Lime Ice Cream Made from Yogurt and Quark
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 5 hrs 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g natural yourt
- 250 g quark, 40% fat
- 2 lime (s), add the juice
- 80 g suar
- 150 ml milk
Print Recipe
Pin Recipe Instructions
- Halve the limes and squeeze out the juice. Approx. 40 ml per lime are needed if you use direct juice from the bottle. Weigh out the remaining ingredients and mix everything with the juice until the mixture is smooth.
- When the ingredients have cooled well, you can put the mixture directly into the ice cream maker, otherwise they have to rest in the refrigerator for a few more hours.
- If you don`t have an ice cream machine, you can freeze the mixture for 5 hours and take it out of the freezer every 30 minutes and stir it by hand.
- If you want to avoid defrosting in the refrigerator for longer periods of time, you can use cream instead of milk. But then the taste is no longer quite as refreshing.
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