Whip the Cream: In a large mixing bowl, use a hand mixer or stand mixer to beat the heavy cream until stiff peaks form. This usually takes about 3-4 minutes on medium speed.
Mix the Lemon Base: In a separate bowl, combine the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Stir until well combined.
Fold the Cream into the Lemon Mixture: Gently fold the whipped cream into the lemon mixture using a spatula. Be careful not to deflate the whipped cream; you want to keep the mixture light and airy.
Freeze the Mixture: Pour the mixture into a freezer-safe container and spread it out evenly. Cover with plastic wrap or a lid, and freeze for at least 6 hours, or until fully set.
Serve: Once the ice cream is firm and scoopable, serve it in bowls or cones. Enjoy the creamy, zesty goodness!
Serving and Storage Tips:
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