Categories: frozen dessert

Ingredients

• 4 cups 932 oz.) plain yogurt
• 3/4 cup sugar
• 1/2 cup lemon juice
• 3 Tbsp. grated lemon peel
• 1 cup half-and-half cream
• 1/2 cup flaked coconut, toasted
• Ice cream waffle bowls, optional
• Fresh blueberries and raspberries, optional

Directions

1. Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; refrigerate covered, 3 hours. Remove yogurt from cheesecloth and place in a large bowl, discard drained liquid.
2. Whisk sugar, lemon juice and lemon peel into yogurt until sugar is dissolved. Stir in cream. Pour into cylinder of ice cream. Pour into cylinder of ice cream freezer; freeze according to the manufacturer’s directions, add coconut during the last 5 minutes of processing time. If desired, serve in waffle bowls and top with berries.

3. makes 1 1/4 quart

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