▶ Tap a timecode to jump to roughly that moment in the video.
1
Zest all 4 lemons, preferably organic untreated ones.
2
Cut the lemons in half and juice them until you have 120 ml of fresh lemon juice.
3
Pour the lemon juice into the condensed milk, add the zest, and mix until well combined.
4
Place the very cold heavy cream in a large bowl and chill for 15 minutes in the freezer. Whip with an electric mixer until stiff peaks form, being careful not to overbeat and turn it to butter.
5
Fold the lemon and condensed milk mixture gently into the whipped cream using a spatula, being careful to maintain the airy texture for a light and creamy result.
6
Add a few drops of yellow food coloring if desired for color, but this is optional.
7
Transfer the mixture to a loaf pan, airtight container, or any suitable mold and smooth the surface.
8
Cover the ice cream tightly with plastic wrap, making sure it touches the surface to prevent ice crystals from forming.
9
Freeze for at least 8 hours, or preferably overnight, until completely frozen.
PrimedTableBETA
