Lemon curd frozen yogurt - easy, protein-rich and delish

[colleenmomof2]

I combined several recipes and we were all very pleased with the resulting product. I kept about 1/2 cup of the mixture out of the ice cream machine because I was afraid of overflow (and I ended up being right) so I added the extra 1/2 cup at 15 minutes, processed for 5 more minutes, and the overflow was minimized but the ice cream/yogurt was soft when I removed it from the machine. Colleen

We had this with warm blackberry streusel pie - yum!

Lemon Curd Frozen Yogurt

2 cups of Greek yogurt (I used 1 Dannon 2# plain yogurt strained)

1 cup (plus) lemon curd (I cheated and used Trader Joe's 10.5oz jar)

1 cup heavy cream

2 TBS limoncello (or vodka or lemon vodka)

(finely grated lemon zest from one lemon - opt. and I didn't add)

Blend yogurt and curd together with beaters. Add in heavy cream and limoncello slowly and zest, if using. Chill overnight or for an hour in the freezer. Add to prepared ice cream machine (minus 1/2 cup) and process for 15 minutes. Add remaining 1/2 cup and process for an additional 5-10 minutes. Transfer to a stainless steel bowl and place in freezer until ready to serve. We store in a plastic bag and warm a portion by kneading the bag with our hands before serving.

 

[CathyZ]

This certainly looks good. I'll try it soon. Thanks for posting

 

[colleenmomof2]

I may try without the heavy cream next time

Several recipes used only yogurt and curd, and my strained yogurt was not very sour. The lemon flavor was wonderful and may be "strong" without the cream but I'm not sure the additional cream made all that much difference - except making more for us to eat! Colleen