cream. But it had to be really creamy, too.
What gives this ice cream recipe a more custard, creamy texture is the egg yolks.
The proteins from the egg yolks help make the ice cream creamy. But when cooked, becomes more dense and forms a custard like texture. Which means, the liquid gets trapped inside of the proteins and prevents ice crystals forming.
The simple makings of a creamy ice cream!
Not to mention, the egg yolks already gives this ice cream a natural soft yellow color without having to use artificial coloring.
Making this ice cream is not a fast way, by all means. But, it is really worth the time.
If you have not made homemade ice cream before, it is very simple. The hardest part is waiting for it to freeze!
Note: If you don’t by chance have an ice cream machine, follow the recipe below and just skip the machine part. Turns out just as delicious!
- 2 cups heavy whipping cream
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 4 egg yolks
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 cup finely crushed Lemonheads candy.
- In a medium sauce pan over medium heat, stir together the heavy cream, milk, vanilla, yolks, sugar, lemon zest, and juice. Bring up to a soft simmer (170 degrees) while stirring constantly.
- When it reaches this temperature, put the bowl in an ice bath. (Put the sweet cream base in a heat safe bowl and put inside of a bigger bowl filled with ice and little water.) Stir constantly to cool evenly.
- Cover with plastic wrap. Allow the wrap to touch the top layer as to not form a skin on top. Refrigerator overnight.
- Put the chilled cream into your cold (preferably frozen) machine bowl. Churn for 30-40 minutes.
- Gently stir in crushed candies.
- For more frozen (solid) results, place in a shallow container (I used a bread loaf pan.) and freeze for additional 5 hours or overnight. Enjoy!
- If you do not have a thermometer during the cooking process, you may test it on the back of a spoon. If it is getting thick enough to stay on the back of the spoon (if it's been simmering for about 10 to 15 minutes), it is ready to start the cooling process.
- If you don't by chance have an ice cream machine, follow the directions above and just skip the machine part. Turns out just as delicious!
- Makes 1 quart of ice cream.
This creamy Lemon Ice Cream is the flavor I make for my sweet Levi… it’s his favorite!
Are you a LEMON LOVER?
More LEMON recipes!
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