Red Currant Bakery

Making the Ice Cream Base
2 Squeeze the lemon juice into a liquid measuring cup.
3 In the bowl of a stand mixer, combine the heavy cream, sugar, zest, and salt.
4 Whip on medium speed until it begins to thicken. Then whip on high until stiff peaks form.
5 With the mixer running, slowly pour in the cold milk and then the lemon juice.
6 Whip for 1 minute on high after the milk and juice have been added.
Freezing Process
9 Pour the whipped mixture into a metal loaf tin. Smooth out the surface and cover with plastic wrap. Place in the freezer for 1 hour.
10 After an hour, remove from the freezer and stir. Some of the ice cream will have started to freeze. Mix everything until combined.
11 Smooth the surface, re-cover the ice cream, and place back in the freezer for another hour. 
12 Repeat the stirring and freezing 3 more times.
13 Then smooth out the top, re-cover with plastic, and place back in the freezer for 4-8 more hours until it has reached your desired consistency.