3 INGREDIENT NO CHURN WHOLE LEMON ICE CREAM #DESSERT #LEMON
This velvety lemon frozen yogurt utilizes only 3 fixings. It's too simple to plan and you'll have no-agitate frozen yogurt the following day.
Summer is here. It appeared to occur without any forethought. Before I left for my outing, it was as yet cold and miserable in San Diego. At that point I returned seven days after the fact and it was summer. I surmise a great deal can occur in seven days. For example, my tomato plants developed around 2 feet tall and are on the whole growing tomatoes. What's more, one of my shishito pepper plants has a full estimated shishito pepper hanging off of it despite the fact that it didn't have any when we left.
At any rate, I'm truly energized for summer. Furthermore, I'm so prepared to break out all the frozen yogurt and ice pop plans. I cherish summer! I think I cherish summer particularly since I live in San Diego where it doesn't normally get excessively intolerably sweltering.
A week ago I imparted to you my formula for entire lemon ice pops. I experienced a few bombed endeavors before concocting the triumphant recipe yet while I was eating through all the bombed ones, it jumped out at me that I should make a frozen yogurt form also. I truly love the formula utilizes a whole lemon (short the seeds) since it implies less waste to feel remorseful about and it truly draws out the lemon season in this frozen yogurt.
Ingredients:
- 1 1/8 cup full fat sweetened condensed milk
- 1 1/2 cup full fat sour cream
- 1 small whole lemon thinly sliced and seeds removed (use ripe meyer lemon for best results)
Directions:
- Add all three ingredients into a blender. Blend on high speed until lemon is fully dissolved (about 30 seconds on the smoothie setting for my Blendtec).
- Pour into container (metal loaf pans work great). Thump bottom of container against the counter a few times to let the ice cream settle and smooth out. You can also use a spatula to help smooth it out. Freeze overnight.
For more detail : http://bit.ly/2LVhRso
