Lemon Greek Yogurt Ice Cream
Protein from Greek yogurt and fat from cream make the ice cream denser and more satisfying, while lemon juice and zest add fresh acidity and aroma. Allulose helps keep the texture softer after freezing, and the stabilizer reduces the risk of large ice crystals. Let the ice cream stand at room temperature for 5–10 minutes before serving.
Combine Greek yogurt (400 g) with lemon juice (150 g) until smooth and refrigerate the mixture.
Mix allulose (250 g) with ice cream stabilizer (3 g). Heat the cream (200 g) in a saucepan to 40 °C, add the dry mixture gradually, and whisk constantly to prevent lumps. Add lemon zest (6 g), continue heating, and bring the mixture to 85 °C.
Strain the hot cream base through a fine sieve to remove the zest, then cool it quickly in an ice bath to 10 °C.
Combine the cooled cream base with the yogurt mixture and blend until completely smooth. Cover directly with plastic wrap and refrigerate for at least 6 hours.
After aging, churn the ice cream until soft-serve consistency. For the manual method, transfer the mixture to a wide container, freeze it, and whisk thoroughly every 30–40 minutes during the first 2–3 hours to break up large ice crystals. Then leave it in the freezer until fully set.
Store the lemon yogurt ice cream in an airtight container at −18 °C or below for up to 30 days. Let it stand for 5–10 minutes before serving so the texture softens.
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