Lemon Ice Cream

A refreshing yogurt-based lemon ice cream recipe prepared with fresh lemon juice and lemon zest.

Ingredients

Ingredient	Amount	Notes
Strained Yogurt	400 g
Lemon Juice	150 g	About 3/4 cup (~6 lemons)
Heavy Cream	200 g
Sugar	200 g
Glucose	50 g
Lemon Zest	6 g	Stir well
Gum (Stabilizer)	1 g	Blend into cream/zest mixture once cooled

Instructions

1. Yogurt & Lemon Base

Mix Strained Yogurt and fresh Lemon Juice until smooth.
Place the mixture in the refrigerator to chill.

2. Syrup Preparation and Infusing Zest

Heat Heavy Cream, Sugar, and Glucose over medium-high heat.
Once the mixture comes to a boil, reduce the heat and simmer for 2 minutes. Then remove from heat.
Stir the lemon zest into the hot mixture and mix well. Let steep for 30 minutes.
After 30 minutes, strain out the lemon zest.
When the cream/zest syrup has cooled completely, add 1 g gum and blend thoroughly with a blender.

3. Combining

When the syrup mixture has cooled down to lukewarm/room temperature, combine it with the chilled yogurt mixture from the refrigerator and mix thoroughly.

Workflow (Flowchart)

graph TD
    A["Strained Yogurt & Lemon Juice"] --> B["Mix and Chill in Refrigerator"]
    C["Cream, Sugar & Glucose"] --> D["Heat over Medium-High Heat"]
    D --> E["Reduce Heat when Boiling & Simmer 2 min"]
    E --> F["Remove from Heat"]
    F --> G["Add Lemon Zest & Stir Well"]
    G --> H["Steep for 30 min"]
    H --> I["Strain Out Lemon Zest"]
    I --> J["When Cooled, Add 1 g Gum with Blender"]
    J --> K["When Cool to Touch, Combine with Yogurt Base"]
    B --> K

    class A,B,C,D,E,F,G,H,I,J,K internal-link;