🍋 Homemade Creamy Lemon Ice Cream – Summer in a Scoop! ☀️🍦

👩‍🍳 Instructions:

1. Whip the cream:
   In a large chilled bowl, beat the cold heavy cream until stiff peaks form.
2. Mix the lemon base:
   In another bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, vanilla, and salt. The mixture will slightly thicken as the lemon juice reacts with the milk — that’s the magic! ✨
3. Combine:
   Gently fold the whipped cream into the lemon mixture until smooth and fully combined. Don’t overmix — keep it airy and fluffy.
4. Freeze:
   Pour the creamy mixture into a loaf pan or freezer-safe container.
   Smooth the top and cover with plastic wrap or a lid.
   Freeze for at least 4–6 hours, or overnight for the best texture.
5. Serve & enjoy!
   Scoop into bowls or cones and garnish with lemon zest, mint leaves, or a drizzle of lemon curd for an extra punch. 🍋🍃

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💡 Optional Add-ins:

• Swirl in lemon curd before freezing for ribbons of citrusy gold.
• Add crushed shortbread cookies for a lemon pie vibe.
• Mix in white chocolate chips for a creamy-sweet contrast.

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Would you like me to share a no-dairy (coconut cream) version of this lemon ice cream next? It’s unbelievably silky and tropical! 🥥🍋