Yogurt Raspberry Ice Cream

Ingredients

• 250 g raspberries
• 30 g honey
• 1 tbsp Lemon Juice
• 300 g yogurt
• 150 ml Heavy Cream

Instructions

1. 1.

   Blend the berries, honey, and lemon juice until smooth (optionally strain through a sieve). Stir in the yogurt. Whip the cream to stiff peaks and fold into the mixture. Transfer to an ice cream maker or pour into a shallow metal container. Freeze for at least 4 hours, stirring vigorously every 30 minutes.

2. 2.

   For serving, use an ice scoop to cut out balls and optionally place them in paper cones.