4 cups (32-oz) plain yogurt
3/4 cup sugar
1/2 cup lemon juice
3 tbsp grated lemon peel
1 cup half-and-half cream
1/2 cup flaked coconut, toasted
ice cream waffle cone bowls for serving, optional
Fresh blueberries and raspberries for garnish, optional
Line a strainer or colander with 4 layers of cheesecloth or coffee filters and place over a bowl. Place yogurt in the strainer. Cover and refrigerate yogurt in strainer for 3 hours. Remove yogurt from the cheesecloth and place in a large bowl. Discard the drained liquid.
Whisk sugar, lemon juice and peel into the yogurt until sugar is dissolved. Stir in cream. Pour into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions, add coconut during the last 5 minutes of the processing time.
Serve in the waffle cones with the berries, if desired. May be served however you choose.
Yield: 1 1/4 quart
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