Gather your mise en place; get together all of the equipment needed for the recipe and gather all of the ingredients.

Cut the parchment paper into a rectangle that fits the loaf pan.

Place the loaf pan and a large bowl into the freezer and allow it to get very cold.

Zest the lemon using the rasp.

Measure the vanilla and 35% cream.

Open the can of sweetened condensed milk.

In the bowl of a stand mixer, beat the heavy cream on high speed until It’s not a snowboarding term, stiff peaks refer to whatever is being whisked to stand straight up when the beater or whisk is pulled out.stiff peaks form, about 6 – 7 minutes. The whipped cream should be able to hold its shape when the whisk is turned upside down.

Add the sweetened condensed milk, vanilla, and lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest to the chilled bowl.

Using the spatula, gently A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold the whipped cream into the sweetened condensed until just combined. Fold in any additional ingredients at this point.

Pour the ice cream mixture into the chilled loaf pan, cover with plastic wrap, and freeze for at least 4 hours or overnight.