Ingredients:
2 cups heavy cream (chilled)
1 cup sweetened condensed milk
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest (for extra flavor)
1 teaspoon vanilla extract (optional)
Instructions:
1. Whip the cream:
In a large bowl, beat the chilled heavy cream with a hand mixer or stand mixer until stiff peaks form.
2. Mix the ingredients:
In a separate bowl, combine sweetened condensed milk, lemon juice, lemon zest, and vanilla extract (if using). Stir well until smooth.
3. Combine everything:
Gently fold the lemon mixture into the whipped cream using a spatula, making sure to keep the mixture light and airy.
4. Freeze:
Pour the mixture into a freezer-safe container and smooth the top.
Cover and freeze for at least 4-6 hours, or until firm.
5. Serve:
Scoop and enjoy! Garnish with extra lemon zest or fresh mint for a refreshing touch.
Tips:
For a creamier texture, stir the ice cream halfway through freezing.
Add crushed cookies or white chocolate chips for extra flavor.
Let me know if you'd like a dairy-free version!
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