Homemade No-churn Lemon Ice Cream
Makes 3 Cups
- Heavy Cream
- Sea Salt
- Whole Milk
- Mix all the ingredients until sugar dissolves. Pour into loaf pan, cover with plastic wrap, and place in freezer for 1 1/2 hours. Take it out to stir the lemon ice cream mixture. Put back in freezer for 1 1/2 hours.
- Serve once you have the consistency of smooth and creamy ice cream.