Creamy Lemon Custard Ice Cream Served In A Citron Cup

Posted June 8th, 2026

Creamy Lemon Custard Ice Cream Served in a Citron Cup

Ingredients

1 cup granulated sugar

Zest of 4 large lemons

Pinch of fine sea salt

2 cups heavy cream

1 cup whole milk

6 egg yolks

¾ cup freshly squeezed lemon juice

2 teaspoons lemon extract

Fresh mint leaves, for garnish

4 citron fruits or large lemons, for serving

Instructions

1. In a medium saucepan, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant. This helps release the natural oils from the lemons and creates a brighter citrus flavor.

2. Add the salt, heavy cream, milk, and egg yolks. Whisk until smooth and fully combined.

3. Place the saucepan over low heat and cook, stirring frequently, until the custard slightly thickens and reaches 160°F on an instant-read thermometer. Do not allow it to boil.

4. Remove from the heat and whisk in the lemon juice and lemon extract until smooth.

5. Pour the mixture through a fine-mesh sieve into a heatproof bowl.

6. Allow the custard to cool to room temperature. Cover and refrigerate for at least 8 hours, or preferably overnight.

7. Before churning, whisk the chilled custard until smooth.

8. Churn according to your ice cream maker's instructions until it reaches a soft-serve consistency.

9. Transfer to a freezer-safe container and freeze until firm, about 4 hours or longer.

To Prepare the Citron Cups

1. Slice the tops off the citrons and carefully scoop out the flesh, leaving a sturdy shell to hold the ice cream. If using large lemons, follow the same process.

2. Place the hollowed citrus shells in the freezer for at least 30 minutes before serving. This helps keep the ice cream cold and creates a beautiful frosted presentation.

3. Scoop the frozen lemon custard ice cream into the chilled citron cups.

4. Garnish with fresh mint leaves and serve immediately.

Notes

I love serving this ice cream in citron cups because citrons are much larger than traditional lemons, making them perfect edible serving bowls. If you can't find citrons, extra-large lemons work beautifully too.

The combination of bright lemon, rich custard, and fresh mint creates a refreshing dessert that's perfect for spring and summer gatherings.

Makes: About 1 quart of ice cream

Storage: Store the ice cream in an airtight container in the freezer for up to 2–3 weeks. 🍋🌿

A Recipe by Madeline May

Creamy Lemon Custard Ice Cream in Citron Cups

Summer • Lemon • Ice Cream

Prep

30 mins

Cook

15 mins

Chill

8 hrs

Freeze

4 hrs

Yield

1 quart

Category

Dessert

Difficulty

Medium

This creamy lemon custard ice cream is bright, silky, and full of fresh lemon flavor. Made with a rich custard base, fresh lemon juice, and plenty of zest, it is the perfect balance of sweet and tangy. Served in citron cups and finished with fresh mint, it makes a beautiful dessert for summer dinners, garden parties, and special celebrations.

Ingredients

Lemon Custard Ice Cream

• 1 cup granulated sugar
• Zest of 4 large lemons
• Pinch of fine sea salt
• 2 cups heavy cream
• 1 cup whole milk
• 6 large egg yolks
• ¾ cup freshly squeezed lemon juice
• 2 teaspoons lemon extract

For Serving

• 4 citron fruits or giant lemons
• Fresh mint leaves
• Extra lemon zest, optional

Instructions

1. Infuse the sugar Add the sugar and lemon zest to a medium saucepan. Rub the zest into the sugar with your fingertips until the mixture is fragrant.
2. Build the custard Add the salt, heavy cream, milk, and egg yolks. Whisk until smooth and fully combined.
3. Cook the custard Set the saucepan over low heat and cook, stirring frequently, until the mixture thickens slightly and reaches 160°F on an instant-read thermometer. Do not let it boil.
4. Add the lemon Remove the pan from the heat and whisk in the lemon juice and lemon extract until smooth.
5. Strain Pour the custard through a fine-mesh sieve into a heatproof bowl.
6. Cool Let the custard cool to room temperature.
7. Chill Cover and refrigerate for at least 8 hours, preferably overnight.
8. Whisk Once chilled, whisk the custard until smooth.
9. Churn Churn according to your ice cream maker's instructions until the ice cream reaches a soft-serve consistency.
10. Freeze Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours.
11. Prepare the citron cups Slice the tops from the citrons and carefully scoop out the flesh, leaving enough of the shell intact to create sturdy serving cups. Freeze the citron cups for at least 30 minutes before serving.
12. Serve Scoop the ice cream into the frozen citron cups and garnish with fresh mint and extra lemon zest, if desired.

Storage

Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. Press a piece of parchment paper directly onto the surface before sealing to help prevent ice crystals.

Make Ahead

The custard base can be prepared and refrigerated up to 2 days before churning. The citron cups can be hollowed out and frozen up to 1 day ahead.

A Note from Madeline May

I use citrons for this recipe because they are much larger than traditional lemons and create the prettiest edible serving bowls. Giant lemons work beautifully too. Freeze the cups before serving so the ice cream stays firm, then finish each one with fresh mint and a little extra lemon zest for the loveliest summer presentation.

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A Recipe by Madeline May • madelinemayco.com

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