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Lemon Yoghurt Ice-cream
Preparation info
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 1997
This ice-cream is packed with lemony flavour and the consistency is helped along by the yoghurt and cream. It is totally different from the Lemon Sherbet and, if you can’t choose between them, make both! If you want to test this recipe for maximum flavour, the best way is to eat lots of it!
Ingredients
- The juice and finely grated zest of
2 100 g 4 oz
Method
Liquidize the lemon juice and granulated sugar together until fine.
Mix the yoghurt with the double cream. Stir the sugared lemon juice into the yoghurt and churn in the ice-cream machine.
As with most ice-creams, this will take 15–20 minutes to churn, which still keeps it creamy before finishing in the freezer.
If you do not have an ice-cream machine, freeze until almos