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Lemon Yogurt Ice Cream (Plant-Based)

This is yummy ice cream, although it is plant-based, it does contain some sugar and about 10 grams of saturated fat, so it is not low calorie! It has a bright tangy flavor that is just right for spring holiday meals. The fun thing about making ice cream is that it can be made in advance and placed in a container in the freezer to await the serving day. To serve, remove the container from the freezer and allow the ice cream to soften enough to scoop into dishes.
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Ingredients
  

  • One 24-ounce container coconut-based yogurt
  • 1/4 cup sugar
  • 1/2 cup fresh lemon juice
  • 3/4 cup evaporated soy milk
  • Candied lemon zest from one large lemon

For candied lemon zest:

  • One large lemon
  • 1/2 cup sugar
  • 1/2 cup water

Instructions
 

  • Using a sharp knife, cut just the zest off the lemon (no white pith), place it in a small saucepan covered with water. Bring to a boil and remove from the heat. Drain and do this two more times. This removes the bitterness from the zest.
  • Cut the zest into small strips. Return to the pan and add 1/2 cup sugar and 1/2 cup water. Bring to a simmer and cook until the zest is translucent. Remove the zest with a slotted spoon.
  • Cook the sugar-water down until about 1/2 the original volume. Add this concentrated sugar solution to the lemon juice and mix well.

For the ice cream:

  • Place the yogurt into a large bowl and add the sugar, lemon juice mixture, evaporated soy milk, and 1/2 of the candied lemon zest. Stir until the sugar is completely dissolved.
  • Freeze in a counter-top ice cream machine according to the machine’s directions. It will be soft.
  • Mix in the remaining candied lemon zest.
  • It can be served right away as a soft ice cream or placed in a container to store in the freezer for use on a later date.