Ingredients
4 cups plain yogurt3/4 cup sugar1/2 cup lemon juice3 tablespoons grated lemon zest1 cup half-and-half cream1/2 cup sweetened shredded coconut, toastedIce cream waffle bowls, optionalOptional: Fresh blueberries and raspberries
Preparation
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.
Whisk sugar, lemon juice and lemon zest into yogurt until sugar is dissolved. Stir in cream. Pour into cylinder of ice cream freezer; freeze according to the manufacturer’s directions, adding coconut during the last 5 minutes of processing time. If desired, serve in waffle bowls and top with berries.
