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Lemon Yoghurt Ice Cream

A community recipe by fishy

Not tested or verified by Nigella.com

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Introduction

A creamy smooth ice cream that only takes minutes to prepare.

Ingredients

Serves: 4-6

Metric Cups

450 grams Greek yoghurt
150 millilitres double cream
100 grams caster sugar
2 lemons (juice)

15⅞ ounces Greek yoghurt
5 fluid ounces heavy cream
3½ ounces superfine sugar
2 lemons (juice)

Method

Lemon Yoghurt Ice Cream is a community recipe submitted by fishy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Turn the yogurt into a mixing bowl, add the double cream and the caster sugar.

Stir with a whisk to dissolve the sugar.

Add the lemon juice and mix. F

reeze the mixture in an ice cream machine. Or turn into a freezer container and freeze until mushy.

With a fork, turn the sides to the centre and mix until smooth,

then freeze until firm.

Turn the yogurt into a mixing bowl, add the heavy cream and the superfine sugar.

Stir with a whisk to dissolve the sugar.

Add the lemon juice and mix. F

reeze the mixture in an ice cream machine. Or turn into a freezer container and freeze until mushy.

With a fork, turn the sides to the centre and mix until smooth,

then freeze until firm.

Additional Information

Orange Yogurt Ice Cream Follow the recipe as above using 1 x 190g carton of frozen concentrated unsweetened orange juice (thawed) in place of the lemon juice. I donâ€™t know if these little pots of concentrated juice are still available â€“ good luck in finding it.