When temperatures suddenly skyrock up to 30° C (or even more!) we’ll need ice cream… to survive. I think about a simple, fresh & refreshing ice cream, a no-churn type – easy to create… also because I don’t have an ice cream maker.
The result is a light lemon ice cream – my better half always is delighted about.
What do we need?
- condensed milk
- Greek yoghurt
- organic lemons.
How much lemon flavor do we need?
I had 3 organic lemons in my fridge (each about 150-200 g): working with zest & juice.
In the recipe at the end of the post I recommend to work only w/ 2 lemons resulting in 2 heaped tbsp of zest & about 125 ml of juice. It is fresh & very lemony. If you like less lemon flavor just reduce the amount of lemon zest & lemon juice. Otherwise if you like even a stronger lemony impact grab a 3rd lemon … (as I did).
I have a container in my pantry which comes from store bought ice cream. It has just the right size for my lemon ice cream mess.
So pour the mess in the container & close the lid … & off to the freezer!
After having mixed the mess every hour … about 5 h later there is a perfect ice cream!
It is creamy, sweet & lemony, fresh & refreshing …
(When in the freezer at -18° C the ice cream gets very hard – so remember putting the ice cream container on your kitchen counter about 15 – 30 min before serving.)
Enjoy!
- 400 g condensed milk (1 can)
- 300 g Greek yoghurt (10%)
- 2 organic lemons (about 2 heaped tbsp of zest & about 125 ml juice)
- egg whip
- container w/ lid (large enough for the mess & fit for the freezer)
- Whisk condensed milk & Greek yoghurt w/ an egg whip.
- Grate the zest of the lemons & add to the mess
- Squeeze the lemons & add to the mess.
- Fill the mess into the waiting container, close it & put it in the freezer.
- Every hour mix the mess. After about 5 h the ice cream is ready.
- When in the freezer at -18° C the ice cream gets very hard. Put the ice cream container on your kitchen counter about 15 – 30 min before serving.
