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Cook the custard:
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Heat the mixture over medium-low heat, stirring constantly with a wooden spoon or silicone spatula. Cook until the custard thickens enough to coat the back of the spoon (about 170°F to 175°F or 77°C to 80°C). Be careful not to let it boil.
Strain and cool:
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Remove the saucepan from the heat and strain the custard through a fine-mesh sieve to remove any bits of cooked egg. Let the custard cool for a few minutes.
Add lemon flavor:
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Stir in the lemon zest, lemon juice, and vanilla extract (if using). Allow the custard to cool completely, then transfer it to the refrigerator and chill for at least 2-4 hours (or overnight) until it’s cold.
Churn the ice cream:
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Once the custard is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
Freeze:
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After churning, transfer the ice cream to a lidded container and place it in the freezer for at least 2-4 hours to firm up.
Serving:
Once your lemon ice cream is fully frozen and firm, scoop it into bowls or cones, and enjoy the creamy, tart goodness!
This lemon ice cream pairs well with shortbread cookies, fresh berries, or even a drizzle of honey. If you want a smoother texture, you can always add a bit of vodka (1-2 teaspoons) to the mixture before churning to keep the ice cream from freezing too hard.
