Frozen Lemon Cream

1 can sweetened condensed milk
1 cup fresh squeezed lemon juice
½ cup heavy whipping cream
1/4 tsp finely chopped lemon rind (optional)

Pour ingredients into a heavy-bottomed pan and whisk well after each addition.
Continue whisking on a medium heat for about ten minutes.
Do not boil. Remove from stovetop and cool.
Place cooled liquid in blender and blend for 2 minutes at high speed.
Pour liquid in deep plastic storage container with tight lid and freeze overnight.

Serving Suggestion:
Scoop frozen confection onto Buttermilk Rusks and drizzle with Raspberry Syrup.