Quick and easy to make, this no-churn ice cream doesn't require an ice cream maker and uses just 4 ingredients!
1cup10% half and half cream
1cup35% whipping/heavy cream
1/3cuplemon juicefreshly squeezed, from about 4 small lemons
In a large bowl with an electric mixer or the bowl of a stand mixer, combine the 10% and 35% cream. Beat at medium-high speed until cream starts to thicken a bit, 4-5 minutes. Add sugar and beat until incorporated. Add lemon juice and zest and mix until combined.
Pour into an 8-inch square cake pan or a 9 x 5-inch loaf pan. Cover tightly with plastic wrap and then a layer of aluminum foil (to hold the plastic tight) and freeze until firm, about 24 hours.