- 2 (14-ounce) cans sweetened condensed milk
- 2 tablespoons grated fresh lemon zest (from 2 to 3 medium lemons)
- 1 cup fresh lemon juice (from 7 medium lemons)
- 1 cup chilled heavy cream
- Special equipment: 16-20 (3- to 5-ounce) ice pop molds; wooden ice pop sticks
- Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed milk mixture.
- Spoon into ice pop molds, stopping about 1/4 inch from top (filling will expand slightly when frozen). Tap filled molds on counter a couple of times to eliminate any air bubbles.
- Put cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, about 4-5 hours.
- To unmold, dip molds in a deep container, such as a pot of room-temperature water, letting water come to within 1/4 inch of top of molds, for 30 seconds. Remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.