Picture: Ian Munro/The West Australian

  • Makes: approx 2 litres *

  • 600g plain Greek yoghurt *

  • 600ml double cream *

  • 180g caster sugar *

  • 300g frozen raspberries *

  • 1/2 lemon, zest only *

In a clean bowl, whisk together yoghurt, cream and sugar for about 3 minutes, then fold in raspberries and zest. Pop mix into ice-cream machine and churn until it reaches firm stage (about 40 minutes). Scoop into plastic container and pop into freezer to set.

The West Australian

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