Lemon and yoghurt icecream

Tamara West

Ingredients

85 g	Butter, unsalted if possible
3	Eggs
180 g	Caster sugar
60 ml	Lemon juice, from about 2 lemons (Main)
600 ml	Plain unsweetened yoghurt (Main)

Directions

1. Cut the butter into small cubes and let it come to room temperature.
2. In a bowl whisk the eggs and sugar then add the lemon juice.
3. Place in a small pot over a low heat. Add the lumps of butter, stirring constantly with a wooden spoon. Do not boil but cook out so that mixture can coat the back of the wooden spoon.
4. Remove from the heat, stir in the lemon zest and leave to cool.
5. Stir the yoghurt through the lemon mixture. Pour into a flat plastic dish or bowl, cover with plastic wrap and freeze.
6. Remove from the freezer and place in the refrigerator, 30 minutes before you wish to serve. Serve with fresh fruit such as apricots