There's nothing quite like the tangy, refreshing taste of Summer Lemon Frozen Custard to cool you down on a hot afternoon. With its ultra-creamy texture and bright citrus notes, this frozen treat is a must-have for backyard barbecues, poolside lounging, or simply indulging in something sweet and sunny.

I first made this recipe after returning from a trip to the farmers market with a basket full of fresh lemons. The result? A luscious, homemade custard that instantly became a seasonal favorite in our house. Best of all, it’s easier to make than you might think and tastes so much better than store-bought.

The key to this custard is the balance of tart lemon and rich creaminess that feels indulgent but refreshing at the same time. Let's dive into what makes this frozen treat such a standout summer dessert.

Why You’ll Love This Summer Lemon Frozen Custard

This frozen custard is about to become your go-to summer dessert. It delivers flavor, simplicity, and pure sunshine in every spoonful.

First, let’s talk about flavor. The zesty brightness of fresh lemon juice and zest creates a bold citrus punch that perfectly contrasts the custard’s rich, velvety base. Every bite is vibrant, creamy, and downright addictive.

It's also surprisingly easy to make. While it does require a stovetop custard and some chilling time, the process is simple and forgiving. No special skills required—just some whisking and patience.

This custard is perfectly refreshing on hot summer days. Unlike heavier ice creams, it leaves you feeling satisfied without being weighed down. It’s ideal for after-dinner treats or mid-day indulgences.

And it’s family-friendly and freezer-friendly. Kids love the bright, lemony flavor, and the custard holds up beautifully in the freezer, meaning you can make it ahead and have it ready for those spontaneous summer cravings.

If you’re ready to bring a little sunshine to your dessert game, this recipe is the perfect place to start.

Ingredients Notes

This custard comes together with just a handful of fresh, simple ingredients—each one essential to achieving that smooth, lemony bliss.

Egg yolks are what give this frozen custard its silky, luxurious texture. They thicken the base into a rich custard that churns into the creamiest dessert imaginable. Don’t skip separating your eggs carefully to avoid whites sneaking into the mix.

Heavy cream and whole milk combine to form the custard's base. The cream brings richness while the milk keeps things from becoming overly dense. Using both ensures the perfect balance of creamy and scoopable.

Fresh lemon juice is non-negotiable here. Bottled juice just doesn’t compare to the vibrant zing of freshly squeezed lemons. Be sure to zest your lemons before juicing—you’ll need both for full citrus impact.

Granulated sugar sweetens the custard and helps soften the tartness of the lemon. It also aids in texture, ensuring the custard doesn’t freeze too hard. Don’t reduce the sugar too much or the balance of flavors may suffer.

For equipment, you’ll need a medium saucepan, a whisk, a fine mesh strainer, and an ice cream maker. A thermometer can also be helpful when cooking the custard to the proper temperature, but it’s not essential.

How To Make This Summer Lemon Frozen Custard

Making this frozen custard may seem fancy, but the process is approachable and rewarding. Here's how to bring it all together.

Start by whisking the egg yolks and sugar together in a mixing bowl until the mixture is thick, pale, and creamy. This step sets the stage for a smooth custard.

In a saucepan, combine the cream, milk, lemon zest, and a pinch of salt. Heat the mixture over medium heat until it’s steaming but not boiling. You should see small bubbles around the edges. Remove it from the heat.

Temper the egg mixture by slowly whisking in about a cup of the hot cream mixture. Then pour everything back into the saucepan, whisking constantly. Return the pan to the heat and cook gently, stirring until the mixture thickens enough to coat the back of a spoon. This usually happens at around 170-175°F.

Strain the custard through a fine mesh sieve into a clean bowl to remove any curdled bits or zest. Stir in the fresh lemon juice and let the mixture cool slightly. Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight for best results.

Once fully chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions. It should take about 20-25 minutes to reach a soft-serve consistency. Transfer to a freezer-safe container and freeze for at least 2 hours to firm up.

The total time from start to scoop is about 6 hours including chilling and freezing. The result? A smooth, tangy, creamy frozen custard that screams summer with every bite.

Storage Options

Your lemon frozen custard stores well in the freezer, keeping its creamy consistency for several days.

Store it in an airtight container with a layer of plastic wrap pressed directly on the surface to prevent ice crystals from forming. This helps preserve the custard’s luxurious texture.

It’s best enjoyed within 5-7 days, though it rarely lasts that long in our house. After that, the texture may become a bit icier but still delicious.

To serve after freezing, let the custard sit at room temperature for 5-10 minutes before scooping. This softens it slightly for the perfect texture.

Avoid repeated thawing and refreezing, as that can cause the custard to become grainy or lose flavor.

Variations and Substitutions

This recipe is endlessly customizable depending on your mood or what's in your kitchen.

Try swapping the lemon juice and zest for lime or orange for a citrus twist that keeps the same custard base. Blood orange makes an especially beautiful and unique option.

If you're dairy-sensitive, you can substitute coconut milk for the cream and milk. Just be aware that it will change the flavor and slightly alter the texture. The result is still luscious with a tropical hint.

Add a swirl of blueberry compote during the freezing step for a flavor pairing that tastes like sunshine and summer berries in one bite.

For a more intense lemon flavor, stir in a touch of lemon extract (no more than ½ teaspoon) along with the juice. It enhances the citrus without overpowering the natural brightness.

Feeling fancy? Serve the frozen custard in homemade lemon cups by hollowing out lemon halves. It makes for a beautiful presentation at summer gatherings.

No matter how you enjoy it, this Summer Lemon Frozen Custard is a recipe that invites creativity. Don’t be afraid to make it your own!