Cherry ice cream with lemon-yoghurt sauce

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Wash lemon with hot water, rub dry. Grate half of the lemon peel thinly. Squeeze some lemon juice (use the remaining 1/2 lemon for other purposes). Season yoghurt with lemon juice, lemon zest and sugar. Divide the yoghurt sauce between 2 plates. For each portion, unscrew 3 scoops of ice cream from the ice cream using the ice cream scoop (immediately close the pack with the rest of the ice cream and freeze it again!) and pour it onto the sauce. Decorate as desired with lemon balm

2. 2

   Dishes: Waechtersbach