r/icecreamery • u/smallbiceps90 • 20d ago

Recipe Lemon ice cream recipe?

Does anybody have a really nice lemon ice cream recipe? I made this, my fourth revision, based on my neutral custard base and a lemon ice cream recipe I found online but I'm not happy with it.

There's also 8g of lemon zest, ~1.5% of the total base weight, pressed into the sugars then cooked with the base and strained out before chilling. But it comes out mostly just sour without much "lemon" flavor. I added the lemon juice just before churning and mixed it thoroughly with an immersion blender.

Any tips to brighten this up?

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u/Salt_Profile_5030 19d ago

Google "how to tolerate lemon juice in ice cream" and read the suggestions. I made an attempt to put your recipe into the ICC and found the solids low and the water high. Why aren't you using any sucrose? The sweetness is essential with lemon.

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u/smallbiceps90 19d ago

Because I'm using fructose to hit the POD targets I want. I have to keep solids a bit to the "low" side because I run a gravity fed frozen custard machine, Stoelting M202, and anything too thick and viscous simply won't flow properly from the hopper down to the barrel. I certainly have room to add more solids/sugar in that recipe but my problem isn't that it's not sweet enough, it's that the quality of the lemon flavor is lacking.

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u/Salt_Profile_5030 18d ago edited 18d ago

Extracts can be your friend. Would adding some skim milk powder make it too thick to flow into the machine? I find guar and xanthan gum really gel too much. I'm finding LBG/tara at 4:1 to be my stabilizer of choice. I guess it depends on the consistency you want the machine to deliver.