No-churn Lemon Yoghurt Ice Cream
This lemon ice cream recipe creates a luscious and refreshing treat that captures the perfect balance of sweet and tangy flavors. Whisked cream and yogurt combined with zesty lemon juice and sugar create a smooth and creamy base that freezes beautifully. Enjoy a scoop of this homemade ice cream on a hot summer day or as a delightful dessert any time of year.
— Constant Cookbook
Ingredients
- 300ml/½ pint double cream
- 300ml/½ pint full-fat natural yoghurt
- 2 lemons
- 350g/12oz caster sugar
- 300ml/½ pint milk
Instructions
- Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined.
- Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm.
- Remove the ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required.
Yield
Serves 8
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