Hi Genius-hunters! The book is in (yay!) and this week, I'll be kicking my feet up and enjoying spoonfuls of this ice cream straight from the freezer.  I hope you'll no-churn right alongside me.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 0:51) before starting the episode.Dori Sanders' No-Churn Fresh Lemon Ice CreamMakes 3 cups1 tablespoon finely grated lemon zest1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)1 cup (200g) sugar1/8 teaspoon fine sea salt1 cup (235g) heavy cream1 cup (245g) whole milkWhisk together the lemon zest and juice, the sugar, and salt in a large bowl.Whisk together the cream and milk in a measuring cup and gradually pour into the lemon and sugar mixture, whisking constantly. Continue to whisk until the sugar dissolves—you won’t hear or feel it scraping against the bottom of the bowl anymore, about 2 minutes.Pour the mixture into an 8-inch (20cm) square metal baking pan. Cover tightly with aluminum foil and freeze until the mixture is solid around the edges and mushy in the middle, 2 to 3 hours. Stir well, cover again with foil, and continue to freeze until completely firm, about an hour more. Once firm, scoop into chilled bowls to serve.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.