Lemon Cake Ice Cream

Recipe by Shana Smith

Looking for one thing that’s each and each tart and candy?

This ice cream has bought you covered. Fetch pleasure from bursts of original lemon and subtle pound cake pieces for a treat that tastes moral fancy summer.

• 2 c. heavy cream
  

• 14 oz. sweetened condensed milk
  

• 1 tsp. vanilla extract
  

• 2 tbsp. lemon juice
  

• Lemon zest
  

• ½ c. pound cake, cubed
  

Instructions:

1. The exhaust of a hand mixer, whip the heavy cream unless it begins to invent stiff peaks, about three minutes.

2. Slowly incorporate the sweetened condensed milk, adopted by the vanilla and combine-ins.

3. Pour the mix actual into a steel loaf pan, and freeze for finally six hours earlier than serving.