Chilean Lemon Ice Cream (No Machine Required!)

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   ["1. Place the can of evaporated milk in the freezer. Two hours later, add the can of sweetened condensed milk to the freezer. Leave them both there for one more hour.", "Note: Shake the cans every thirty minutes or so to prevent crystallization. This is a good job for kiddos.", "2. Remove the two cans from the freezer. Open the evaporated milk and pour into a large bowl. Beat for 5-10 minutes, or until doubled in volume and ""soft peaks"" form.", "3. Add the sweetened condensed milk and lemon juice to the whipped mixture.", "4. Spoon into freezer safe containers and freeze overnight, or for at least three hours.", "5. Serve directly out of the freezer with some tea and laughter. You may want to let the ice cream soften a little before scooping, although I find it softens very quickly.", "P.S. If you have the time, add a few strands of lemon rind. It's like topping your dessert with a little Chilean sunshine."]

* Per serving · 4 servings · Values may vary.