In a large bowl, combine the fresh lemon juice and optional lemon zest.
If you’re adding a sweetener like honey, mix it in with the lemon juice until well combined. The zest adds a robust flavor, enhancing the natural lemony tang.
2. Mix with Milk:
Pour the milk into the lemon mixture. The lemon juice will cause the milk to thicken slightly, giving it a creamy consistency.
Stir thoroughly to ensure the mixture is well combined and smooth.
3. Freeze:
Transfer the mixture into a shallow container or a loaf pan. The shallower the container, the quicker your ice cream will freeze.
Place the container in the freezer and freeze for about 2-3 hours. Stir the mixture every 30 minutes to help break up any ice crystals, ensuring a smoother texture.
