It tastes delicious to eat Irish pot roast. I decided to post this recipe online because I’ve received so many requests for it. Serve with warm buttery bread.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 12 hrs 10 mins |
| Total Time: | 12 hrs 45 mins |
| Servings: | 10 |
Ingredients
- 2 cups heavy whipping cream
- 1 ⅛ cups white sugar
- 1 cup half-and-half cream
- 3 tablespoons grated lemon zest
- 5 large egg yolks
- ¾ cup fresh lemon juice
Instructions
- Combine heavy cream, sugar, half-and-half, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat, cover the saucepan, and allow to steep for 10 minutes.
- Uncover the saucepan and bring back to a simmer over low heat. Beat egg yolks in a medium bowl. Gradually whisk 1 cup hot cream mixture into eggs, several tablespoons at a time. (This brings eggs up to temperature without scrambling them.) Stir egg mixture back into cream mixture in the saucepan. Cook and stir over low heat until mixture coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover and refrigerate 8 hours to overnight.
- Stir lemon juice into chilled ice cream mixture. Freeze in a 4- to 5-quart ice cream maker according to manufacturer’s directions. Transfer ice cream to a lidded freezer container, then freeze for about 4 hours to ripen flavors before serving.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 177 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 14 g |
| Sodium | 32 mg |
| Sugars | 23 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This ice cream is divine! I modified by only using 4 egg yolks and whole milk instead of half n half. It’s safe to say it was the best lemon ice cream I’ve ever had! Creamy and rich with the right amount of tangy lemon. A definite keeper.
This recipe didn’t match what I had in mind for lemon ice cream. It’s very tart, more like a sherbert in flavor than an ice cream. Yet it’s also a bit too eggy in flavor. And too soft as well. If I made it again, I think I would try reducing the lemon juice by about 1/3 cup, reducing the egg yolks by one, and adding a bit of vanilla for a richer taste.
My son used this recipe and won grand champion at the county fair. Only thing we did different was strain out the zest.
I made this today, and it’s the best! Lemon-lovers rejoice! Thanks so much for the recipe. It’s a keeper.
Lemon ice cream needs to be light, almost sherbet-like, because of the natural tension between the acidity of the lemon and the texture of the cream. This recipe is almost the exact opposite — just ridiculously heavy because of the large number of egg yolks, etc. Moderately unpleasant to eat, actually.
love, Love, LOVE this recipe!! I have made it a few times, just as directed, but tried 1) keeping the lemon zest in the mixture and 2) removing the zest. Both ways were fabulous; #2 just a little less pungent. Today I am trying the same recipe, but with LIMES! Can’t wait to see how this one comes out!
I have been looking for lemon ice cream in the local stores for weeks with no luck, so I searched for a recipe to make my own. This one delivered. Creamy, lemony, the right amount of sweet and tart. A little labor intensive, which can make me scrap a recipe, but this one was definitely worth it.
Super creamy and lemony! ***This recipe is the perfect amount for my 1.5 quart cuisinart ice cream maker.*** I’m not sure why it says to use a 4-5 quart maker.
This is such a great recipe. I didn’t make a single change. It is perfect as is. I will make one note about the directions: Step 3 says you need a 4-5 quart ice cream maker. You only need a 2 quart ice cream maker. 2 quart ice cream makers can hold up to approx 3 cups of ice cream base, which is what this recipe produces. If anyone has held off due to the size of their ice cream maker, don’t! A smaller size ice cream maker did the trick for me. I will be making this again.
Excellent recipe. The ice cream was tart with a perfect lemon zing. We also made an orange version, but cut back on the sugar and added a touch of triple sec.
10 STARS! Lemon lovers unite! This is the best homemade ice cream I have ever had in my life! Absolutely outstanding! Everyone should have an ice cream maker.
Unbelievably good lemon ice cream. I followed the recipe and directions exactly. We could not stop eating it. The kind of ice cream you’d be willing to pay a lot for in your local ice cream shop. Thanks to the reviewer who suggested pulsing the zest and sugar in the food processor! That made it smooth and no need to strain. Reminded me of my mother’s homemade lemon frosting—so delicious. Can’t wait to make this again.
This ice cream is delicious! I love the strong fresh lemon taste! Beware, it’s difficult to only have once scoop! I followed the recipe closely except for waiting the 10 minutes for hot cream mixture to sit. I also used whole milk instead of half and half. I will be making this again!
Really good flavor and texture.
This is….SO good I used the zest of 3 large lemons and used whole milk instead of half and half (b/c that’s what I had.) I also cut the lemon juice by half b/c I was tired of squeezing lemons. AND I used 6 yolks. The result tastes like lemon curd–but an ice cream! The lemon flavor was strong but not too tart. Just so, so good. Cannot recommend enough, and I am confident the recipe as written would have been delicious, too.
I changed nothing and it was perfect! The family loved it.
Deliciously tart and easy to make.
I made this today and wow. Very good. It’s a great ice cream for a hot day, so refreshing. I’m not sure I would want to binge eat it, which is probably a good thing. I made it as directed but on the next batch I will probably strain out the zest. What a great way to get your vitamin C.
This was a bit time consuming, but it was worth it. I’ve never seen lemon ice cream sold in stores, and this recipe is delicious. It’s creamy and tart- very unique.
Creamy, tart, sweet, and amazing!
I made this for my grandson’s birthday. This is a delicious recipe, but I wanted to clarify something. It calls for a 4 to 5 quart ice cream freezer. That didn’t sound right to me. I compared total volume of ingredients to other recipes I’ve used in my 2 quart cuisinart freezer. 2 quarts is more than large enough.