Yogurt and Lemon Ice Cream

Ingredients

3 eggs

100 g sugar

3 lemons

300 g natural yogurt

150 g heavy cream

Separate the egg whites from the yolks. Whisk the yolks and add sugar. Wash the lemons thoroughly, dry them, and then grate the zest from one. Juice the other two lemons.

Fold the yolk cream into the yolk cream, along with the lemon zest and lemon juice. Whip the egg whites until stiff peaks form. Then, whip the cream just as thoroughly.

Place the lemon cream in a metal bowl, then top with whipped cream and egg whites. Freeze the bowl for a couple of hours, no more.

Place the ice cream scoops in dessert bowls. Use a special round ice cream scoop to make the scoops. Wash the sweet lemon with hot water, dry it, and cut it into thin slices. Use them to decorate the lemon ice cream.

Enjoy!