Yogurt-lemon ice cream
This refreshing three-ingredient yogurt ice cream is the perfect spring and early summer dessert. The full-fat Turkish yogurt is wonderfully soft even after being frozen.
- 1 lemon
- 1 dl sugar
- 2½ dl Greek or Turkish yogurt (10% fat)
- 1½ dl sugar
- 3 tablespoons water
- 3 dl assorted nuts and/or almonds
- ¼ teaspoon finger salt
- Squeeze the juice from the lemon, about ½ dl. Mix the juice and sugar together, allowing the sugar to partially dissolve in the juice.
- Combine the broth and yogurt in a bowl.
- Pour the yogurt mixture into an ice cream maker and let it become ice cream, 35–45 minutes depending on the machine. Serve the ice cream with caramel nuts.
- Heat the sugar and water in a frying pan until boiling and stir. Let the sugar syrup boil without a lid for about 30 seconds.
- Add the nuts and stir to evenly coat the surface of the nuts with the sugar. Cook over medium heat, stirring constantly, for about 10 minutes. Reduce the heat if the nuts start to darken too much. Finally, add the salt.
- Transfer the nuts to a baking sheet to cool. Serve crushed with ice cream.
As summer approaches, you start to crave ice cream more and more. The good thing about making your own ice cream is that you can control the amount of sugar and the flavor yourself.
This three-ingredient yogurt ice cream is deliciously fresh and refreshing. All you need is Turkish yogurt, lemon juice, and sugar. When you put these ingredients in an ice cream maker, you can have a cooling treat ready in less than an hour. Without an ice cream maker, you'll have to wait several hours for it to be ready, but you can make the ice cream the night before.
The fresh and soft lemon ice cream is wonderfully accompanied by caramel nuts, which can be made in 10 minutes and give the dessert a sweetness and crunch.
Vicissitudes
Tip You can also make ice cream without a machine. Place the ice cream mixture in a freezer-safe container with a lid. Freeze for at least 6 hours.
