Strawberry Limoncello Frozen Yogurt with Lemon Curd
Ingredients
Units
Scale
- 1 lb. container fresh strawberries, hulled and sliced
- juice from 1/2 lemon (use zest too)
- 3/4 C. sugar
- 1 32 oz. container plain greek yogurt (don’t use fat free)
- 1/4 C. Limoncello
- 1/4 C. heavy cream
- 1 tsp. vanilla
- 1/2 C. lemon curd (I used store bought)
Instructions
- Remove tops from strawberries and slice. Add to a bowl with lemon juice and sugar. Let strawberries macerate for about an hour.
- In blender or food processor, blend strawberries (and all the juice). Add yogurt, cream, Limoncello, vanilla and blend again to combine.
- Set mixture in refrigerator to chill until ready to churn in your ice cream maker.
- Freeze yogurt mixture in ice cream machine according to manufacturers instructions. Once churned, pour frozen yogurt into container and swirl in the lemon curd. If your lemon curd is a bit stiff, add a little water to it and thin it out a bit to make it easier to swirl. Cover with plastic wrap and freeze.
Notes
I added half of the lemon curd to the mixture churning during the last two minutes and the remaining half I swirled in after putting it in the containers.