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Photograph of lemon ice cream scoops stacked in two white porcelain cones

Lemon Poppy Seed Muffin Ice Cream

  • Author: Lauren
  • Yield: about 1 quart (8 servings) 1x
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American


This lemon ice cream recipe is the queen bee of all homemade ice creams. Creamy, lemony, and studded with poppyseeds, you’ll be blown away by how much this ice cream tastes like a lemon poppy seed muffin.


  • 1 ½ cups heavy cream 
  • 1 ½ cups whole milk 
  • ½ cup sugar, divided 
  • ¼ cup honey
  • 2 tablespoons minced lemon zest
  • ¼ cup fresh lemon juice 
  • ¼ teaspoon + ⅛ teaspoon table salt 
  • 6 egg yolks 
  • 2 teaspoons poppyseeds 
  • 1 teaspoon butter extract 
  • 1 teaspoon pure vanilla extract


Place a metal baking pan in the freezer. 

Combine cream, milk, ¼ cup sugar, honey, zest, lemon juice, and salt in a medium saucepan over medium-high heat. Cook mixture, stirring frequently, until steaming and registers 175°F on an instant-read thermometer, 6–8 minutes. 

Meanwhile, whisk together egg yolks and remaining ¼ cup sugar in a large bowl until smooth and light in color, 1 minute. 

Slowly whisk 1 cup heated milk mixture into egg yolk mixture to temper. Add yolk mixture to remaining milk mixture in saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 185°F on an instant-read thermometer, 5 minutes. 

Off heat, stir in poppy seeds, butter extract, and vanilla extract.

Transfer custard to a large bowl and cool completely. Press a piece of plastic wrap onto surface of custard and transfer to refrigerator; chill completely, at least 4 hours.

Transfer chilled custard to bowl of ice cream machine. Churn, according to manufacturer’s instructions, until mixture resembles very thick soft serve, 15–20 minutes.

Transfer ice cream to frozen baking pan and press a piece of plastic wrap onto surface; freeze until edges are firm, about 1 hour. 

Transfer ice cream to an airtight container, pressing to compress and remove air pockets. Freeze until firm, 2 hours. 


Ice cream is best enjoyed within 2 weeks of making, but lasts up to 1 month. 

My go-to ice cream machine is the Cusinart 1.5 Quart machine.


  • Serving Size: per 1/2 cup
  • Calories: 299
  • Sugar: 23g
  • Sodium: 119mg
  • Fat: 23g
  • Saturated Fat: 13g
  • Carbohydrates: 24g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 221mg

Keywords: Lemon ice cream recipe, homemade lemon ice cream, lemon ice cream

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