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summer, heat ... lemons & ice cream!
Prep Time15 minutes
Cook Time5 hours
Servings: 8
ingredients:
  • 400 g condensed milk (1 can)
  • 300 g Greek yoghurt
  • 2 organic lemons (about 2 heaped tbsp of zest & about 125 ml juice)
equipment:
  • egg whip
  • container w/ lid (large enough for the mess & fit for the freezer)
how to:
  • 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.
Notes
Servings: It's - at least! - 8 fair servings ... It's also possible to make 10 (or even 12) servings depending on the size of your ice cream scoops.
Cook Time: It's the time in the freezer.
Container: After 5 h in the freezer my ice cream was fine. Depending on the dimensions of your container (height ...) it might be that you'll only 4 h.
Put any leftovers from the initial round back into the freezer. The ice cream gets very firm at -18° C. So for the next round - maybe during the next day - allow the ice cream to get smooth; at least let it rest on your kitchen counter for about 30 min before serving. (Think about 60 min when putting the container in your fridge.)