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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.