Lemon Cinnamon Frozen Yogurt - cooking recipe

Ingredients

2 cups whipping cream
1 (300 ml) can condensed milk
1/4 cup honey
1 tablespoon vanilla extract
1 teaspoon salt
2 teaspoons lemon zest
2 teaspoons ground cinnamon
24 ounces Greek yogurt (at least 3.5 per cent fat)
1 tablespoon limoncello (Italian lemon liqueur) or 1 tablespoon lemon extract

Preparation

In a large bowl, add the cream, condensed milk, honey, vanilla, salt, zest, cinnamon and yogurt. Stir until combined.
Cover and place in the fridge for at least six hours or overnight. Add the limoncello and use your ice cream maker to freeze the yogurt mixture or place in a container and freeze overnight.
If using an ice cream maker, empty the contents into a plastic tub, cover and place in your freezer for a day/overnight.