1-Gathering and Preparing Ingredients: First, gather all your ingredients and zest the lemons, then juice them carefully to remove any seeds for a smooth texture. In a saucepan, heat the heavy cream until it’s warm but not boiling, stirring occasionally to avoid scorching.

In a separate bowl, whisk the egg yolks and sugar until smooth and pale, making sure the sugar fully dissolves for even sweetness.

2-Cooking the Custard Base: Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling. Return the combined mixture to the saucepan over low heat, stirring constantly until it thickens enough to coat the back of a spoon, around 170°F.

Remove from heat and stir in fresh lemon juice and lemon zest for that signature tangy flavor. Cool the mixture to room temperature, then refrigerate it for at least 4 hours or overnight to chill thoroughly.

3-Churning and Freezing: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.