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“A yogurt ice cream from Gourmet Magazine, April 1990. The prep time is long because you have to allow the simple syrup to cool.”
4hrs 15mins
2 1/2 pints

Ingredients Nutrition


  1. In a saucean combine the sugar and water, bring mixture to a boil and boil it until the sugar is dissolved. Cook the syrup over moderate heat, undisturbed, until it is reduced to 1 1/4 cups. Allow syrup to cool, and chill it, covered until it is cold.
  2. In a bowl combine the yogurt and cream. Force the syrup through a fine gauge sieve onto the yogurt mixture, and fold it inches Stir in the mint and the lemon juice.
  3. Place mixture into ice cream maker and process according to manufacturer's instructions.

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