Fresh Mint Lemon Yoghurt Ice Cream Recipes

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FRESH MINT, LEMON & YOGHURT ICE CREAM



Fresh Mint, Lemon & Yoghurt Ice Cream image

NOT a recipe for the faint-hearted! Unless you have an ice cream machine, there is some whisking to be done throughout the freezing period, but that just means making it on a day when you're going to be home, and keeping your eye on the time! You don't have to sit with it constantly! I've not made this yet, but it really sounds well worth the forward-planning! I found this recipe in the October 2005 issue of the Australian magazine 'Delicious'. It's Belinda Jeffrey's recipe, her first recipe in this magazine in a section called "fresh start". She says at the beginning of the recipe "Begin this recipe the day before"! Well, yes, you'd need to! This ice cream sounds so delicious - I just love the inclusion of Greek-style yoghurt, absolutely my favourite yoghurt! I'm posting it here for the 2005 Zaar World Tour, as a Greek and as an Australian recipe. Preparation times are rather difficult to calculate: it really does depend on how many times you decide to repeat step 8! I've based my calculation on the minimum preparation time required. I think pistachio nuts would taste great in this recipe, perhaps 1/4 cup, added at the final whisking stage.

Provided by bluemoon downunder

Categories     Frozen Desserts

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups caster sugar
1 1/4 cups tightly packed mint leaves, plus extra mint leaves to garnish
1/2 cup lemon juice, strained
2 cups Greek yogurt
1/2 cup thickened cream, lightly whipped till it forms soft peaks

Steps:

  • Place the sugar and 2 cups (500ml) of cold water in a saucepan over a medium heat and cook, stirring constantly, until the sugar has completely dissolved. Stop stirring, then increase the heat to medium-high and bring the syrup to the boil.
  • Return the heat to medium and simmer for 12 minutes, occasionally using a brush dipped in cold water to brush down the sides of the pan and to remove any sugar crystals (they are otherwise likely to make the syrup cloudy).
  • Remove from the heat and leave to cool, then pour the mixture into a container and chill.
  • Place the chilled syrup in a blender with mint and lemon juice. Blend at a high speed until the mint is very finely chopped.
  • Place the yoghurt in a large bowl and whisk well until it is smooth, then fold in the whipped cream. Add the syrup and whisk to combine.
  • If you have an ice cream maker, churn the mixture in it. Otherwise, pour it into a large, stainless-steel bowl and freeze for about 3 hours or until frozen 5cm (2 inches) from the edge.
  • Remove the bowl from the freezer and use a whisk or hand-held beaters to give the ice cream a really good whisk, breaking up ice crystals and smoothing it out.
  • Repeat these freezing and whisking steps once more. (For an even smoother texture, repeat these steps a few more times).
  • Pack the ice cream into a container, cover it tightly and freeze it at least overnight or until it is firm.
  • Serve the ice cream with extra mint.

Nutrition Facts : Calories 335.2, Fat 7.4, SaturatedFat 4.6, Cholesterol 27.2, Sodium 9.4, Carbohydrate 69.8, Fiber 0.5, Sugar 67.1, Protein 0.7

SUPER LEMON ICE CREAM



Super Lemon Ice Cream image

Tart and tangy ice cream that is very refreshing in the summer!

Provided by AOSWALT

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 12h45m

Yield 10

Number Of Ingredients 6

2 cups heavy whipping cream
1 cup half-and-half cream
1 ⅛ cups white sugar
3 tablespoons grated lemon zest
5 egg yolks
¾ cup fresh lemon juice

Steps:

  • Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
  • Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
  • Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g

FROZEN LEMON YOGURT



Frozen Lemon Yogurt image

Wanting something with fewer calories, I tinkered with a lemon ice cream recipe until I liked what I tasted. This cool tangy treat is so refreshing! -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 5 cups.

Number Of Ingredients 5

4 cups plain yogurt
1-2/3 cups sugar
1/3 cup lemon juice
1 tablespoon grated lemon zest
4 drops yellow food coloring, optional

Steps:

  • In a bowl, combine the yogurt, sugar, lemon juice and zest; mix well. Stir in food coloring if desired. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.,

Nutrition Facts : Calories 187 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 42mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.

MINT DARK CHOCOLATE CHIP FROZEN YOGURT



Mint Dark Chocolate Chip Frozen Yogurt image

This is a good substitute for the real thing.

Provided by WHIRLEDPEAS

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 4h35m

Yield 8

Number Of Ingredients 5

2 cups lowfat vanilla yogurt
1 cup low-fat milk
⅓ cup white sugar
½ teaspoon peppermint extract
½ cup dark chocolate chips

Steps:

  • Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.
  • Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions.
  • Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 24.8 g, Cholesterol 5.5 mg, Fat 4.5 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 54.1 mg, Sugar 23.9 g

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