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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.
