Preparation time
overnight
Cooking time
no cooking required
Serves
Serves 8
This is a light and refreshing lemon ice cream that you can make without an ice cream maker. Try freezing in ramekins or glasses and top with raspberries and a dusting of icing sugar.
Mary Berry recipes
From
Ingredients
- 300ml/½ pint
double cream - 300ml/½ pint full-fat natural
yoghurt - 2
lemons, finely grated zest and juice - 350g/12oz
caster sugar - 300ml/½ pint
milk
Method
Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined.
Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm.
Remove the ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required.