500 mL (2 cups) 35% cream (aka whipping or heavy)
300 mL (1-10 oz can) condensed milk
2 lemons, zested and juiced (about 175 mL / 3/4 cup)
In a bowl, whisk together the cream, lemon zest, lemon juice, and condensed milk.
Freeze according to ice cream maker manufacturer’s instructions.
Serve immediately as soft serve, or spoon into a container and freeze until hardened.
Makes about 1 quart
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