in Dessert Recipes

Lemon ice cream

updated

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Ingredients for 4 servings:

  • 200 ml lemon juice, fresh
  • 450 g natural yogurt
  • 150 g powdered sugar
  • 4 egg whites
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Whisk the yogurt, lemon juice, and about 1/3 of the powdered sugar until creamy. Chill this mixture for about 1 hour. Then beat the egg whites with the remaining powdered sugar and salt until stiff peaks form. Fold the egg whites into the lemon mixture until evenly blended. Freeze in the ice cream maker for about 35 minutes (until the consistency is right). The ice cream can then be garnished with lemon balm or lemon wedges. For a change, you can also use other fruit juices. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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