Stracciatella and Lemon Ice Cream

Mix the condensed milk with the juice and the lemon zest. Set aside. With an electric mixer, whisk the heavy whipping cream, slowly increasing the speed to high until forming soft peaks (you can put the mixing bowl and whisking attachment in the freezer for about 20 minutes before whisking for better results). Add the condensed milk and juice to the cream and whisk on low speed just until combined.

For the stracciatella variation, add the chopped chocolate at this stage. Pour the ice cream in a container with a lid and put in the freezer for at least four hours.