Yogurt-lemon ice cream

Ingredients for 6 servings:

• 200 g Greek yogurt
• 200 ml milk, low-fat or regular
• 150 ml cream
• 70 g sugar, fine
• 30 g powdered sugar
• 2 organic lemons

Instructions

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

Delicious, creamy and refreshing ice cream for the ice cream maker – without eggs

Mix the yogurt, cream, milk, and sugar. Then sift the powdered sugar and add it. Squeeze one lemon (making sure to remove any seeds) and add the juice to the other ingredients. Squeeze the second lemon, either partially or completely, depending on how sour you want the ice cream to be. Now mix the ingredients well. While you’re doing this, grate the zest of one of the two organic lemons and add the zest. If you have lemon paste or lemon powder, you can use that too. Once everything is mixed into a smooth, even mixture, place it in the refrigerator for 30 minutes (this step isn’t necessary, but it allows the lemon flavor to better absorb into the yogurt and cream, and the ice cream mixture is already slightly chilled before it goes into the ice cream maker). Then simply pour it into the ice cream maker and let it process for 15-25 minutes, depending on the machine. It’s often still a bit soft afterward, so it’s best to place it back in the freezer for another 30 minutes. This gives it the right consistency and makes it ready to garnish and serve. Tip: Garnish with lemon slices and a sprig of mint for a truly memorable ice cream experience.