Lemon, yoghurt and juniper berry ice cream from Sweet (page 307) by Yotam Ottolenghi and Helen Goh

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cats' tongues; Brown butter almond tuiles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Anea25 on July 08, 2024

    such a nice treat for the summer. the brightness of the lemon, the smoothness of the cream and the nice undertone of bay and juniper. Not your average lemon ice cream!

  • Ganga108 on February 15, 2022

    What a lovely flavour this ice cream has - lemon, bay leaf and juniper. It is lemony at the front, but not acidic, with a lovely, almost unnoticeable, softening flavour provided by the bay and juniper. I was nervous about making this recipe because the ratio of liquid to dairy is very high - normally I make egg-free ice creams that are primarily high-fat cream, milk and condensed milk. They are smooth-as. And I was right to be nervous - this one from Ottolenghi is more on the "ice" side than the "cream" side. Still, on a hot day, what is better than something lemony and cold. I won't be complaining.

  • Corrieallison on February 01, 2020

    This is one of my favorite ice creams I've ever made. It's different, and addicting. I have made several times - try and double the recipe next time, it never lasts long enough.

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