Yogurt-lemon ice cream

Ingredients for 1 servings:

• 200 ml lemon juice
• 100 ml water
• 1 tbsp lemon peel, grated
• 180 g sugar
• 20 g glucose
• 1 tsp locust bean gum
• 150 g natural yogurt (10% fat)
• 250 g cream

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Reminds of the taste of buttermilk fresh

Mix the lemon juice with water, lemon zest, sugar, glucose and locust bean gum in a small saucepan and bring to a boil. Then stir in the yogurt and bring to a boil again. Let it cool in a metal bowl. Then put the ice cream base in the fridge for at least an hour. When the ice cream mixture is cold, whip the cream until stiff peaks form and fold it into the mixture. Place in the freezer for a further 20 minutes. Pour the very cold ice cream mixture into the ice cream maker and let it freeze for about 30 minutes until the desired consistency is reached. Pour the ice cream into a container and leave to freeze in the freezer for at least 3 hours. Note: Refreezing may only be necessary for battery-operated machines. However, the ice cream can also be made without an ice cream maker. To do this, put the finished ice cream base in a container with a lid and stir well with a whisk every half hour to avoid ice crystals.