Ingredients

Steps

• Whisk the cream in a bowl until soft peaks form.
• Stir in the yoghurt, lemon zest, lemon juice, sugar, and milk.
• Whisk the mixture until well combined.
• Pour into a 1.5 litre shallow plastic container and cover with a lid.
• Freeze for at least six hours or overnight until firm.
• Remove from the freezer and cut the mixture into chunks.
• Blend in a food processor until smooth and creamy.
• Return to the container and freeze until required.