Lemon‑Grass Skewered Berry Ice Cream

Ingredients

• 400 g mixed berries (e.g., raspberries and strawberries)
• 2 tbsp lemon juice
• 300 g yogurt
• 50 g powdered sugar
• 100 ml whipping cream
• 4 stalks lemongrass

Instructions

1. 1.

   Wash, clean, and dry the berries. Blend with lemon juice until smooth. Mix the yogurt with powdered sugar. Whip the cream to stiff peaks and fold into the berry puree, then combine with the yogurt mixture. Pour the batter into ice‑cream molds. Freeze for about 2 hours. Insert one lemongrass stick into the center of each mold and freeze completely for another ~2 hours.

2. 2.

   Remove from freezer about 5 minutes before serving and unmold.