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Pucker Up Buttercup Lemon Ice Cream

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This Pucker Up Buttercup Lemon Ice Cream is a rich, custard-style lemon dessert made with real lemon juice, zest, and creamy dairy. It’s smooth, tart, and just sweet enough—perfect for hot summer days or elegant citrus desserts. Serve it in a bowl or between lemon sugar cookies for the ultimate lemon ice cream sandwich. Fresh, nostalgic, and bursting with flavor!

Ingredients

  • 2 cups heavy cream
  • 2 cups half and half
  • 2¼ cups sugar
  • 1 cup fresh lemon juice (about 3–4 lemons)
  • 3 egg yolks
  • 2 tbsp fresh lemon zest

Optional for Sandwiches:

  • Lemon sugar cookies (homemade or store-bought)

Instructions

  1. In a large saucepan over medium heat, whisk together sugar, lemon juice, egg yolks, and lemon zest. Cook for 1 minute, stirring constantly.
  2. Slowly whisk in the heavy cream and half and half. Continue cooking over medium-low heat for 5–6 minutes, whisking constantly, until the mixture begins to bubble slightly (do not boil). Remove from heat.
  3. Transfer the custard to a bowl. Place plastic wrap directly on the surface and refrigerate until completely chilled, about 2–3 hours or overnight.
  4. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.
  5. Serve immediately or transfer to a container and freeze for 3–4 hours until scoopable.
  6. Optional: Scoop ice cream between two lemon sugar cookies to make lemon ice cream sandwiches.

Notes

  • Use fresh lemon juice and zest for the most vibrant flavor.
  • Add a splash of limoncello for an adult twist.
  • For a dairy-free version, substitute with coconut cream and almond milk.
  • A pinch of fresh ginger or cardamom adds a sophisticated touch.
  • Stir in fresh berries after churning for a colorful burst.

Nutrition

Find it online: https://recipesbyliza.com/pucker-up-buttercup-lemon-ice-cream/