Lemon Yoghurt Ice Cream - cooking recipe

Ingredients

1/2 pt. (300 ml.) plain/natural yoghurt
3 oz. (75 mg.) castor sugar (fine, but not powdered)
2 lemons, finely grated rind of lemon
3 to 4 Tbsp. lemon juice

Preparation

Beat yoghurt and sugar together until sugar has dissolved. Add lemon rind and juice.
Taste for tartness and adjust to taste (freezing dulls sweetness).
Cover bowl and freeze 2 to 3 hours. Remove when softly frozen and beat until smooth.
Pour into mould. Replace in freezer overnight.
Decorate with slices of lemon. Serves 4 to 6.