While you’re making the ice cream, chill your ice cream container in the freezer for 15 minutes.

Place cold heavy cream, vanilla and salt in the bowl of a mixer. Whip on medium speed to stiff peaks (whipped cream that firmly holds its shape). It will take 3-5 minutes.

Turn mixture off and use a spatula to fold in condensed milk, lemon juice, and zest. Mixture will look like soft whipped cream.

Spoon into your chilled container, smoothing out evenly. Sprinkle topping of choice (ideas in post above!).

Cover your container with plastic wrap. Then slide the container in a freezer-safe bag (it’s okay if you can’t seal it shut). I recommend freezing for at least 12 hours. Let sit at room temperature for 10-15 minutes before scooping!