No churn lemon and yogurt ice cream

I have a quick recipe that goes very well with the baklava I made a few months ago. I wanted to make a dessert and thought an ice cream would dress up the baklava nicely.

I'm not lucky enough to have an ice cream maker at home so looked for some no churn recipes. I found a simple Mary Berry one which just involved mixing the ingredients, freezing, blitzing and refreezing. The result was a slightly icey but still refreshing ice cream. Good for those without machines and if you're looking for something super simple and sweet. 

 

No churn lemon and yogurt ice cream

Makes 1 ice cream container

300ml full fat yoghurt,

300ml double cream, whisked to soft peaks

2 lemons, juice and zest

350g sugar

300ml milk

Whisk up the double cream and then take the rest of the ingredients and fold through thoroughly. 

Pour in to the container and place in the freezer, leaving it overnight to set. 

Remove from the freezer and the tub, cut in to chunks and blitz on full speed in a food processor. 

Spoon the mix back in to the container and refreeze for at least 4 hours before serving. Scoop and enjoy.