Greek yogurt ice cream
Instructions:
- 2 cups plain whole-milk Greek yogurt;
- ½ cup heavy whipping cream;
- ½ cup honey;
- 1 tablespoon freshly squeezed lemon juice;
- 1 tablespoon limoncello or vodka.
- Place all the ingredients in a large stainless steel bowl. Whisk until they are well blended and the honey is incorporated.
- Cover with a lid or with plastic wrap and refrigerate the mixture for 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, transfer the bowl with the ice cream to the freezer. After 1 hour, beat the mixture using a handheld mixer until smooth while scraping down the sides of the bowl with a spatula. This prevents the formation of ice crystals. Return to the freezer and repeat a few more times until frozen. This will take at least 5 hours, depending on your freezer.) Remove from the freezer 15 minutes before serving.
- TO LIGHTEN IT UP: Lowfat Greek yogurt works fine.