Yogurt Lemon Ice Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 ml lemon juice
- 100 ml water
- 1 tablespoon lemon peel, grated
- 180 g suar
- 20 g lucose
- 1 teaspoon locust bean gum
- 150 g natural yourt, (10% fat)
- 250 g cream
Print Recipe
Pin Recipe Instructions
- Mix the lemon juice with water, lemon zest, sugar, grape sugar and locust bean gum in a small saucepan and bring to the boil. Then stir in the yogurt and bring to the boil again. Let cool in a metal bowl. Then place the ice cream base in the refrigerator for at least one hour.
- When the ice cream mixture is cold, whip the cream until stiff and fold it into the mixture. Place in the freezer for another 20 minutes.
- Put the very cold ice cream mass in the ice cream machine and let it freeze to the desired consistency for approx. 30 minutes. Pour ice into containers and leave to freeze in the freezer for at least 3 hours.
- Note: Post-freezing may only be necessary for battery-powered machines. The ice cream can also be prepared without an ice cream machine. To do this, put the finished ice cream base into a container with a lid and stir it well with a whisk about every half an hour to avoid ice crystals.
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