John Myers
Ingredients for 4 servings:
- 2 lemons
- 500 g yogurt, Greek
- 150 g cream
- 120 g sugar
- 6 tbsp lemon juice
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes
Very refreshing in summer and also very decorative!
For the ice cream bowl, thinly slice two lemons and remove the pips. Line a freezer-safe bowl (1.5 l capacity) with lemon slices. Then place a bowl (1 l capacity) in there and fill the space between with water. Immediately place a plate on top and weigh it down. (I simply put my “blind baking peas” in the second bowl; this works really well!) Place in the freezer for at least four hours, until the water is frozen. For the ice cream, mix the remaining ingredients together and process in an ice cream maker as usual. Briefly place the bowl of the ice cream bowl in hot water and slowly try to loosen the bowl. This is a wonderful way to serve the ice cream. Instead of lemon slices, I can also imagine using lemon balm or mint leaves. It would definitely look lovely with rose petals too!
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