Yogurt Lemon Ice
Yogurt lemon ice is a recipe with fresh ingredients from the menu category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 untreated lemons
- 250 g full-fat yogurt
- 100 g powdered sugar
- 2 egg whites
Instructions
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1.
Cut off a lid from the upper quarter of 4 lemons. Carefully hollow out with a teaspoon and, for example using a potato masher, press the juice from the pulp. Grate the zest of the remaining lemons and squeeze the fruit to extract the juice. Measure 150 ml of juice. In a bowl whisk the yogurt with the lemon juice, zest and 50 g powdered sugar until creamy. Chill the mixture for about 1 hour.
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2.
Beat the egg whites stiffly; while continuing to beat, gradually sift in the remaining powdered sugar until peaks form. Fold the meringue into the yogurt-lemon mixture until evenly incorporated, pour into a running ice cream maker and freeze for about 35 minutes (or transfer to a shallow dish and freeze for at least 3 hours, stirring regularly).
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3.
Freeze the hollowed lemons for about 15 minutes. Portion the lemon ice cream into balls and serve in the frozen lemon shells.
