in Recipes

Yogurt, Lemon and Basil Ice Cream

Spread the love

Yogurt, Lemon and Basil Ice Cream

The perfect yogurt, lemon and basil ice cream recipe with a picture and simple step-by-step instructions.

  • 250 g Quark
  • 150 g Natural yoghurt
  • 100 g Cream
  • 100 g Sugar
  • 1 piece Lemon untreated
  • 20 sheet Chopped basil
  1. Whip the quark with yoghurt, cream and sugar with a mixer or whisk. Rub the lemon peel and add the zest and juice. Open again. Mix the basil (amount to taste) into the mass and chop it up with a magic wand. Pour the mixture into the ice cream machine and, depending on the type, cool for 40 – 50 minutes. Can also be made in the freezer compartment, it is advisable to stir every 30 minutes, then the ice cream will be creamier. Portion ice cream and grain with basil leaves
Dinner
European
yogurt, lemon and basil ice cream

Facebook Comments

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Chicken Breast with Spinach and Feta

Cream of Carrot Soup with Ginger and Sour Cream