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Categories:Viewed: 10 - Published at: a year ago
Ingredients
- 4 cups (32 ounces) plain yogurt
- 3/4 cup sugar
- 1/2 cup lemon juice
- 3 tablespoons grated lemon zest
- 1 cup half-and-half cream
- 1/2 cup sweetened shredded coconut, toasted
- Ice cream waffle bowls, optional
- Fresh blueberries and raspberries, optional
Method
- Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; refrigerate, covered, 3 hours. Remove yogurt from cheesecloth and place in a large bowl; discard drained liquid.
- Whisk sugar, lemon juice and lemon zest into yogurt until sugar is dissolved. Stir in cream. Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions, adding coconut during the last 5 minutes of processing time. If desired, serve in waffle bowls and top with berries.
