Summary

Ingredients

• 2 lemon (s)
• 500 g yourt, Greek
• 150 g cream
• 120 g suar
• 6 tablespoon lemon juice

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Instructions

1. For the ice cream bowl, cut about 2 lemons into thin slices and remove the stones. Line a freezer-safe bowl (1.5 l contents) with the lemon wedges. Then place a bowl (1 liter) in it and fill the space with water. Immediately place a plate on it and weigh it down with a weight. (I just put my blind peas in the second bowl, that works great too!) Put in the freezer for at least 4 hours until the water has frozen.
2. Mix the remaining ingredients for the ice cream and process in an ice cream machine as usual.
3. Briefly put the bowl of the ice cream bowl in hot water and slowly try to loosen the bowl. You can then serve the ice cream in it.
4. Instead of lemon wedges, I can also imagine lemon balm or mint leaves. It looks very nice with rose petals too!