Yield: 1 servings
|1||Container plain low-fat yogurt; (16-ounce)|
|2 cups||Whipping cream|
|3 tablespoons||Fresh lemon juice|
|1 tablespoon||Minced peeled fresh ginger|
|2 teaspoons||Minced lemon peel|
|½ teaspoon||Vanilla extract|
|¼ teaspoon||Ground ginger|
Combine all ingredients in large bowl and stir to blend. Transfer yogurt mixture to ice cream maker. Process according to manufacturer's instructions. Spoon into large covered container and freeze. (Can be made 2 days ahead. Keep frozen.)
Makes about 6 cups.
Bon Appetit December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.