Apricot Ripple Lemon Frozen Yogurt - cooking recipe

Ingredients

2 2/3 cup plain Greek yogurt
3/4 cup heavy cream
1/3 cup sugar
2 None lemons, zested and juiced
1 can (14 oz) apricots
16 None ice cream cup cones

Preparation

Put the canister from the ice cream machine into the freezer 18 hours before making the frozen yogurt. Combine yogurt, cream, sugar, 1/3 cup lemon juice and the zest. Turn on machine and slowly pour in the mixture. Leave to churn for 15-20 mins.
Meanwhile, drain apricots and puree. Rinse a 8 x 8 inch freezer-safe pan with cold water and line with plastic wrap. Add apricot puree at very end of churning, so that it streaks through lemon mixture. Scoop frozen yogurt into the pan and freeze at least 2 hours.
Remove frozen yogurt from the freezer and remove from pan with the aid of the plastic wrap. Slice into 2 inch cubes and arrange in cones.