Lemon Custard

Lemon Custard

One of our favorites, this recipe is an amazing balance of sweet and tart but requires the extra effort that comes with any custard. Make two batches at once—you won’t regret it!


  • 1/4 Tablespoon Lemon Zest
  • 2 Tablespoons Lemon Juice
  • 1/4 Cup Sugar
  • 2 Egg Yolks
  • 3/4 Cup Milk
  • 1/2 Cup Cream


Beat together the sugar and egg yolks until well combined. Mix in the milk, lemon zest and the cream and place on the stove. Heat on low until the mixture reaches 175 degrees Fahrenheit or just when the mixture starts to thicken (do not boil and do not overheat as it can get an “eggy” taste). Strain the mixture to remove the zest and then chill before freezing in the refrigerator for a few hours or in a bowl sitting in an ice bath. Add your mixture to the Tern ice cream machine and then add 2 tablespoons of lemon juice. Freeze the mixture as usual. (Lemon can cause the dairy to curdle so we add it during the freezing to prevent this.)