A rich, yet surprisingly moderate in fat, yoghurt ice cream guaranteed to please with its seductive density, smoothness and sweet lemon curd flavour.
Ingredients
400 ml thick yoghurt (Greek-style, about at least 5 % fat)
200 gram cream cheese (Philadelphia-style)
50 gram confectioner's sugar
About 300-350 ml lemon curd
Instructions
Mix everything together, except possibly for the lemon curd.
Churn until about halfway finished, then add the lemon curd (if not already added).
Churn until finished.
Enjoy right away, or store in a freezer-safe container (covering with plastic film and lid) for later.
Notes
If you would like to try for a rippled ice cream, finish the base and - suggestively using a fork or a knife - add the lemon curd last: Ripple it in, and put in the freezer to finish.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2018/02/lemon-curd-yoghurt-ice-cream/