Lemon cream ice cream from Jeni's Splendid Ice Creams at Home: More Than 100 Addictively Good Artisanal Recipes (page 176) by Jeni Britton Bauer

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Accompaniments: Sugar-plumped fruit; Plum pudding fruits

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • skvalentine on March 02, 2026

    Pretty good lemon ice cream! Used local lemons, which are more thin-skinned and have a more floral quality than grocery store lemons. Next time I'd try with traditional lemons, and will try the suggested addition of toasted almond slivers.

  • Jane on September 04, 2011

    This is an excellent ice cream recipe. I made it with Meyer lemons as they had just come into the market and looked fantastic. So I reduced the sugar as Meyer lemons are much less acidic. The process was a bit more detailed than many ice cream recipes but it was so worth it. It is smooth, creamy, great texture and wonderful taste. I will definitely be making it again.

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