Whip the whipping cream cold from the fridge until soft peaks form.
Turn the mixer on high speed and continue to whip, adding the sweetened condensed milk in a steady stream until it's fully incorporated.
Continue whipping as you add the lemon juice and zest just until it's incorporated. The mixture will thicken after adding the lemon juice.
Be careful not to over-whip, as this will cause the fat and the water in the cream to separate. If this happens, the ice cream won't freeze properly and won't have a creamy, smooth texture.
Add mixture to the loaf pan and cover with plastic wrap and freeze for 6-8 hours, or until ice cream is solid enough to scoop.
