Ingredients:
100 ml fresh lemon juice
Pinch of salt
400 ml condensed milk
2 large lemons (preferably organic)
400 ml whipping cream
1 tablespoon lemon zest (optional)
Preparation:
1. Wash the lemons thoroughly and grate the zest (only the yellow part; avoid the white, which is bitter). Set aside.
2. Juice the lemons to obtain about 100 ml of juice. You can adjust the amount to taste according to your preferred acidity.
3. In a large bowl, beat the cream with an electric mixer at medium-high speed until stiff and soft peaks form. Do not overbeat to prevent it from turning into butter.
4. In another bowl, mix the condensed milk with the lemon juice, lemon zest, and a pinch of salt. Stir until well combined.
5. Gently fold the whipped cream into the lemon mixture, using a spatula and folding motions to maintain the airy texture.
6. Pour the mixture into a freezer-safe container, preferably a metal one for more even freezing.
7. Cover the container with plastic wrap or a tight-fitting lid and place in the freezer.
8. Freeze for at least 4-6 hours or until completely firm.
9. Remove the ice cream from the freezer a few minutes before serving to allow it to soften slightly.
10. Garnish with more lemon zest or fresh mint leaves. Enjoy 
Leave a Reply