summer, heat ... lemons & ice cream!
A creamy, sweet and lemony, fresh & refreshing dessert - all-day-long!
Servings: 8 (at least)
ingredients:
- 400 g condensed milk (1 can)
- 300 g Greek yoghurt (10%)
- 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.
storing:
- 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.